Bbq Sandwich Salad

Name: Bbq Sandwich Salad
Ingredients: QUICK-PICKLED CUCUMBERS; 1 cup water; 1 cup rice vinegar; 1/2 cup granulated sugar; 1 tablespoon kosher salt; 2 teaspoons mustard seed; 2 teaspoons coriander seed; 1 teaspoon cracked black peppercorns; 3 cups thinly sliced English cucumber (about 1 medium cucumber); SANDWICH BUN CROUTONS; 3 2.5 oz. seeded Kaiser rolls, torn into bite-sized pieces; 2 tablespoons olive oil; 1/4 teaspoon kosher salt; 1/4 teaspoon black pepper; BUTTERMILK-RANCH DRESSING; 1 cup buttermilk; 1/2 cup mayonnaise; 1/2 cup sour cream; 1 tablespoon chopped fresh parsley; 2 teaspoons chopped fresh chives; 2 teaspoons whole-grain Dijon mustard; 1 1/2 teaspoons kosher salt; 1 clove of garlic, mashed to a paste; 3/4 teaspoon black pepper; REMAINING INGREDIENTS; 1 26 oz. pkg. frozen crinkle-cut french fries; 5 ounces spring mix; 3 cups coleslaw mix; 2 cups prepared/leftover pulled/smoked pork; 1/2 cup bottled BBQ sauce

30 ingredients

5 steps

Ingredients

QUICK-PICKLED CUCUMBERS
1 cup water
1 cup rice vinegar
1/2 cup granulated sugar
1 tablespoon kosher salt
2 teaspoons mustard seed
2 teaspoons coriander seed
1 teaspoon cracked black peppercorns
3 cups thinly sliced English cucumber (about 1 medium cucumber)
SANDWICH BUN CROUTONS
3 2.5 oz. seeded Kaiser rolls, torn into bite-sized pieces
2 tablespoons olive oil
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
BUTTERMILK-RANCH DRESSING
1 cup buttermilk
1/2 cup mayonnaise
1/2 cup sour cream
1 tablespoon chopped fresh parsley
2 teaspoons chopped fresh chives
2 teaspoons whole-grain Dijon mustard
1 1/2 teaspoons kosher salt
1 clove of garlic, mashed to a paste
3/4 teaspoon black pepper
REMAINING INGREDIENTS
1 26 oz. pkg. frozen crinkle-cut french fries
5 ounces spring mix
3 cups coleslaw mix
2 cups prepared/leftover pulled/smoked pork
1/2 cup bottled BBQ sauce

Directions

1

Preheat oven to 450°F. Combine water, vinegar, sugar, salt, mustard seed, coriander seed, and peppercorns in a saucepan; bring to a boil over high heat, stirring occasionally. Remove from heat. Pour over cucumbers in a large heat-proof bowl; let sit for 10 minutes, or until cucumbers soften. Refrigerate for up to 1 month. Chill at least 4 hours before serving.
2

Toss bread pieces, oil, salt, and pepper in a large bowl. Spread in an even layer on a rimmed baking sheet and bake in preheated oven until golden and crisp, about 10 minutes, stirring halfway through. Let cool completely, about 30 minutes.
3

Combine buttermilk, mayonnaise, sour cream, parsley, chives, mustard, salt, garlic, and pepper in a small bowl. Refrigerate until ready to use.
4

Bake French fries in preheated oven on a rimmed baking sheet according to package directions. Set aside.
5

Toss lettuce and coleslaw mix in a large bowl with 6 tablespoons ranch dressing. Divide amongst 4 plates. Top with pork, croutons, french fries, and pickles. Drizzle with BBQ sauce and more ranch.