Best Barbecue Salad Dressing Recipes

ROASTED POTATO SALAD WITH BARBECUE DRESSING

Steps:

• Heat oven to 425 degrees. On a half sheet pan, toss the potatoes and tomatoes with the olive oil, ½ teaspoon salt and ½ teaspoon pepper, and spread in an even layer.
• Roast, stirring once halfway through, until the potatoes are golden brown and crispy, and the tomatoes have burst and shriveled, about 45 minutes.
• While the potatoes are roasting, fill a small bowl with cold tap water and add the red onions to soak and mellow out.
• In a large serving bowl, stir together the barbecue sauce, mayonnaise, lemon juice, honey, mustard, paprika, onion powder and ¼ teaspoon salt until smooth. When the potatoes and tomatoes are done roasting, let them cool for 5 minutes, then transfer to the bowl with the dressing. Drain the red onions and add half to the bowl. Gently toss to combine. Taste for seasoning, adding more salt and pepper as desired. Garnish with the remaining red onions and the fresh dill, and serve.

BARBECUE SALAD DRESSING

Steps:

• Combine all ingredients in a small mixing bowl; mix well.
• Cover and chill.
• Serve over salad.

WEDGE SALAD WITH BARBECUE RANCH DRESSING

Steps:

• Wisk together the barbecue sauce, Ranch dressing, mayonnaise, lemon juice, garlic, red pepper flakes, salt, and pepper together in a bowl.
• Let chill in the refrigerator for 10 minutes before putting on the salad.
• Core the iceberg lettuce and take out any discolored leaves.
• Cut the head into 4 wedges.
• Mix together the bacon bits, chopped tomatoes, corn, and red onion in a bowl.
• Top each wedge with the bacon, tomatoes, corn, and onion mixture.
• Right before you serve the salad, top each wedge with as much of the dressing as you like.