2.5T McCormick’s BBQ Seasoning
2-3T White Vinegar
Pork Chops (I used 2 avg. size Bone-In chops)*
SARGENTO’s Chipotle BBQ Cheese Snacks
1/2 can Reduced Sodium PINTO Beans, drained/slight rinse
1 can Fire Roasted Tomatoes, drained
4 Mushrooms, chopped
Sweet Mini Bell Peppers
Carrot Slivers (We skipped)
Corn (We skipped)
Seasoned Texas Toast Croutons
1c Chipotle PEACH Pineapple Salsa
1c Ken’s Buttermilk Ranch Dressing
1tsp tTt’s xXx Seasoning (Red Pepper Flakes may work)
Marinade Pork Chops for about 3-4 hours. Blend Dressing Ingredients. Set in fridge til use. We grilled our Pork Chops. Then, Removed bones and fat. Cut into desired strip sizes.
Add all to Salad Bowl, to desired amounts. (*See Notes). Toss. Serve with Dressing and Croutons.
*Notes: Chicken may work, too. Or meat of desire. I keep Eggs Separate, so it doesn’t spoil as fast.