This is not a chick salad. Although if you love salads, you’ll go crazy over this one. If you’re not a salad person, this one in particular may just convert you. Typically people throw a few things together like your standard tomatoes and croutons over iceberg lettuce with some store bought dressing and call it a salad. No. Just NO! You deserve better than that and so does your health. So leave it to me to create something where we can compromise a little splurge and some good health all in one. Besides, Spring time is right around the corner. Perfect for a recipe like this!
I must say really good smokey ‘n sweet BBQ pork ribs remind me of my childhood when my Dad would make them in the Summer time. Nowadays these aren’t really something I eat much of at all if ever but I recently had a craving for them and got a full rack. It only took half the rack to satisfy my itch. With another half rack left, like any other leftover meat I have hanging around in the fridge, I turn into a big chopped salad. Thus this BBQ Rib Super Green Salad. It’s literally sweet, salty, smokey, bitter, tart, savory and satisfies every taste bud on your tongue.
1/2 rack bbq pork ribs, de-boned & finely chopped
3 large kale leaves, de-stemed & chopped
2 big bunches baby arugula, chopped
2 big bunches watercress, chopped
1 golden delicious apple, finely chopped
1 large carrot, grated
4 green onions, chopped
12 cherry tomatoes, quartered
2 large spicy Italian sweet peppers, finely chopped
1/4 – 1/3 cup crumbled feta cheese
1/8 cup dried cranberries, chopped
1 small lemon, juiced
1 tablespoon extra virgin olive oil
1/2 teaspoon sea salt
1/4 teaspoon fresh ground pepper
Toss everything together in a large bowl and serve.