Bbq Chopped Salad Wood Ranch Food

BARBECUE CHOPPED SALAD

Barbecue Chopped Salad image

Provided by Patrick and Gina Neely : Food Network

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.

BBQ CHICKPEA CHOPPED SALAD WITH AVOCADO RANCH

BBQ Chickpea Chopped Salad With Avocado Ranch image

THIS. SALAD. You guys I'm in love. Salads and I have a thing going on and this is my latest obsession. I got inspired to make a vegan version of the classic BBQ chicken salad with ranch dressing. With a little testing, I feel like I struck pure salad gold. Even my husband calls it a home run and we can't stop stuffing our cheeks with the deliciousness. It's got all the components for a flavor explosion that'll rock your taste buds. Vegan avocado ranch dressing? Check. Colorful chopped salad with sweet corn and tomatoes? Check. Tender chickpeas simmered in BBQ sauce? Ohhhh baby, check! We usually have a little dressing left over but that's a huge bonus because I love it so, so much. Use it on other salads or, my favorite, as a veggie dip!

Provided by amcclaren

Categories < 30 Mins

Time 20m

Yield 4 cups, 4 serving(s)

Number Of Ingredients 16

Ingredients

15 ounces chickpeas
2/3 cup barbecue sauce
1 large romaine lettuce
1 cup corn (I thaw frozen corn)
1 1/2 cups cherry tomatoes
1 cup shredded carrot
2 -3 green onions
1 avocado
1 cup almond milk or 1 cup soymilk
3 tablespoons lemon juice (about 1 lemon)
2 teaspoons white wine vinegar
1 -2 garlic clove (I use 2)
1/2 teaspoon dried dill
1/2 teaspoon dried parsley
1/2 teaspoon onion powder
salt

Steps:

Make the dressing: in a blender or food processor, combine all ingredients and blend until smooth. Taste and adjust seasonings if necessary.
Rinse and drain chickpeas. In a saucepan over med-low heat, simmer chickpeas in BBQ sauce for about 10 minutes, stirring occasionally.
Meanwhile, chop the romaine, tomatoes, and green onion. Place in a bowl. Add corn and carrots. Toss to combine.
When ready to assemble, distribute the salad into bowls, toss with desired amount of dressing, and top with BBQ chickpeas.

Nutrition Facts : Calories 362.6, Fat 10, SaturatedFat 1.4, Sodium 714.5, Carbohydrate 63.6, Fiber 14.4, Sugar 18.2, Protein 10.6

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