Ingredients
Scale
For the Smoky Chipotle BBQ Ranch Dressing
- 6 Tablespoons plain nonfat Greek yogurt
- 6 Tablespoons low fat or skim milk
- 1/4 cup light mayonnaise
- 1/4 – 1/2 teaspoon Italian seasoning
- 1/2 teaspoon salt
- 1/2 teaspoon granulated garlic
- 1/2 teaspoon onion powder
- 1 small sprig of fresh dill, snipped (or 1/4 teaspoon dried dill)
- 1/2 – 1 teaspoon chipotle powder (to taste)
- 1 teaspoon smoked paprika
- 1/4 teaspoon liquid smoke
- 1 – 2 teaspoons real maple syrup
- 2 – 3 Tablespoons barbecue sauce
For each salad:
- About 1/3 cup leftover BBQ pulled pork (use more or less, to your liking)
- Green leaf lettuce or romaine
- A few fresh mint leaves, chopped
- 1 ripe peach, peeled, pitted and sliced
- 1 green onion, chopped
- about 2 Tablespoons toasted pecans
- For garnish: fresh, edible flowers & mint leaves
Instructions
- Prepare the dressing by whisking all the dressing ingredients together in a small mixing bowl and set aside.
- Warm the pulled pork on the stove or microwave. While the pork is warming, cover your plate well with lettuce and prep the rest of the ingredients. Sprinkle the lettuce with the chopped mint.
- Put a mound of pork in the middle of the salad. Arrange peach slices around it, sprinkle with green onion and pecans and garnish as desired.
- Drizzle with the dressing and enjoy!
Notes
RECIPE SOURCE: http://www.sumptuousspoonfuls.com/
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