Barbecue chopped salad

Delight in smoky flavors and fresh crunch with a barbecue chopped salad. Savory BBQ dressing enhances the medley of grilled veggies and greens.

Ingredients:

• 1/2 head iceberg lettuce, sliced into 1/2 inch strips
• 1/2 head romaine lettuce, sliced into 1/2 inch strips
• 4 thinly sliced green onions
• 1 European cucumber, sliced
• 910g ripe tomatoes, quartered
• 1 can corn kernels, drained
• 2 cups shredded Monterey jack cheese
• 450g pulled pork
• Ranch dressing, to taste
• 2 cups ketchup
• 1 cup water
• 1/2 cup apple cider vinegar
• 5 tablespoons light brown sugar
• 5 tablespoons sugar
• 1/2 tablespoon fresh ground black pepper
• 1/2 tablespoon onion powder
• 1/2 tablespoon ground mustard
• 1 tablespoon lemon juice
• 1 tablespoon Worcestershire sauce

Instructions:

1. Place the lettuce, green onions, cucumber, tomatoes, and corn in a spacious bowl. Scatter the shredded jack cheese on top. Drizzle the Barbeque Sauce and ranch dressing over the vegetables. Add the pulled pork on top and gently mix everything together before serving.
2. Combine all the components in a large pot and stir until well blended. Bring the mixture to a boil, then lower the heat to simmer. Let it cook without a lid, stirring every 15 minutes, for 1 hour and 15 minutes.

Summary:

• Calories: 3362 kcal
• Fat: 145 g
• Protein: 184 g
• Carbs: 363 g
• Potassium: 7925 mg
• Magnesium: 519 mg