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Barbecue Bacon Ranch Chopped Salad

Fresh chopped salad full of romaine lettuce, kale, red cabbage, tender julienned broccoli stalks, carrots, and herbs, tossed with barbecue ranch dressing and crispy bacon, and topped with crunchy tortilla strips or chips. Bonus: Undressed salad keeps for up to a week in the refrigerator.
Author Rebecca Lindamood


  • 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 *See Notes, peeled of the tough outer skin, then julienned*
  • 1 large or 2 small carrots *See Notes, peeled and julienned*
  • 1/2 cup coarsely chopped fresh cilantro or parsley
  • 1/2 cup chopped fully cooked and crispy bacon
  • 1/4 cup barbecue sauce homemade or purchased
  • 1/4 cup Ranch dressing homemade or purchased
  • 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. If you plan on storing all or part of the salad, transfer the part you don't plan to eat immediately into a zipper top storage bag and keep in the refrigerator for up to a week.

To Dress and Serve the Whole Salad:

  • Stir together the barbecue sauce and ranch dressing with a fork in a bowl or measuring cup. Pour about half of the dressing over the salad along with the chopped crispy bacon and toss until everything is evenly coated. If it is dressed to your liking, top with crispy tortilla strips or chips and serve. If you'd like it more dressed, toss in remaining dressing or serve with remaining dressing on the side.


*To julienne any vegetable simply means to cut it into thin slices, then stack those slices and cut thin strips from the slices. The resulting pieces should be about the thickness and length of a wooden matchstick.