Here's another oldie but goodie that I decided to blow the dust off and give a fresh update to. Cheeseburger salad was introduced to me some years ago, and while it was an instant family hit I could probably count on my hand how many times we ended up making it.
I'm not naming names here... but it may have something to do with the two men that my mom and I lived with at the time. The ones of relation. The two big ol' carnivores that could survive on meat and potatoes alone.
I really think salad is a four letter word to my brother. He's one of those fellas' that can eat anything he wants and not gain an ounce. Erf! Anytime the word 'salad' is involved there is usually an immediate eye-roll and heavy sigh to follow.
Originally the Cheeseburger Salad that we made involved looots of ketchup and buns, but... I'm trying to avoid the need for a bun here. So, I just threw the sesame seeds on top and called it a day.
I also subbed the ketchup with tomato paste and water, since there's less sugar there, and used pickles made with sea salt. I've tried low sodium pickles, and I'm just not a fan.
This salad is exactly what the name states. It's an amazing traditional american cheeseburger; bunless.
Some things in this world are just better off naked.
I proise that you won't even miss the bun!
TheSkinnyFork.com This Cheeseburger Salad will satisfy that cheeseburger craving in a better-for-you way; piled high with fresh veggies and even the typical burger condiments! Prep Time: 10 Minutes • Cook Time: 10 Minutes
Servings: 4 • Serving Size: 1 Prepared Salad • Calories: 401 • Fat: 18 g • Saturated Fat: 9 g • Carb: 27 g • Fiber: 6 g • Protein: 36 g • Sugar: 18 g • Sodium: 910 mg
• 1 Lb. Extra Lean Ground Beef
• 1/2 Medium Red Onion, Chopped
• 1 Garlic Clove, Minced
• 6 Oz. Tomato Paste
• 1/4 C. Water
• 1 Tbsp. Yellow Mustard
• 1/2 C. Dill Relish or Chopped Pickles
• 8 C. Romaine Lettuce, Chopped
• 16 Cherry/Grape Tomatoes, Halved
• 8 Tbsp. Shredded Reduced Fat Cheddar Cheese
• 4 Tsp. Sesame Seeds
• Salt & Pepper to Taste
Directions:
Brown the 1 Lb. ground beef, 1/2 medium chopped red onion, and 1 minced garlic clove in a large skillet until the beef cooked through and the veggies are tender.
Stir in the 6 oz. tomato paste, 1/4 C. water, 1 Tbsp. mustard and 1/2 C. pickles to the meat mixture and remove from the heat; set aside.
Place about 2 C. of the lettuce in each bowl or plate.
Divide the meat mixture evenly among the salads and top each with 4 halved cherry tomatoes and about 2 tbsp. the shredded cheese.
Sprinkle on 1 tsp. sesame seeds.
I gave mine another drizzle of mustard and some ketchup because... it's fun and colorful., but entirely un-needed.
Step-by-Step Photos:
Nutritional Claims: High Fiber, Gluten Free, Wheat Free, Egg Free, Peanut Free, Tree Nut Free, Soy Free, Fish Free, Shellfish Free, Pork Free, Crustacean Free, Celery Free, Lupine Free, Mollusk Free, Alcohol Free, No Oil Added, No Sugar Added
