Cowboy Chopped Salad
Recipes Quick and Easy Salad
Description
This salad originated in Arizona but now can be enjoyed everywhere, even in your own home. It's quick and easy to prepare and so good.
Ingredients
Bacon and Tortilla Strips:
12 slices bacon, chopped
vegetable oil, for frying
4 corn tortillas, cut into strips
BBQ Ranch Dressing:
1 c. mayonnaise
1/2 c. sour cream
1/4 c. BBQ sauce
1/4 c. chopped fresh flat-leaf parsley
2 T. freshly chopped chives
1 clove garlic, finely chopped
buttermilk, as needed to adjust the consistency
hot sauce, as needed
Kosher salt
Salad:
1 head iceberg lettuce, cut into chunks, sliced
1 pint grape tomatoes, halved
1 bunch scallions, sliced
1 lb. cheddar cheese, grated
Pico de gallo, store-bought or homemade, for topping
Pico de Gallo:
12 Roma tomatoes
3 yellow or red onions
2 c. fresh cilantro leaves
1 - 2 jalapenos, plus more if needed
1 lime
salt
Directions
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Salad:
For the bacon and tortilla strips:
Fry bacon in a medium skillet over medium heat until crisp, about 8 minutes; drain on a paper towel lined plate. Add vegetable oil to the same skillet; fry tortilla strips until crisp, approximately 1 minute; drain on a paper towel lined plate.
BBQ Ranch Dressing:
In a bowl, whisk together the mayonnaise, sour cream, BBQ sauce, parsley, chives and garlic. Adjust consistency with buttermilk to make it a little thinner, as needed. Taste; add hot sauce and salt, to taste.
Salad:
Place the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl; drizzle on the dressing; stir. Scatter on some pico de gallo, the tortilla strips and the reserved cheese.
Serve.
Pico de Gallo:
Dice up equal quantities of the tomatoes and onions; roughly chop cilantro. Slice 1 - 2 jalapenos in half. With a spoon, scrape out the seeds. Dice jalapenos very finely. Place these 4 ingredients into a bowl.
Slice the lime in half; squeeze the juice from 1 half into the bowl; sprinkle with salt; stir until combined. Taste the pico de gallo and adjust the seasonings, adding salt, lime juice or more diced jalapeno, as desired.
4-6 servings.