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Caribbean Jerk BBQ Ranch Chopped Salad

4 cups chopped romaine lettuce
2 cups chopped kale
1 cup chopped purple cabbage
1 cup chopped iceberg lettuce or savoy cabbage
3 broccoli stalks, peeled of the tough outer skin, then julienned* (*See Notes)
1 large or 2 small carrots, peeled and julienned* (*See Notes)
1/2 cup coarsely chopped fresh cilantro or parsley
1/2 cup chopped, fully cooked and crispy bacon
1/4 cup Caribbean Jerk BBQ sauce and Intensi-FIRE to taste
1/4 cup Ranch dressing

Optional:
Crispy tortilla strips or chips for garnish

In a large mixing bowl, toss together the romaine lettuce, kale, purple cabbage, iceberg lettuce or savoy cabbage, julienned broccoli stalks and carrots, and cilantro or parsley. Combine Caribbean Jerk BBQ sauce and Intensi-FIRE mixture with ranch dressing. Top or toss in dressing.

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