Stacked Steak Salad

Crouton Ingredients:

4 tbsp. Hiland Butter

1 (6 oz.) pkg. Shawnee Mills Yellow Buttermilk Cornbread Mix

2 tsp. garlic and herb seasoning

1 tbsp. dried parsley

1 egg

2/3 c. Braum's Whole Milk

4 tbsp. Hiland Butter, melted

Dressing Ingredients:

½ c. Hiland Sour Cream

½ c. Garden Club Salad Dressing

1 (4 oz.) can chopped green chiles

1 tsp. garlic salt

1 tbsp. dried parsley

1 tbsp. lemon juice

½ c. cotija queso seco crumbles (feta cheese can be substituted)

Salad Ingredients:

4 (5 oz.) Chef's Requested Bacon Wrapped Steak

3 tsp. Head Country All-Purpose Seasoning

3 c. mixed baby greens

1 (15 oz.) can white kidney (cannellini) beans, rinsed and drained

1 c. grape tomatoes, halved

1 c. sliced red onion

1 avocado, peeled and chopped

1/3 c. sliced black olives

3 slices Bar-S bacon, cooked crisp and crumbled

Crouton Instructions:

Preheat oven to 425 degrees.  Place butter in 8" x 8" baking dish.  Place in oven to melt butter and preheat pan, about 5 minutes.  Empty mix into medium mixing bowl.  Stir in garlic and herb seasoning, egg and milk; stir until smooth.  Pour mixture into heated dish.  Bake for 15 to 20 minutes or until golden.  Remove from oven and cool until easy to handle.  Slice cornbread into 9 squares.  Split squares lengthwise.  Cut each half into 6 squares.  Place squares on baking sheet.  Drizzle with melted butter.  Bake for 10 minutes, turn croutons every 2 minutes until very golden and crispy.  Remove from oven and cool. 

Dressing Instructions:

Combine all ingredients in a quart jar.  Stir until combined.  Cover and refrigerate until ready to use.

GRAND PRIZE Winning Recipe

2009 MIO Recipe Roundup Contest