COWBOY CHOPPED SALAD
Provided by Ree Drummond : Food Network
Categories side-dish
Time 16m
Yield 4 to 6 servings
Number Of Ingredients 23
Steps:
- For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Drain on paper towels. Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute. Drain on paper towels.
- For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic. Adjust the consistency with buttermilk to make it a little thinner. Taste and add hot sauce and salt as needed.
- For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl. Drizzle over the dressing and stir. Scatter over some pico de gallo, the tortilla strips and the reserved cheese, then serve.
- Dice up equal quantities of the tomatoes and onions. Roughly chop the cilantro. Now slice 1 or 2 jalapenos in half. With a spoon, scrape out the seeds. (If you like things spicy, leave in some of the white membranes.) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires. Now dump these 4 ingredients into a bowl.
- Slice the lime in half and squeeze the juice from one half into the bowl. Sprinkle with salt and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno as needed. Yield: 8 servings
COWBOY CAVIAR PASTA SALAD
The popular, Texas-inspired cowboy caviar can take the form of dip, garnish, side dish and more, but in this recipe, it becomes a complete meal, and one that's much better than anything you'd find in the grocer's deli case. Packed with vegetables, beans and pasta, and dressed in a light and tangy dressing, it's flavorful, fresh and hearty enough to feed the whole family. And it comes in at a great price, since it can be made with leftover rotisserie chicken and seasonal vegetables-although frozen and canned work well, too! In the summertime, this cold salad is perfect dinner on a sticky night and a guaranteed potluck hit. Even better, it's easily made ahead. So next time you're in the kitchen, why not put on a pot of water to boil. With a few minutes of chopping, you can rustle up tonight's-or tomorrow's-dinner!
Provided by By Betty Crocker Kitchens
Categories Side Dish
Time 25m
Yield 6
Number Of Ingredients 16
Steps:
- Pour pasta (from Suddenly Salad box) into 3-quart saucepan 2/3 full of boiling water. Gently boil uncovered 12 minutes, stirring occasionally. Drain pasta. Rinse with cold water; drain well.
- In large bowl, stir together seasoning (from Suddenly Salad box), cold water, oil, lime juice, honey, cumin, pepper flakes and salt to make dressing.
- Add pasta, chicken, bacon, beans, corn, bell pepper, tomato, cilantro and red onion to dressing mixture in bowl; toss to gently coat. Serve immediately, or cover and refrigerate until serving.
Nutrition Facts : Calories 290, Carbohydrate 38 g, Cholesterol 25 mg, Fat 1 1/2, Fiber 3 g, Protein 14 g, SaturatedFat 2 g, ServingSize 1 Cup, Sodium 580 mg, Sugar 7 g, TransFat 0 g
COWBOY PASTA SALAD
Yield 9-12
Number Of Ingredients 14
Steps:
- Cook your ground beef until there is no pink.
- In a separate pan, cook and crumble your bacon.
- Cook your noodles as directed on the package, and drain them.
- In a large bowl, combine your noodles, ground beef, crumbled bacon, corn, cheese, tomatoes, and green onions.
- In a smaller bowl, combine your barbecue sauce, mayonnaise, Worcestershire sauce, spicy brown mustard, plain Greek yogurt, garlic salt, and salt and pepper.
- Pour the sauce mixture over the pasta salad mixture, and mix until well combined, and the pasta is evenly coated.
- Store in fridge until ready to serve.
Nutrition Facts : Servingsize 1 serving, Calories 5638 kcal, Fat 332 g, SaturatedFat 111 g, Cholesterol 647 mg, Sodium 7806 mg, Carbohydrate 440 g, Sugar 80 g, Protein 218 mg
BOW-TIE COWBOY PASTA SALAD
This cowboy salad is a tasty mix of fresh veggies, bow-tie pasta, and a delectable ranch sauce that your family will gobble up as quickly as mine did!
Provided by Stephanie
Categories Salad Pasta Salad Farfalle Pasta Salad Recipes
Time 35m
Yield 10
Number Of Ingredients 13
Steps:
- Bring a large pot of lightly salted water to a boil. Cook bow-tie pasta at a boil, stirring occasionally, until tender yet firm to the bite, about 12 minutes.
- Meanwhile, heat oil in a skillet over medium heat. Add peas; cook and stir until heated through, about 5 minutes. Let cool.
- While pasta cooks, mix salad dressing, milk, ranch mix, and garlic salt together in a large bowl until smooth. Add mushrooms, broccoli, 1/2 the Cheddar cheese, bacon bits, red onion, green onion, and cooled peas. Mix thoroughly. Refrigerate salad until pasta is done.
- Drain pasta and rinse with cold water. Mix thoroughly into the salad. Top with the remaining Cheddar cheese and refrigerate until ready to serve.
Nutrition Facts : Calories 337.1 calories, Carbohydrate 41.9 g, Cholesterol 24.4 mg, Fat 13.6 g, Fiber 3.2 g, Protein 12.9 g, SaturatedFat 4 g, Sodium 1115.8 mg, Sugar 6.5 g
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COWBOY PASTA SALAD RECIPE | SOUTHERN LIVING
From southernliving.com
5/5 (1)Total Time 40 minsServings 16
- Cook pasta according to package directions for al dente; drain and transfer pasta to a large bowl; let cool slightly at room temperature, about 10 minutes. Meanwhile, heat large skillet over medium-high; add ground beef, onion, taco seasoning, 1/2 teaspoon of the salt, and 1/4 teaspoon of the pepper. Cook, stirring often to crumble, until browned, 5 to 6 minutes. Remove from heat, and set aside.
- Whisk together olive oil, lime juice, cumin, 1/2 teaspoon of the salt, and 1/2 teaspoon of the pepper in a small bowl. Pour mixture over cooled pasta, and toss to combine thoroughly.
- Gently stir in ground beef mixture, corn, black beans, tomatoes, red bell pepper, jalapeño, remaining 1 teaspoon salt, and remaining 1/2 teaspoon pepper into pasta mixture. Gently fold in cheese and scallions until combined. Garnish with cilantro, if desired. Serve at room temperature.
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5/5 (1)Total Time 20 minsCategory Main CourseCalories 556 per serving
- Cook the pasta according to the directions on the package. Drain under cold water until the pasta is cool.
- While the pasta is boiling, cook and crumble the ground beef in a large skillet, sprinkle the meat generously with the taco seasoning while cooking. Combine the pasta, ground beef, bell peppers, tomatoes, onion, and cilantro in a large mixing bowl.
- Combine the oil, jalapeno juice, jalapenos, lime juice, garlic, cumin, paprika, salt, and pepper in a jar. Cover with lid and shake well. Pour the dressing over the pasta salad in the bowl. Toss to coat thoroughly.
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Ratings 57Calories 575 per servingCategory Side Dish
- Bring a large pot of water to a boil; cook pasta until al dente according to package directions. Drain and rinse under cold water. Drizzle with a little olive oil to prevent sticking.
- In the meantime, saute bacon in a large nonstick skillet over medium heat until crispy, about 10 minutes. With a slotted spoon, transfer to a paper towel lined plate to drain off grease. Wipe out skillet, leaving a little of the bacon grease. Add the ground beef; cook, breaking it up with a wooden spoon, until cooked through and no longer pink, about 3 minutes. Season with the cumin, red pepper flakes, and with a pinch of salt and pepper. Drain off fat. Set aside to cool completely.
- In an extra large bowl, whisk together the mayonnaise, barbecue sauce, mustard, Worcestershire sauce, and hot chili sauce until combined and smooth. Add in the cooked pasta, bacon, beef, corn, tomatoes, cheese, and scallions; toss to combine and coat.
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