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Loaded BBQ Brisket Salad with Crunchy Onion Rings and Cheddar Ranch Drizzle
Indulge in a BBQ brisket salad with crispy onion rings, cheddar ranch drizzle, and all the fixings. A hearty twist on your favorite comfort food!
Get ready to redefine your salad experience with this Loaded BBQ Brisket Salad, where indulgence meets freshness in a spectacular way. Imagine tender, smoky beef brisket nestled on a bed of crisp greens, crowned with crunchy homemade onion rings, and drizzled with a creamy cheddar ranch dressing. This isn't your typical salad; it's a flavor-packed adventure that brings the best of BBQ and comfort food into one big, beautiful bowl.
We’re combining the melt-in-your-mouth goodness of slow-cooked brisket with the satisfying crunch of golden onion rings, all atop a vibrant mix of greens, tomatoes, and corn. The cheddar ranch dressing ties it all together, offering a creamy, tangy finish that will make your taste buds sing. Perfect for those moments when you crave something hearty and fresh, this salad is a riot of textures and flavors that's worth every bite.
Recipe Overview
Prep Time
25 mins
Cook Time
2 mins
Total Time
27 mins
Servings
4
Calories
850 kcal
per serving
Cuisine
Mexican
Indulge in a BBQ brisket salad with crispy onion rings, cheddar ranch drizzle, and all the fixings. A hearty twist on your favorite comfort food!
Ingredients
- • Beef brisket: 1 pound, trimmed
- • BBQ sauce: 1 cup
- • Mixed greens (arugula, romaine, spinach): 6 cups
- • Cherry tomatoes: 1 cup, halved
- • Corn kernels: 1 cup (grilled or canned)
- • Red onion: 1 small, thinly sliced
- • Jalapeños: 2, sliced (optional for heat)
- • Cheddar cheese: 1 cup, shredded
- • Buttermilk: 1/2 cup
- • Sour cream: 1/2 cup
- • Ranch seasoning: 2 tablespoons
- • All-purpose flour: 1 cup
- • Baking powder: 1 teaspoon
- • Salt: 1/2 teaspoon
- • Egg: 1, beaten
- • Milk: 1/2 cup
- • Vegetable oil: for frying
Instructions
- 1 Preheat your oven to 300°F (150°C). Rub the brisket generously with salt and pepper, then place it in a baking dish. Cover with foil and bake for about 2 hours, or until tender. Once done, shred the brisket with forks and mix with 1 cup of BBQ sauce.
- 2 While the brisket cooks, prepare the onion rings. In a bowl, combine flour, baking powder, and salt. In another bowl, mix the beaten egg and milk. Dip onion slices into the egg mixture, then dredge in the flour mixture. Heat vegetable oil in a deep pan to 350°F (175°C) and fry the onion rings until golden and crispy. Drain on paper towels.
- 3 For the cheddar ranch dressing, whisk together buttermilk, sour cream, ranch seasoning, and shredded cheddar cheese in a bowl until smooth. Adjust seasoning to taste.
- 4 Assemble the salad by spreading mixed greens on a large platter. Top with shredded brisket, cherry tomatoes, corn, red onion, and jalapeños. Drizzle with cheddar ranch dressing.
- 5 Just before serving, add the crispy onion rings on top of the salad for a perfect crunch. Serve immediately.
Serving Suggestions
- • This salad stands as a meal on its own with its generous portion of brisket and vibrant veggies. Complement it with a side of cornbread or a simple garlic bread to soak up the delicious cheddar ranch dressing. For a beverage, consider serving with a chilled glass of craft beer or a tangy lemonade to balance the richness of the brisket and dressing.
Storage Tips
To store leftovers, keep the brisket, salad greens, and dressing in separate airtight containers in the refrigerator. The brisket can be reheated gently in a skillet over low heat or in the microwave. Avoid storing the onion rings as they lose their crispness quickly. Consume within 2 days for the best flavor and texture.
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