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

Steps

1. Salad:
2. For the bacon and tortilla strips:
3. 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.