SWEET BBQ SALAD DRESSING WITH LIME
Sweet and tangy, BBQ salad dressing is easy to make! Use your favorite barbecue sauce to make your own zesty dressing.
Provided by Rachel Gurk
Categories Salad Dressings & Toppings
Time 5m
Number Of Ingredients 7
Steps:
- In a small bowl, or jar, combine dressing ingredients. Mix well.
- Store leftovers in refrigerator for up to a week.
Nutrition Facts : ServingSize 2 tablespoons, Calories 71 kcal, Carbohydrate 9 g, Protein 1 g, Fat 4 g, Cholesterol 1 mg, Sodium 403 mg, Sugar 7 g, UnsaturatedFat 3 g
HOMEMADE BBQ SAUCE VINAIGRETTE
This delicious and incredibly simple homemade salad dressing is a snap to make. It's gluten and dairy free, and kids love this tangy flavor. Make a batch for a party or to keep in the fridge to convince your kids to enjoy salad for the first time.
Provided by Michelle
Categories side dish
Time 5m
Number Of Ingredients 7
Steps:
- Add BBQ sauce, lemon juice, vinegar, honey, pepper, and salt to a bowl. Use a fork to stir together until smooth.
- Continue whisking with fork while you slowly drizzle in the olive oil. Ensure oil is fully incorporated into the vinaigrette and well emulsified. Taste and adjust to meet your preference.
- Serve over salad immediately or store in the fridge in a tightly sealed container for up to 2 weeks.
Nutrition Facts : Calories 186 calories, Carbohydrate 11 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 16 grams fat, Fiber 0 grams fiber, Protein 0 grams protein, SaturatedFat 2 grams saturated fat, ServingSize 2 tablespoons, Sodium 225 milligrams sodium, Sugar 9 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat
BARBEQUE VINAIGRETTE SALAD DRESSING
This versatile vinaigrette dressing can be used on many different kinds of dishes including pasta salad and is good warm as well as cold. By Jana Lane on suite101.com. This recipe is posted as written for safe keeping.
Provided by CheCheCherie
Categories Salad Dressings
Time 10m
Yield 1 1/2 Cups, 8 serving(s)
Number Of Ingredients 10
Steps:
- Whisk all of the above together in a bowl until blended thoroughly.
- Warm the dressing on the stove until barely hot and put aside to cool. It is recommended that the dressing sit over night so that the flavors can marry. It can be served warm or cold on salad.
- Salad ingredients: green lettuce, pecans, hard-boiled eggs, blue cheese, avocado, green onions, halved cherry tomatoes and chopped red pepper. You can also add corn, hominy or red beans.
Nutrition Facts : Calories 207.7, Fat 21.3, SaturatedFat 3.1, Cholesterol 1.4, Sodium 90.3, Carbohydrate 4.5, Fiber 0.4, Sugar 2.7, Protein 0.4
BARBECUE SALAD DRESSING
Make and share this Barbecue Salad Dressing recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 5m
Yield 3/4 cup
Number Of Ingredients 6
Steps:
- Combine all ingredients in a small mixing bowl; mix well.
- Cover and chill.
- Serve over salad.
Nutrition Facts : Calories 686, Fat 53.9, SaturatedFat 7.9, Cholesterol 40.7, Sodium 3344.3, Carbohydrate 51.7, Fiber 1.4, Sugar 14.4, Protein 3.2
BARBECUE CHOPPED SALAD
Provided by Patrick and Gina Neely : Food Network
Categories main-dish
Time 15m
Yield 4 servings
Number Of Ingredients 20
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.
ROASTED POTATO SALAD WITH BARBECUE DRESSING
If barbecue potato chips were a salad, then this would be it. It's hard to pick which component of this picnic dish is the greater star: the crispy roasted potatoes or the smoky, paprika-tinged barbecue sauce dressing. Bejeweled with crunchy red onions, which are soaked in water to mellow their bite, and showered with fresh dill, this colorful side dish is the savory crowd-pleaser you'll want to bring to any cookout or potluck.
Provided by Eric Kim
Categories barbecues, salads and dressings, appetizer, side dish
Time 1h
Yield 6 servings
Number Of Ingredients 13
Steps:
- Heat oven to 425 degrees. On a half sheet pan, toss the potatoes and tomatoes with the olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread in an even layer.
- Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
- While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
- In a large serving bowl, stir together the barbecue sauce, mayonnaise, lemon juice, honey, mustard, paprika, onion powder and ¼ teaspoon salt until smooth. When the potatoes and tomatoes are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add half to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with the remaining red onions and the fresh dill, and serve.
BBQ RANCH SALAD
High in protein and low in fat, this scrumptious salad has become one of my husband's and my favorite, simple and quick meals. -Kim Pohlman, Coldwater, Ohio
Provided by Taste of Home
Categories Lunch
Time 10m
Yield 2 servings.
Number Of Ingredients 8
Steps:
- In a small bowl, combine the chicken, kidney beans, tomato, corn and onion. Combine ranch dressing and barbecue sauce; pour over salad and toss to coat. Cover and refrigerate for 30 minutes. Divide romaine between two salad plates; top with salad.
Nutrition Facts : Calories 259 calories, Fat 3g fat (1g saturated fat), Cholesterol 41mg cholesterol, Sodium 612mg sodium, Carbohydrate 36g carbohydrate (7g sugars, Fiber 7g fiber), Protein 24g protein.
FILIPINO-STYLE BARBECUE CHICKEN
I'm showing you how I make what is probably the best barbecue chicken you've never had, which I should've already done, but I've hesitated since one of the main ingredients is banana ketchup. But then I remembered that I teach people to cook things, so this includes a recipe for this special ingredient.
Provided by Chef John
Categories BBQ & Grilled Chicken Skewers and Kabobs
Time 4h45m
Yield 6
Number Of Ingredients 26
Steps:
- Mash ripe banana, tomato paste, vinegar, brown sugar, oil, ginger, onion powder, garlic powder, cayenne, salt, allspice, and turmeric together in a saucepan. Add water and stir to combine.
- Place over medium-high heat and bring to a simmer. Stir to combine. Reduce heat to medium and simmer until reduced and thickened, 7 to 10 minutes. Remove from heat; reserve 3 tablespoons for the basting sauce, leaving about 1/2 cup for the marinade.
- Transfer ½ cup banana ketchup to a bowl and add lemon-lime soda, soy sauce, garlic, brown sugar, black pepper, and lemon juice for the marinade. Whisk until combined. Add halved chicken thighs and toss to coat.
- Cover with plastic wrap and marinate in the refrigerator for 4 to 18 hours.
- When you are ready to cook the chicken, combine reserved 3 tablespoons banana ketchup, soy sauce, brown sugar, oil, and fish sauce in a small bowl for basting sauce.
- Preheat a charcoal grill until coals are very hot.
- Remove chicken from the refrigerator and place on metal skewers, folding in half with the smooth side on the outside, the rougher side folded in.
- Grill chicken over hot coals until no longer pink in the centers, 15 to 20 minutes, turning and basting every 2 to 3 minutes. Serve with accumulated juices or extra basting sauce.
Nutrition Facts : Calories 368.2 calories, Carbohydrate 26.5 g, Cholesterol 157 mg, Fat 11.4 g, Fiber 2.2 g, Protein 40.2 g, SaturatedFat 2.5 g, Sodium 2052.3 mg
BARBECUE MACARONI SALAD
My family loves a touch of barbecue sauce and ranch dressing in our mac salad. Not too much-just a hint of both makes this everyday salad something special. -Andrea Bolden, Unionville, Tennessee
Provided by Taste of Home
Categories Lunch Side Dishes
Time 20m
Yield 5 servings.
Number Of Ingredients 10
Steps:
- Cook macaroni according to package directions; drain and rinse with cold water. Cool completely., For dressing, in a small bowl, combine mayonnaise, barbecue sauce, ranch dressing mix, sugar, mustard, salt and pepper. In a large bowl, combine eggs, relish and macaroni. Add dressing; gently toss to coat. Refrigerate until serving. Drizzle with additional barbecue sauce if desired.
Nutrition Facts : Calories 449 calories, Fat 35g fat (6g saturated fat), Cholesterol 78mg cholesterol, Sodium 452mg sodium, Carbohydrate 27g carbohydrate (6g sugars, Fiber 1g fiber), Protein 7g protein.
AMY'S BARBECUE CHICKEN SALAD
This is very similar to a salad at a popular restaurant near my house. I loved it there and decided to make it at home. It's one of my favorite salads to make now!
Provided by AMYEH
Categories Salad
Time 35m
Yield 8
Number Of Ingredients 10
Steps:
- Preheat the grill for high heat.
- Lightly oil the grill grate. Place chicken on the grill, and cook 6 minutes per side, or until juices run clear. Remove from heat, cool, and slice.
- In a large bowl, mix the red leaf lettuce, green leaf lettuce, tomato, cilantro, corn, and black beans. Top with the grilled chicken slices and French fried onions.
- In a small bowl, mix the Ranch dressing and barbeque sauce. Serve on the side as a dipping sauce, or toss with the salad to coat.
Nutrition Facts : Calories 300.7 calories, Carbohydrate 32.3 g, Cholesterol 20.8 mg, Fat 14.4 g, Fiber 6.1 g, Protein 12.2 g, SaturatedFat 3 g, Sodium 805.4 mg, Sugar 7.3 g
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