COWBOY CIAO STETSON CHOPPED SALAD RECIPE - (3.7/5)
Provided by á-8868
Number Of Ingredients 16
Steps:
- Arrange salad ingredients in separate rows on a large platter. To make the dressing, place all ingredients in a blender and blend well. Toss the dressing on top of the salad. Will keep in fridge for up to a week.
CHOPPED SALAD
Steps:
- 1. In a small bowl, combine the onions, water, vinegar, salt, and pepper. Let sit at room temperature for 5 minutes to allow the flavors to develop.
- Add 1/2 cup of the oil to the vinegar mixture. Add additional to taste.
- 2. In a large bowl, combine the lettuce, roasted peppers, olives, haricots verts, cucumber, and herbs. Toss with enough dressing to coat, and season to taste with additional salt and pepper. Serve any remaining dressing on the side.
STETSON CHOPPED SALAD
Make and share this Stetson Chopped Salad recipe from Food.com.
Provided by sherrilljoy
Categories Salad Dressings
Time 21m
Yield 2 serving(s)
Number Of Ingredients 15
Steps:
- Layer salad ingredients in large bowl.
- To make dressing, add first 3 ingredients to food processor and blend thoroughly.
- With motor running pour in buttermilk.
- Add remaining ingredients to combine.
- Dress salad as desired, tossing to combine.
- Store remaining dressing in refrigerator.
Nutrition Facts : Calories 249.8, Fat 6, SaturatedFat 1.6, Cholesterol 10.1, Sodium 319.7, Carbohydrate 34.7, Fiber 2.8, Sugar 7.6, Protein 15.4
CLASSIC STETSON CHOPPED SALAD
Posted for ZWT 2006. This a signature salad recipe that comes from Cowboy Caio's Restaurant in Scottsdale, Arizona. It has some unusual ingredients, but it's wonderful!
Provided by Galley Wench
Categories Grains
Time 30m
Yield 8 serving(s)
Number Of Ingredients 19
Steps:
- Make a bed of couscous/quinoa on a large round shallow serving plate. In a wedge shape arrange the chicken, corn, cheese, pumpkin seeds, currants, tomatoes, and spinach on top of the couscous/quino. Alternatively the ingredients can be arranged in strips in individual salad bowls.
- To make the dressing: in a medium bowl, combine the shallots, buttermilk, 1 cup aioli, 1/2 cup pesto, lemon juice, and pepper. You will have approximately 3 cups.
- Serve the dressing in a pitcher for your guests to drizzle on their salad. Reserve the remaining dressing in a glass jar, refrigerated, for other salads.
- Easy Aioli.
- (makes about 1 cup).
- Combine the olive oil, garlic, and salt in a small bowl. Refrigerate, covered, for up to 1 week.
- Pesto.
- (makes about 3/4 cup).
- In the bowl of a food processor, pulse the olive oil, basil, pine nuts, and salt until combines. Refrigerate, covered , for 2 or 3 days.
Nutrition Facts : Calories 634, Fat 45.7, SaturatedFat 7.1, Cholesterol 30.6, Sodium 509.1, Carbohydrate 38.9, Fiber 4.1, Sugar 15, Protein 21.1
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