A mound of salad for supper tonight. First I cut up the lettuce, cucumber, onion and tomato and put it in the bowl. Then I put the curly fries in the oven and start the rest of it. Fry up some tri-color bell peppers in my new to me and freshly seasoned #12 Lodge (which I think will quickly become my go-to skillet). Then fry up a bunch of chicken tenders. Add the peppers back in the skillet when the tenders are done. Then build the salad. Add a layer of tenders & peppers to the top of the salad, top that with a layer of shredded Monterey Jack, top that with a layer of curly fries, top that with ranch dressing and the drippings from the skillet. It's a heap of goodness.
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