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

1. For dressing: In a medium bowl, whisk together all ingredients until smooth. Refrigerate in an airtight container for up to 1 week.

2. eheat oven to 450.

3. For croutons: Place butter in a 13×9-inch baking pan; place pan in oven until butter is melted and pan is very hot.

4. 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.

5. 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.

6. Spray a large rimmed baking sheet with cooking spray.

7. Cut cooled cornbread into 1-inch cubes, and place in a single layer of prepared pan.

8. Bake until lightly browned and crisp, about 10 minutes.

9. For salad: On a serving platter, toss together lettuce, greens, cabbage and carrots. Top with pork and croutons; drizzle with dressing. Serve immediately.

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