Pulled Pork Cobb Salad With Bbq Ranch Dressing Recipes

BBQ RANCH PULLED PORK SALAD NO COOKING REQUIRED

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!

CHICKEN COBB SALAD WITH HOMEMADE RANCH RECIPE BY TASTY

Steps:

• Preheat oven to 400°F (200°C).
• In a medium bowl, combined the Greek yogurt, milk, vinegar, parsley, dill, onion powder, garlic powder, black pepper, and salt and mix until smooth. Set aside.
• Place the chicken on a greased roasting tray and season both sides with salt and pepper.
• Bake for 20 minutes, or until the chicken is cooked through and the juices run clear.
• Let the chicken rest for 5 minutes before dicing.
• In a large serving bowl, combine the romaine lettuce, red onion, cherry tomatoes, diced chicken, avocado, eggs, and bacon. Pour desired amount of ranch dressing over the salad and toss.
• Portion the salad among serving bowls and top with more dressing, if desired.
• Enjoy!

BARBECUE PORK COBB SALAD

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.

COBB SALAD WITH CUCUMBER-RANCH DRESSING

Steps:

• On large serving platter or in 13x9-inch (3-quart) glass baking dish, arrange salad ingredients in rows or if desired, arrange individual salads on lettuce-lined plates.
• In medium bowl, mix dressing ingredients. Serve dressing with salad or spoon dressing over individual salads.

COBB SALAD WITH BUTTERMILK RANCH DRESSING

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.

PULLED PORK SALAD WITH TOMATILLO RANCH DRESSING

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!

COBB SALAD

Steps:

• Place eggs in a saucepan and cover completely with cold water. Bring water to a boil. Cover, remove from heat, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
• Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, crumble and set aside.
• Divide shredded lettuce among individual plates.
• Evenly divide and arrange chicken, eggs, tomatoes, blue cheese, bacon, avocado and green onions in a row on top of the lettuce.
• Drizzle with your favorite dressing and enjoy.