This meal is inspired by a recipe I got from my Deals to Meals subscription. This subscription has been a valuable resource for me. I have made my own adaptions because of my psychotic need to make everything fresh and nutritious. Make your own adaptions as needed. This is what I classify as a "restaurant salad." This kind of salad I can serve for dinner, and my husband (Mr. Meat and Potatoes) likes it.
Ranch Dressing (from scratch)
1/2 c buttermilk
1/2 mayo
1 Tbs white wine vinegar
1/2 tsp celery salt
1/4 tsp black pepper
1/4 tsp oregano
1/4 tsp chives
1/4 tsp parsley
1/4 tsp marjoram
1/4 tsp savory
1/4 tsp sugar
1/4 tsp onion powder
1/8 tsp garlic powder
Mix and chill. I make enough to last me through the whole week.
BBQ Sauce (from scratch)
3 cups ketchup
1 cup apple cider vinegar
1 cup Worchestershire sauce
1 cup Agave, Honey, or Brown Sugar
1 Tbs Mustard
Bring to a boil. Reduce heat to low and simmer for about 15 minutes stirring occasionally.
This is a lot of BBQ sauce. It will last in the fridge for a few weeks so plan another meal with BBQ sauce or half the recipe.
Assemble any of the following on a plate:
Romaine Lettuce chopped
Radishes
Carrots
Tomatoes
Green Onions
Black beans
Corn
Red Pepper
Add:
Chopped Chicken (cooked- the amount is up to you, I usually make 2 breasts for 4 people)
Cheddar Cheese
Tortilla Strips ( I like Nana's tortilla strips found near the deli)
Drizzle:
Ranch Dressing
BBQ Sauce
Enjoy!
