Best Pulled Pork Cobb Salad With Bbq Ranch Dressing Recipes

BARBECUE PORK COBB SALAD

Barbecue Pork Cobb Salad image

My lunchtime salad gets way more interesting topped with barbecue pork, cheddar cheese and creamy avocado. It's as satisfying as it is scrumptious. -Shawn Carleton, San Diego, California

Provided by Taste of Home

Categories Dinner Lunch

Time 3h30m

Yield 6 servings.

Number Of Ingredients 12

Ingredients

1-1/4 cups barbecue sauce
1/2 teaspoon garlic powder
1/4 teaspoon paprika
1-1/2 pounds pork tenderloin
12 cups chopped romaine
3 plum tomatoes, chopped
2 avocados, peeled and chopped
2 small carrots, thinly sliced
1 medium sweet red or green pepper, chopped
3 hard-boiled large eggs, chopped
1-1/2 cups shredded cheddar cheese
Salad dressing of your choice

Steps:

In a greased 3-qt. slow cooker, mix barbecue sauce, garlic powder and paprika. Add pork; turn to coat. Cook, covered, on low 4-5 hours or until pork is tender., Remove pork from slow cooker; shred into bite-sized pieces. In a bowl, toss pork with 1 cup barbecue sauce mixture. Place romaine on a large serving platter; arrange pork, vegetables, avocado, eggs, bacon and cheese over romaine. Drizzle with dressing.Freeze option: Place shredded pork in freezer containers. Cool and freeze. To use, partially thaw in refrigerator overnight. Heat through in a covered saucepan, stirring gently. Add a little broth if necessary.

Nutrition Facts : Calories 492 calories, Fat 24g fat (9g saturated fat), Cholesterol 185mg cholesterol, Sodium 868mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 7g fiber), Protein 35g protein.

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.

BBQ RANCH PULLED PORK SALAD NO COOKING REQUIRED

BBQ Ranch Pulled Pork Salad no cooking required image

Turn off the stove and put away the knives... Home Chef is offering meals quick enough to throw together as you're walking out the door and tasty enough to meet our (and your) high standards for quality meals with fresh ingredients. We also pack in enough ingredients for two meals, giving you way more bang than your fast food buck ever would. Save the hot oven and pots and pans for another time; we've got quick and delicious covered.

Provided by Chef David Padilla

Time 10m

Yield 2 servings

Number Of Ingredients 7

Ingredients

2 Romaine Hearts
8 oz. Fully Cooked Pulled Pork
1 Roma Tomato
Info 3 oz. Buttermilk Ranch Dressing
1½ oz. BBQ Sauce
Info 1 oz. Shredded Cheddar-Jack Cheese
Info ½ oz. Cheese and Garlic Croutons

Steps:

Cooking Guidelines To ensure food safety, the FDA recommends the following as minimum internal cooking temperatures: Steak and Pork 145° F (rest cooked meat, 3 minutes) | Seafood 145° F | Chicken 165° F | Ground Beef 160° F | Ground Turkey 165° F | Ground Pork 160° F 1 Make the Salad Thoroughly rinse produce and pat dry.Coarsely chop or tear romaine lettuce.Core tomato and cut into 1/2" dice.Remove pulled pork from packaging. Place in a microwave-safe bowl and add 1 Tbsp. water. Cover with a damp paper towel. Microwave until warm, 1-2 minutes. Stir in BBQ sauce until pork is coated.Combine lettuce, pork mixture, tomato, dressing, and cheese. Garnish with croutons. Bon appétit!

Nutrition Facts :

COBB SALAD WITH BUTTERMILK RANCH DRESSING

Cobb salad with buttermilk ranch dressing image

Get three of your five-a-day from this chicken and bacon salad, which can be adapted to use leftover turkey and is packed with protein and vitamins

Provided by Good Food team

Categories Dinner, Main course

Time 15m

Number Of Ingredients 11

Ingredients

2 Baby Gem lettuces , leaves separated
1 avocado , stoned and sliced
2 plum tomatoes , chopped
3 rashers cooked crispy bacon
140g/5oz cooked turkey breast or chicken, cut into bite-sized pieces
2 hard-boiled eggs , chopped into chunks
75ml buttermilk
2 tbsp light mayonnaise
1 tbsp white wine vinegar
1 tbsp chopped dill
½ garlic clove , crushed

Steps:

In a small bowl, whisk the dressing ingredients together with some salt. Arrange the salad ingredients separately on 2 plates or a platter, and serve with the dressing on the side.

Nutrition Facts : Calories 472 calories, Fat 30 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 8 grams carbohydrates, Sugar 7 grams sugar, Fiber 4 grams fiber, Protein 43 grams protein, Sodium 2.5 milligram of sodium

PULLED PORK SALAD WITH TOMATILLO RANCH DRESSING

Pulled Pork Salad With Tomatillo Ranch Dressing image

This pork turns out soooo tender and the dressing is the just the right combination of tangy and spicy.

Provided by Little Red Bug

Categories Pork

Time 8h20m

Yield 6-8 serving(s)

Number Of Ingredients 22

Ingredients

3 1/2-4 lbs pork roast
2 tablespoons brown sugar
1 -1 1/2 teaspoon cayenne pepper
2 teaspoons cumin
1 teaspoon salt
1 (8 ounce) can Coke
1 cup chicken stock
2 garlic cloves, minced
1 small onion, chopped
1 cup brown sugar
salad dressing
1 (1/2 ounce) package hidden valley ranch dressing mix
8 ounces salsa verde
2 garlic cloves
3/4 cup mayonnaise
3/4 cup sour cream
1/4 teaspoon Tabasco sauce
1/4-1/2 cup fresh cilantro
fresh lime juice (to taste)
1 head romaine lettuce
tortilla chips
1 (15 ounce) can black beans (if wanted)

Steps:

The night before: Mix together brown sugar, cayenne pepper, cumin, and salt. Then rub this mixture on roast. Put in crock pot on low. Cook all night. (My crock pot runs HOT, so I only cook mine for four hours instead of 8. But, others that have tried this recipe swear by the overnight rule.).
The next morning: Add Coke, chicken stock, garlic, onion. Continue cooking on low all day. (Again, I only do this for four more hours. I use a meat thermometers to make sure it's done.).
An hour before serving: Add the last cup of brown sugar.
Mix the salad dressing in a blender. Add lime juice to taste. Chill for several hours. If you like your dressing a little thinner, add buttermilk.
Shred the lettuce, pull the pork and put it on top of the lettuce, add beans, salad dressing, and broken tortilla chips. Enjoy!