Cowgirl Salad Recipe
mixed heritage greens with grated carrots, red peppers, red onion, pepitas and local radish sprouts with choice of ranch, vinaigrette, lemon basil or blue cheese dressing
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Ingredients
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Salad
Dressing options (choose one)
Optional garnish / extras
Method
Prepare salad components
- 1
Wash and dry greens
Rinse mixed heritage greens under cold water, spin dry in a salad spinner or pat dry with clean towels until mostly dry. Excess moisture will water down the dressing.
- 2
Prepare vegetables
Peel and grate the carrot. Core and seed the red bell pepper, then cut into thin strips. Very thinly slice the red onion; if you prefer a milder onion flavor, place slices in cold water for 5 minutes, then drain and pat dry.
- 3
Toast pepitas (optional)
Place pepitas in a dry skillet over medium heat and toast, stirring, for 2–3 minutes until they begin to pop and smell nutty. Remove from heat and cool. Toasting enhances flavor but is optional.
- 4
Assemble base
In a large salad bowl, combine the dried mixed greens, grated carrot, sliced red pepper, and sliced red onion. Toss gently to distribute evenly.
Choose and finish with dressing
- 5
Select dressing
Choose one dressing: ranch, vinaigrette, lemon basil, or blue cheese. Use about 1/2 cup for the full salad (adjust to preference). See simple recipes below if making dressings from scratch.
- 6
Make quick vinaigrette (if selected)
Whisk together 3 tbsp extra-virgin olive oil, 1 1/2 tbsp red wine vinegar, 1/2 tsp Dijon mustard, 1/4 tsp coarse salt and a pinch of black pepper until emulsified. This yields ~1/4 cup; double quantities for 1/2 cup.
- 7
- 8
Make simple ranch or blue cheese (if desired)
For a quick ranch, stir 1/2 cup prepared ranch with 1–2 tbsp milk or buttermilk to reach pourable consistency. For blue cheese dressing, stir 1/2 cup blue cheese dressing and fold in 2 tbsp crumbled blue cheese for texture.
- 9
Dress the salad
Pour the selected dressing over the assembled greens and vegetables — start with about half the recommended amount, toss gently, taste, and add more as needed. Toss just until everything is evenly coated.
- 10
Finish and garnish
Sprinkle the toasted pepitas and radish sprouts over the top. Add crumbled blue cheese if using as a garnish. Season with the coarse salt and freshly ground black pepper. Serve with lemon wedge on the side if desired.