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