Check out this quick and easy summer salad idea from our friend Ben Adams of Bearded Chef Guy.
Summer is salad season for lots of people—but that doesn’t mean you have to skip the barbecue! To get a good salad that is filling and has flavor, I’ve been making BBQ salads. These are basically a bun-less version of your favorite pulled pork sandwich with a lot of leafy greens! I grabbed a spring lettuce mix from the Healthy Flavors Arkansas stand at the West Little Rock Farmers Market and combined that with some red onion, spicy pickles, pulled pork, and a tangy ranch/raspberry chipotle barbecue sauce dressing. You can change up the proteins or try different combinations of barbecue sauces to suit your taste.
INGREDIENTS
- 1 package spring lettuce
- pulled pork
- pickles
- sliced red onion
- ranch dressing
- barbecue sauce
PREPARATION
Start by making the dressing. Combine two parts ranch to one part barbecue sauce. I used a raspberry barbecue sauce for this to give the salad a hint of sweet flavor alongside the pickles and onions. (Store the dressing in an airtight container in the refrigerator if you don’t use it all on your first round of salads.)
To make the salad, place a bed of lettuce in a bowl or on a salad plate. Top with pickles, onion, pulled pork, and your desired amount of dressing. Enjoy!
