BBQ PULLED PORK SALAD
Slow cooker BBQ pulled pork served on a bed of romaine lettuce, bell peppers, tomatoes, eggs, shredded cheese and ranch dressing. Served with cheese quesadilla wedges, salsa, and sour cream on the side, this BBQ Pulled Pork Salad is the perfect lunch or light dinner.
Servings 1 salad
Calories 400kcal
Ingredients
- 2 cups romaine lettuce chopped
- 2 grape tomatoes cut in half
- 1 Tablespoon green bell pepper
- 1 Tablespoon red bell pepper
- 1 Tablespoon sweet or red onion diced
- 1 hard boiled egg peeled and sliced
- 1/3- 1/2 cup shredded cheddar cheese
- 1 cup bbq pulled pork warm
- 1/4 cup salsa
- 1/4 cup sour cream
- 1/4 cup ranch dressing
- 2 small tortillas
- 1/2 cup shredded cheddar cheese
Instructions
- Arrange lettuce on about 3/4 of a serving plate/platter. Top with tomatoes, peppers, onions, egg slices, and cheese.
- Place the pulled pork in a small ramekin. Set on the plate beside lettuce.
- Arrange small bowls of salsa, ranch dressing and sour cream around the ramekin. I use small disposable clear containers for this.
- Prepare the cheese quesadillas. Spray a cast iron skillet with no stick cooking spray and heat over a medium heat. Lay a soft tortilla in the skillet and sprinkle shredded cheese over it. Top with second tortilla. Cook until slightly browned on one side, carefully turn and cook on the other side. Remove from the skillet, cut into 4 wedges and arrange on plate.
- Spread the pulled pork over lettuce, drizzle the ranch dressing over top. The salsa and sour cream are perfect for dipping the quesadilla wedges or for adding to the salad.
Notes
NUTRITIONAL DISCLAIMER. Calorie count provided is an estimate and will vary based on cooking methods and brands of ingredients used.