BBQ Chicken Chopped Salad

BBQ Chicken Chopped Salad

Source: calraisins

INGREDIENTS
Dressing

* 1 small shallot, peeled and minced
* 1 tablespoon Dijon mustard
* 1 teaspoon granulated sugar
* 1/3 cup red wine vinegar
* Juice of 1 orange
* 1/3 cup extra virgin olive oil
* 1/2 teaspoon kosher salt
* 1 teaspoon freshly ground black pepper

Salad

* 8 cups romaine lettuce leaves, cut crosswise in 1/2-inch strips
* 3 cups diced cooked BBQ chicken
* 1 small bunch scallions, chopped
* 8 slices smoked bacon, cooked crisp and chopped
* 1 cup Roma tomatoes, diced 1/4-inch
* 1/2 cup California natural raisins, plumped in warm water for 1
minute and drained
* 1/2 cup California golden raisins, plumped in warm water for 1
minute and drained
* 1/2 cup toased peanuts, finely chopped
* 3/4 cup Monterey pepper jack cheese, diced 1/4-inch
* 1 cup roughly chopped fresh basil, loosely packed
* 1 cup San Francisco-style sour sough croutons (preferably homemade)

PROCEDURE

In a small mixing bowl, combine shallot, mustard, sugar, vinegar and
orange juice. Gradually add the oil in a thin stream, whisking
continuously. Season with salt and pepper and set aside.

In a large mixing bowl, combine all the chopped salad ingredients. Add
the dressing and toss to coat all ingredients well. Serve on chilled
plates.

Barbecued Ribs with Blueberry Sauce

I just saw this type of recipe on Food TV, I think it was on the new Dinner Impossible!

Barbecued Ribs with Blueberry Sauce

4 cups water
3 to 4 pounds country-style pork ribs
2 pints (4 cups) fresh blueberries
1 medium (1 cup) onion, thinly sliced
3 tablespoons firmly packed brown sugar
2 tablespoons balsamic or red wine vinegar
1 tablespoon finely chopped fresh gingerroot
1 teaspoon chili powder
1 teaspoon ground cumin
1/2 teaspoon coarsely ground pepper
1/4 teaspoon salt

1. Bring water to a full boil in 6-quart saucepan; add ribs.
Cook over medium-high heat until ribs are fork tender (20 to 25
minutes).
2. Meanwhile, heat gas grill on medium or charcoal grill until
coals are ash white. Place all remaining ingredients in 2-quart
saucepan. Cook over medium heat, stirring occasionally, until flavors
are blended (12 to 15 minutes).
3. Place ribs on grill; baste with blueberry sauce. Grill,
basting and turning occasionally, until ribs are fork tender (20 to
25 minutes).
4. Cook remaining blueberry sauce over low heat, stirring
occasionally, until heated through. Serve sauce over ribs.

Makes 6 servings.