17st Barbecue Salad Recipe
Field greens, chopped bbq pork, cheddar cheese, tomato, homemade croutons, onion
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Ingredients
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Salad
Homemade Croutons
Barbecue Dressing
Optional Garnish / Finish
Method
Homemade Croutons
- 1
Prep and toast croutons
Preheat oven to 375°F (190°C). In a medium bowl, toss the bread cubes with olive oil, minced garlic, salt, pepper and dried oregano until evenly coated. Spread in a single layer on a rimmed baking sheet. Bake for 10–14 minutes, stirring once halfway through, until golden brown and crisp. Remove from oven and let cool while you finish the salad.
Barbecue Dressing
- 2
Whisk dressing
In a small bowl or jar, combine barbecue sauce, Greek yogurt (or mayonnaise), apple cider vinegar, olive oil, honey, smoked paprika, salt and black pepper. Whisk or shake vigorously until smooth and creamy. Taste and adjust seasoning — add a little more vinegar for brightness or more honey if you prefer sweeter.
Salad Assembly
- 3
Prepare components
If the chopped barbecue pork is cold, warm it briefly in a skillet over medium heat (about 2–3 minutes) just to take the chill off, then let it cool slightly. Shred or dice the pork into bite-sized pieces if not already done. Grate or thinly shred the cheddar. Dice the tomato and thinly slice the red onion.
- 4
Combine salad
In a large salad bowl, place the field greens. Add the diced tomato, sliced red onion, warm (or room-temperature) chopped barbecue pork, and shredded cheddar. Toss gently to combine.
- 5
Dress and finish
Drizzle about half of the barbecue dressing over the salad and toss gently to coat. Taste and add more dressing as desired (you may not need all of it). Top the salad with the homemade croutons and sprinkle chopped cilantro or parsley if using. Serve immediately with lemon wedge on the side to squeeze over the salad if desired.