Categories: Salad
Ingredients
- Dressing:
- 16 oz. sour cream
- 1 cup barbecue sauce
- 1/2 cup whole buttermilk
- 2 tbsp chopped fresh dill
- 2 tbsp chopped fresh chives
- 1 tbsp hot pepper sauce
- 1 tsp salt
- 1 tsp garlic powder
- 1 tsp onion powder
- Croutons:
- 1/4 cup unsalted butter
- 2 cups self-rising buttermilk cornmeal mix
- 2 cups whole buttermilk
- 1/4 cup unsalted butter, melted
- 1 large egg
- 1 lb. hickory-smoked bacon, cooked and crumbled
- 1 1/2 cups shredded sharp Cheddar
- Salad:
- 1 large head red leaf lettuce, chopped
- 16 oz. bag chopped mustard greens
- 1/2 head red cabbage, thinly sliced
- 2 cups matchstick carrots
- 2 lbs. shredded barbecue pork, heated
Directions
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For dressing: In a medium bowl, whisk together all ingredients until smooth. Refrigerate in an airtight container for up to 1 week.
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eheat oven to 450.
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For croutons: Place butter in a 13×9-inch baking pan; place pan in oven until butter is melted and pan is very hot.
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In a large bowl, whisk together cornmeal mix, buttermilk, melted butter and egg until smooth. Stir in bacon and cheese. Carefully spread batter into hot pan.
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Bake until golden brown, about 20 minutes. Let cool in pan for 10 minutes. Remove from pan, and let cool enough to handle. Leave oven on.
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Spray a large rimmed baking sheet with cooking spray.
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Cut cooled cornbread into 1-inch cubes, and place in a single layer of prepared pan.
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Bake until lightly browned and crisp, about 10 minutes.
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For salad: On a serving platter, toss together lettuce, greens, cabbage and carrots. Top with pork and croutons; drizzle with dressing. Serve immediately.