Big Bob's Bar – B – Q Salad (no Croutons) Recipe

1. Prep the salad base

In a large salad bowl combine the mixed salad greens (8 cups), shredded red cabbage (1 cup), halved cherry tomatoes (1.5 cups), cooked corn kernels (1 cup), rinsed black beans (1 cup), thinly sliced cucumber (1 cup) and thinly sliced red onion (0.25 cup). Toss gently to combine so the ingredients are evenly distributed.

2. Add the shredded sharp cheddar (1 cup), chopped cilantro (0.25 cup) and thinly sliced jalapeño (1 each, optional) on top of the tossed greens and set the bowl aside while you prepare the protein and dressing.

3. Warm and glaze the pulled pork

Heat a large skillet over medium heat and add olive oil (1 tbs). Add the cooked pulled pork (2 cups) and spread into an even layer. Reheat for 2–3 minutes, stirring once until just warmed through.

4. In a small bowl combine BBQ sauce (0.5 cups), apple cider vinegar (1 tbs), brown sugar (1 tbs), smoked paprika (1 tsp), kosher salt (0.5 tsp) and black pepper (0.25 tsp). Stir until sugar dissolves and mixture is homogenous.

5. Pour the BBQ glaze over the warmed pulled pork in the skillet. Toss gently and cook 2–3 minutes more, stirring, until the sauce is warmed and clings to the meat. Remove from heat and keep warm. (If using pre-sauced pulled pork, reduce added BBQ sauce to 2–3 tbs in the glaze.)

6. Make the dressing

In a medium bowl whisk together mayonnaise (0.5 cups), sour cream or Greek yogurt (0.25 cup), buttermilk (0.25 cup), prepared ranch seasoning (2 tsp), honey (1 tbs), BBQ sauce (2 tbs), apple cider vinegar (1 tbs) and fresh lemon juice (1 tsp). Season with kosher salt (0.5 tsp) and freshly ground black pepper (0.25 tsp) and whisk until smooth. Taste and adjust thickness with an extra tablespoon of buttermilk if you prefer a thinner dressing, or a pinch more salt or honey to balance acidity.

7. Assemble the salad

Drizzle about half of the BBQ-Ranch dressing over the salad bowl (reserve the rest for guests). Toss the salad gently with tongs until the greens and vegetables are lightly and evenly coated. Transfer or leave in the serving bowl.

8. Top the dressed salad with the warm glazed pulled pork, spreading it evenly across the surface.

9. Sprinkle the thin tortilla strips or crushed tortilla chips (0.5 cup) and sliced green onions (0.25 cup) over the top for crunch, and serve with lime wedges (4 each) on the side for squeezing over the salad.

10. Serve immediately so the warm BBQ protein contrasts with the cool, crisp salad. Pass remaining BBQ-Ranch dressing on the side.