BBQ Salad

Ingredients

• 1/3 cupvegetable oil
• 1/4 cupapple cider vinegar
• 3 Tbsp.ketchup
• 1 Tbsp.brown sugar
• 1 tsp.Worcestershire sauce
• 1/2 tsp.smoked paprika
• 1/4 tsp.ground black pepper
• 1/4 tsp.liquid smoke (optional)
• 3 cupscubed cornbread (1-inch cubes)
• 1/4 cupmelted butter
• 2 Tbsp.mayonnaise
• 2 Tbsp.apple cider vinegar
• 2 cupsshredded red cabbage
• 1 cupmatchstick carrots
• 1/2 tsp.ground black pepper
• 1 5-oz. containerspring mix lettuce
• 1 lb.pulled pork
• 1/2 cupdill pickle slices
• 1/2 cupfried onions (such as French's)

Directions

1. 1

   Preheat the oven to 350°.

2. 2

   For the dressing: Combine the oil, vinegar, ketchup, brown sugar, Worcestershire sauce, smoked paprika, pepper, and liquid smoke in a small jar. Shake vigorously, and set aside.

3. 3

   For the salad: Gently toss the cubed cornbread in a medium bowl with the melted butter to coat. Arrange the cornbread in an even layer on a rimmed baking sheet, and bake until toasted, about 15 minutes. Let cool slightly.

4. 4

   Whisk together the mayonnaise, apple cider vinegar, and pepper in a medium bowl until smooth. Add the cabbage and carrots; toss to coat.

5. 5

   Arrange the spring mix on a serving platter. Sprinkle the cabbage mixture over the lettuce, and toss to combine. Separate the pork into chunks and scatter it evenly over the salad. Drizzle with dressing, and top with the croutons, pickles, and fried onions.