Ribs and Ranch Salad
Literally, nothing makes me happier than bbq sauce and ranch living harmoniously on top of a salad. You might say this salad is my personal version of heaven. I hope it brings you 1/16th of the joy it brings me!
You’ll notice this recipe uses pre-cooked ribs. You can find the ribs on my website here. You’ll also notice this recipe does not include homemade ranch… that’s because I just love Hidden Valley Ranch, I know, as a person who makes my own salad dressing almost 100% of the time this may be surprising, but the heart wants what it wants. If you like ranch as much as I do, you may want to give this Americas Test Kitchen podcast a quick listen.
Ribs and Ranch Salad
Prep Time: 30 minutes
Total Time: 30 minutes
Yield: Serves 2-3
Ingredients:
1 small head of romaine, chopped
1/2 pint cherry tomatoes, halved
2 Persian cucumbers, quartered and chopped
1 can of baby corn, strained
1 ripe avocado, chopped
1/2 cup shredded mozzarella
2 tablespoons red onion, diced
1 3/4 cup leftover ribs, torn into bite-sized pieces
as much ranch as you want
salt to taste
pepper to taste
a sprinkle of dried dill
a sprinkle of red pepper flakes
Direction:
So, I don’t think a step by step is needed here, but let’s do it anyway! Usually, I like a salad tossed, but for whatever reason, I like this salad served deconstructed with the dressing on top.
Grab two large bowls (you’ll eat out of these) and plop half the lettuce into each bowl.
Divide the tomatoes, cucumbers, corn, avocado, mozzarella, red onion, and ribs, in half and lay them on top of each salad in sections.
Drizzle both salads with ranch and a generous sprinkling of salt, fresh cracked pepper, dried dill and red pepper flakes!
Author: Natasha Feldman - Nosh with Tash
Cooking Method: Chopping
Recipe Catagory: Great for Leftovers, Make Ahead Meals, Lunch, Work Lunch, Salad
Recipe Cuisine: American