BBQ ribs and stone fruit salad with charred peppers and sweet lemon-basil dressing | Sunbasket

Name: BBQ ribs and stone fruit salad with charred peppers and sweet lemon-basil dressing | Sunbasket
Ingredients: Cooked baby back ribs (about 1½ pounds); Smoky barbecue sauce; 1 organic nectarine or other stone fruit; 6 ounces organic shishito or other mini peppers; 1 head organic butter or other lettuce; 3 organic scallions; Sunbasket sweet lemon-basil dressing (sour cream - mayo - canola oil - champagne vinegar - sugar - basil - lemon juice - olive oil - lemon zest - kosher salt - garlic); 3 tablespoons dry-roasted almonds

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We’ve paired BBQ-glazed baby back ribs with a stone fruit salad featuring nectarines, shishito peppers, and a bright lemon-basil dressing

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Ingredients

Cooked baby back ribs (about 1½ pounds)
Smoky barbecue sauce
1 organic nectarine or other stone fruit
6 ounces organic shishito or other mini peppers
1 head organic butter or other lettuce
3 organic scallions
Sunbasket sweet lemon-basil dressing (sour cream - mayo - canola oil - champagne vinegar - sugar - basil - lemon juice - olive oil - lemon zest - kosher salt - garlic)
3 tablespoons dry-roasted almonds