Cowboy Chopped Salad
Serves: 2
Amie Torphy
1 January 1970
Based on User reviews:
45
Spice
49
Sweetness
43
Sourness
40
mins
Prep time (avg)
4
Difficulty
Ingredients:
1 cup
Mayonnaise1 cup
Sour Cream1 cup
Barbecue Sauce2 tbsps
Chives (chopped)1 clove
Garlic (finely chopped)1 bunch
Scallions (sliced)450 g
Cheddar (grated)2 cups
Cilantro Leaves (fresh)1
Lime1
SaltDirections:
1
Watch how to make this recipe
2
For the bacon and tortilla strips: Fry the bacon in a medium skillet over medium heat until crisp, about 8 minutes
3
Drain on paper towels
4
Add some vegetable oil to the bacon skillet and fry the tortilla strips until crisp, approximately 1 minute
5
Drain on paper towels
6
For the BBQ ranch dressing: In a bowl, whisk together the mayonnaise, sour cream, barbecue sauce, parsley, chives and garlic
7
Adjust the consistency with buttermilk to make it a little thinner
8
Taste and add hot sauce and salt as needed
9
For the salad: Put the lettuce, tomatoes, scallions, bacon and most of the cheese into a bowl
10
Drizzle over the dressing and stir
11
Scatter over the pico de gallo, tortilla strips and the reserved cheese, then serve
12
Dice up equal quantities of tomatoes and onions
13
Roughly chop the cilantro
14
Now slice 1 or 2 jalapenos in half
15
With a spoon, scrape out the seeds
16
(If you like things spicy, leave in some of the white membranes
17
) Dice the jalapenos very finely; you want a hint of heat and jalapeno flavor, but you don't want to cause any fires
18
Now dump these 4 ingredients into a bowl
19
Slice the lime in half and squeeze the juice from one half into the bowl
20
Sprinkle with salt and stir together until combined
21
Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed
22
Yield: 8 servings