⅛CupMayonnaise(or Plain Greek Yogurt or Sour Cream)
⅛CupWater
Instructions
Croutons
Note: you can easily use an equal amount of store bought croutons for this. To turn bread into "croutons" for this salad simply cut the bread into 2 inch chunks and spread into an even layer on a baking sheet lined with tinfoil or a silicone mat. Melt the butter and mix in the minced garlic and parsley. Drizzle this over the bread on the baking sheet and then use a utensil to move the bread around so that it is coated.
Broil in the oven until golden brown. These will be much softer than croutons from the store but will taste similar!
Dressing
Mix the water, barbeque sauce and mayonnaise together. Set aside. (You can stir it in a bowl, use an immersion blender or shake it in a squeeze bottle - any method works 😀)
Salad
Wash and Chop the vegetables. I find the more thinly sliced the ingredients are, the better the salad is as each bite is more likely to contain a little bit of everything. Dice the pickles, shred the cheese, thinly slice the red onion, thinly slice the bell pepper, and shred or spiralize the carrot.
Place the spinach in a bowl and add the other prepared toppings.
Reheat the pulled pork. Normally I reheat pulled pork on the stove top and mix sauce with it, but for this I find reheating it in the microwave works best as it doesn't get too dried out and it doesn't need sauce added as it will have the dressing added later.
Mix the Vegetables, other toppings, dressing, pulled pork, croutons/toasted bread together. Serve Immediately.