Memphis BBQ Pulled Pork Salad
Jennifer Chandler & Barbara Hanemann
From Jennifer’s cookbook,
Simply Salads.
INGREDIENTS
2 c. Memphis Mustard Slaw (see p. 5)
4 c. pulled pork
1 c. barbecue sauce
1 bag (10 oz.) Hearts of Romaine salad blend
4 beefsteak tomatoes, cored and quartered
DIRECTIONS
Toss pork and barbecue sauce in large bowl. Divide salad blend among individual plates.
BBQ Ranch Dressing:
½ c. buttermilk ranch dressing
3 t. barbecue sauce
Whisk buttermilk ranch dressing and barbecue sauce in a bowl until well combined. Drizzle over salad blend to taste. Top with one-quarter of pork. Garnish with large spoonful of Memphis Mustard Slaw and tomatoes.
Tip: If you prefer, substitute chopped chicken for the pork.
Makes four dinner salads.
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