Cowgirl Salad Recipes

Steps:

• 1. Cut kernels from corn ears.
• 2. COVER platter with lettuce; top with layers of beans, tomatoes, corn, onions and cheese
• 3. DRIZZLE with dressing. I left my salad plain without the dressing and let everyone add their own. That way you can put leftovers in the refrigerator after and it won't become soggy. DIRECTIONS FOR DRESSING: 1 1/2 Tablespoons dry Ranch Mix 1/2 Cup Mayonaise 1/2 Cup Milk Refrigerate for several hours-plan ahead. Firstly it needs to thicken, secondly it needs to get cold.
• 4. SPECIAL EXTRA: Garnish with 2 Tbsp. chopped fresh cilantro before serving
• 5. HINTS: I did not cook my corn and used it raw in the salad. It was delicious! I don't like really spicy so I opted to use Habanero Cheese in a block form with Garlic and shredded my own. You actually can add as much or as little of any of the vegetables. It is a very unforgiving salad!

Steps:

• Combine cucumbers, black beans, black-eyed peas, corn, diced tomatoes, dressing, tomato, red onion, sweet peppers, green onions, cilantro, and garlic powder in a large bowl; mix well.
• Refrigerate for flavors to mix, 2 to 8 hours. Mix well before serving.

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