— Cowboy Cherry Slaw —

INGREDIENTS:

Slaw:
4 cups shredded green cabbage
3 cups sweet cherries, pitted and halved
2 cups torn fresh spinach leaves
1 cup shredded jicama (optional)
1 cup shredded carrot
1/2 cup snipped fresh cilantro
1/2 cup diced red onion
1 avocado, peeled and diced
Toasted pine nuts for garnish

Dressing:
2 tablespoons olive oil
2 tablespoons fresh lime juice
2 tablespoons frozen lime juice concentrate, thawed
1 jalapeno pepper, seeded and minced
1/2 teaspoon lime zest
1/4 teaspoon each chili powder, ground cumin and salt

DIRECTIONS:

In large serving bowl, combine ingredients for Slaw. In small saucepan, combine Dressing ingredients; heat to boil. Pour over salad and toss gently to coat. Garnish with pine nuts and serve.

Makes 6 to 8 servings.

— Texas Cornbread Salad —

INGREDIENTS:

Cornbread:
1 tablespoon vegetable oil
3 cups buttermilk
2 large eggs
2 cups yellow cornmeal
1 teaspoon baking soda
1 teaspoon baking powder
1 teaspoon salt
1/2 cup chopped jalapeno peppers

Dressing:
1 package ranch style dressing mix
8 ounces (1 cup) sour cream
1 cup mayonnaise
1 recipe cornbread
2 (16-ounce) cans pinto beans, drained
3 cups shredded cheddar
3 large tomatoes, chopped
1/2 cup chopped green bell pepper
1/2 cup chopped green onions
1/2 cup chopped chili peppers
1 1/2 cups bacon pieces
1 (15-ounce) can corn, drained

DIRECTIONS:

Cornbread:
1. Preheat oven to 450F. Coat bottom and sides of a 10-inch cast iron skillet with vegetable oil and heat in oven.
2. In a medium bowl combine buttermilk and eggs, and stir. Add cornmeal, backing soda, baking powder, salt, and jalapeno peppers, while stirring briskly. Pour batter into hot skillet. Bake for 20 minutes, or until lightly browned.

Dressing:
1. Combine ranch dressing mix, sour cream and mayonnaise and set aside.
2. Place 1/2 of the crumbled cornbread in the bottom of a large serving bowl. Top with 1 can of pinto beans. Follow with 1/2 of the cheese, tomatoes, bell peppers, green onions, chili peppers, bacon, corn, and dressing mixture. Repeat ending with the dressing mixture. Cover and chill at least 2 hours before serving.

Makes 10 to 12 servings.

— Tex-Mex Salad —

INGREDIENTS:

1 Onion; chopped
4 Tomatoes; chopped
1 Head lettuce; chopped
1 1/4 cup Cheddar cheese; grated
3/4 cup Italian dressing
1 lb Ground meat, beef, turkey, or chicken
15 oz Kidney beans; drained
1/4 teaspoon Vegetable seasoning
1 Bag tortilla chips; crushed
1 large Avocado; sliced
7 1/2 oz Olives

DIRECTIONS:

Toss onion, tomatoes, lettuce and cheese with Italian dressing; set aside. Brown meat; add drained beans and vegetable seasoning; simmer 10 minutes. Mix with cold salad. Toss in crushed tortilla chips and avocado slices. Garnish with olives, if desired.

— Bunkhouse Salad —

INGREDIENTS:

1 (11 ounce) can corn kernels, drained
1 3/4 cups chunk cooked ham, cubed
3 ripe medium tomatoes, cut in chunks
4 ounces chunk monterey jack cheese cut into long strips
2/3 cup low-fat ranch dressing (light)
1/3 cup chopped parsley
1 small Boston lettuce, leaves separated
1/2 cup smoked almonds, coarsely chopped

DIRECTIONS:

Rub almonds between paper towels to remove excess salt.
Toss the first 6 ingredients in a large bowl to mix and coat.
Line a large serving platter with lettuce.
Any kind of lettuce may be used instead of Boston.
Top with ham mixture,sprinkle with almonds and serve immediately.

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