When I saw the theme for the swap this week was lettuce I knew I had to share a Southern summer staple- barbecue salad. It’s a great way to use up leftovers because it doesn’t take much meat and you can use whatever bits of your favorite salad toppers you have left.
Barbecue Salad
Heat the meat and barbecue sauce until hot. Place salad greens on plates. Divide meat among the salads and top with dressing and various toppings.
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Ingredients
- 2 cups shredded or chopped cooked meat. Left over roasts or chicken is prefect for this.
- 1 cup barbecue sauce
- 4-6 cups salad greens
- Ranch dressing or other favorite salad dressing
- Various amounts toppings such as cheese onion, and tomato
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Hey guys! I’m Micha and welcome to Cookin’ Mimi. The focus of the blog is amazing recipes that will make your family and your wallet happy.
That’s a great idea! I hardly ever think of making salads as the main course, but when I do I always love it. Yours looks great!
Thanks, Michele. We eat a lot of salads as the main course during the summer but this one is great year round because the addition of the barbecue meat makes it very filling.
Love it!!!