Cowboy Chopped Salad Recipe

• Level: Easy
• Yield: 4 to 6 servings
• Nutritional Analysis Per Serving (Serving Size: 1 of 6 servings): Calories 1759, Total Fat 170 g, Saturated Fat 34 g, Carbohydrates 34 g, Dietary Fiber 6 g, Sugar 15 g, Protein 30 g, Cholesterol 139 mg, Sodium 1568 mg
• Total: 16 min
• Active: 16 min

Bacon and Tortilla Strips:

• 12 slices bacon, chopped
• Vegetable oil, for frying
• 4 corn tortillas, cut into strips

BBQ Ranch Dressing:

• 1 cup mayonnaise
• 1/2 cup sour cream
• 1/4 cup barbecue sauce
• 1/4 cup chopped fresh flat-leaf parsley
• 2 tablespoons 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 and sliced
• 1 pint grape tomatoes, halved
• 1 bunch scallions, sliced
• 1 pound Cheddar, grated
• Pico de gallo, store-bought or homemade (recipe follows), for topping

Pico de Gallo:

• 12 Roma tomatoes (slightly underripe is fine)
• 3 yellow or red onions
• 2 cups fresh cilantro leaves
• 1 to 2 jalapenos, plus more if needed
• 1 lime
• Salt

1. For the bacon and tortilla strips: Cook the bacon in a medium skillet over medium heat until crisp, about 8 minutes. Remove and drain on paper towels. Add a little vegetable oil to the same skillet and fry the tortilla strips until golden and crisp, about 1 minute. Drain on paper towels. Get ready for that irresistible crunch!
2. For the BBQ ranch dressing: In a bowl, mix together the mayonnaise, sour cream, barbecue sauce, parsley, chives, and garlic. Thin with a splash of buttermilk if needed. Season with hot sauce and salt to taste. This creamy, smoky dressing will elevate your salad to crave-worthy status.
3. For the salad: In a large bowl, toss the lettuce, tomatoes, scallions, bacon, and most of the cheese. Drizzle with dressing and mix gently. Top with pico de gallo, tortilla strips, and remaining cheese. Serve immediately and watch it disappearpure bliss in every bite!

Pico de Gallo:

1. Dice the tomatoes and onions in equal amounts. Roughly chop the cilantro. Cut 1 or 2 jalapenos in half, scrape out the seeds, and dice finely. (For extra heat, leave in some of the white membranes.) Add all to a bowl. Fresh and zesty perfection awaits!
2. Squeeze juice from half the lime into the bowl. Sprinkle with salt and stir well. Taste and adjust with more salt, lime, or jalapeno. Yield: 8 servings