Brisket Salad with BBQ Vinaigrette

Tips & Tricks:

• 🔪 These salads can be made ahead in individual meal prep containers and stored in the refrigerator for up to 3 days. Just don’t add dressing until right before serving.
• 🥩 This recipe uses the leftover beef brisket from the BBQ Brisket dinner. If you aren't making that dinner make extra Salsa Chicken to add to this salad instead.
• 🥄 Dressing ingredients are not included in the shopping list! Be sure to add them if you choose to make a dressing rather than buying pre-made.
• 🥗 All salad ingredients are optional! Switch things up, add more of your favorite toppings, or ax any of these toppings you don’t like.

Ingredients:

• 1 large head of romaine lettuce (or 2-3 small)
• 1 (15 oz) can of corn
• 1 pint of cherry tomatoes
• 2 medium carrots
• 1/2 a small red onion
• 3/4 cup cheddar cheese (shredded, or other favorite cheese)
• Store bought dressing of choice or DIY

[DIY BBQ Vinaigrette]

Directions:

1. Veg and Meat Prep
1. Chop lettuce.
2. Halve tomatoes.
3. Thinly slice red onion into half or quarter moons.
4. Drain and rinse corn.
5. Slice carrots into thin rounds or half rounds.
6. Shred cheese if you purchased a block.
7. Slice leftover BBQ brisket into bite size pieces.
2. Serve
1. Place chopped lettuce in meal prep containers if making ahead.
2. Top with the veg, cheese, and meat from step 1.
3. Just before eating, toss with your favorite dressing or optional BBQ Vinaigrette.