Barbecue Salad Dressing Food

BBQ RANCH DRESSING

BBQ Ranch Dressing image

Incredibly good BBQ Ranch Dressing begins with creamy ranch dressing perfectly blended with tangy barbecue sauce, giving it a smoky, flavor-filled taste.

Provided by David & Debbie Spivey

Categories Salad

Time 10m

Number Of Ingredients 9

Ingredients

⅓ cup mayonnaise
¼ cup buttermilk
¼ cup sour cream
¼ teaspoon garlic powder
½ teaspoon dried dill (or ½ tablespoon fresh dill)
½ teaspoon dried parsley (or ½ tablespoon fresh parsley)
¼ teaspoon onion powder
Kosher salt and freshly cracked black pepper (to taste)
1 cup your favorite barbecue sauce

Steps:

In a medium bowl, whisk together all ingredients. Chill until needed.
Store in a jar or bowl with a lid in the fridge for up to a week.

Nutrition Facts : Calories 144 kcal, Carbohydrate 15 g, Fat 8 g, SaturatedFat 2 g, Cholesterol 8 mg, Sodium 440 mg, Sugar 12 g, ServingSize 1 serving

SWEET BBQ SALAD DRESSING WITH LIME

Sweet BBQ Salad Dressing with Lime image

Sweet and tangy, BBQ salad dressing is easy to make! Use your favorite barbecue sauce to make your own zesty dressing.

Provided by Rachel Gurk

Categories Salad Dressings & Toppings

Time 5m

Number Of Ingredients 7

Ingredients

3 tablespoons barbecue sauce
3 tablespoons Greek yogurt
2 tablespoons lime juice
1 tablespoon olive oil
1 tablespoon brown sugar
½ teaspoon salt
¼ teaspoon ground black pepper

Steps:

In a small bowl, or jar, combine dressing ingredients. Mix well.
Store leftovers in refrigerator for up to a week.

Nutrition Facts : ServingSize 2 tablespoons, Calories 71 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, Cholesterol 1 mg, Sodium 403 mg, Sugar 7 g, UnsaturatedFat 3 g

BARBEQUE VINAIGRETTE SALAD DRESSING

Barbeque Vinaigrette Salad Dressing image

This versatile vinaigrette dressing can be used on many different kinds of dishes including pasta salad and is good warm as well as cold. By Jana Lane on suite101.com. This recipe is posted as written for safe keeping.

Provided by CheCheCherie

Categories Salad Dressings

Time 10m

Yield 1 1/2 Cups, 8 serving(s)

Number Of Ingredients 10

Ingredients

3/4 cup olive oil
1/8 cup balsamic vinegar
1/4 cup barbecue sauce
1/2 lime, juiced
1 garlic clove, crushed
1 teaspoon cumin seed, ground (or cumin powder)
1 teaspoon chili powder
1 tablespoon fresh oregano, chopped fine
1/4 teaspoon ground ginger
2 -4 slices bacon, baked and crumbled

Steps:

Whisk all of the above together in a bowl until blended thoroughly.
Warm the dressing on the stove until barely hot and put aside to cool. It is recommended that the dressing sit over night so that the flavors can marry. It can be served warm or cold on salad.
Salad ingredients: green lettuce, pecans, hard-boiled eggs, blue cheese, avocado, green onions, halved cherry tomatoes and chopped red pepper. You can also add corn, hominy or red beans.

Nutrition Facts : Calories 207.7, Fat 21.3, SaturatedFat 3.1, Cholesterol 1.4, Sodium 90.3, Carbohydrate 4.5, Fiber 0.4, Sugar 2.7, Protein 0.4

HOMEMADE BBQ SAUCE VINAIGRETTE

Homemade BBQ Sauce Vinaigrette image

This delicious and incredibly simple homemade salad dressing is a snap to make. It's gluten and dairy free, and kids love this tangy flavor. Make a batch for a party or to keep in the fridge to convince your kids to enjoy salad for the first time.

Provided by Michelle

Categories side dish

Time 5m

Number Of Ingredients 7

Ingredients

1/2 c BBQ sauce (homemade or store bought)
1/4 c lemon juice
1/4 c vinegar
2 T honey
1/2 t pepper
1/4 t salt
2/3 c olive oil

Steps:

Add BBQ sauce, lemon juice, vinegar, honey, pepper, and salt to a bowl. Use a fork to stir together until smooth.
Continue whisking with fork while you slowly drizzle in the olive oil. Ensure oil is fully incorporated into the vinaigrette and well emulsified. Taste and adjust to meet your preference.
Serve over salad immediately or store in the fridge in a tightly sealed container for up to 2 weeks.

Nutrition Facts : Calories 186 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 tablespoons, Sodium 225 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

BARBECUE CHOPPED SALAD

Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

Categories main-dish

Time 15m

Yield 4 servings

Number Of Ingredients 20

Ingredients

1/2 head iceberg lettuce, sliced into 1/2 inch strips
1/2 head romaine lettuce, sliced into 1/2 inch strips
4 thinly sliced green onions
1 European cucumber, sliced
2 pounds ripe tomatoes, quartered
1 can corn kernels, drained
2 cups shredded Monterey jack cheese
1/4 cup Barbeque Sauce (recommended: Neelys' Barbeque Sauce, recipe follows)
1 pound pulled pork
Ranch dressing, to taste
2 cups ketchup
1 cup water
1/2 cup apple cider vinegar
5 tablespoons light brown sugar
5 tablespoons sugar
1/2 tablespoon fresh ground black pepper
1/2 tablespoon onion powder
1/2 tablespoon ground mustard
1 tablespoon lemon juice
1 tablespoon Worcestershire sauce

Steps:

Arrange the lettuce, green onions, cucumber, tomatoes, and corn in a large bowl. Sprinkle the jack cheese over the top. Pour on the Barbeque Sauce and ranch dressing. Top with pulled pork and toss before serving.
In a large saucepan, combine all ingredients and mix well. Bring mixture to a boil, reduce heat to simmer. Cooked uncovered, stirring frequently every 15 minutes, for 1 hour and 15 minutes.