ALL-AMERICAN COWBOY SALAD
Make and share this All-American Cowboy Salad recipe from Food.com.
Provided by Mary in LA.
Categories Ham
Time 40m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Toss first 7 ingredients in a large bowl to mix and coat.
- Line a large serving platter with lettuce.
- Top with ham mixture; sprinkle with almonds and serve immediately.
- Any kind of lettuce may be used if can't use Boston.
Nutrition Facts : Calories 547.2, Fat 34.3, SaturatedFat 10.9, Cholesterol 88.7, Sodium 655.9, Carbohydrate 33.8, Fiber 5.7, Sugar 5.5, Protein 30.8
COWBOY SALAD, PAUL NEWMAN'S FAVORITE
Cindy Kavor shared this award-winning recipe with the 100 Pennies Scholarship drive. This is a great make-ahead salad that delivers the goods.
Provided by Lalaloob
Categories Low Cholesterol
Time 1h15m
Yield 6 serving(s)
Number Of Ingredients 15
Steps:
- TO make the dressing, mix all the ingredients in a bowl.
- TO make the salad, mix all the ingredients in a bowl.
- ADD the dressing to the salad and leave in the refrigerator for one hour or one day.
- BEFORE serving the salad, add the chopped tomatoes and garnish with lime wedges and cilantro.
Nutrition Facts : Calories 797.7, Fat 26.3, SaturatedFat 4.7, Sodium 1770.5, Carbohydrate 126.9, Fiber 21.4, Sugar 10.8, Protein 25.3
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
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