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Lunch

Lunch

Bacon Cheeseburger Salad

I am one of those people who craves a hamburger every now and then. It’s one of my ‘low lights’ that comes on every once in a while. I have also noticed lately that it’s about time for something new in salad-land. Since entree salads became a ‘thing’ in the 1990s, we as a nation have cycled through taco salad, Caesar salad, Cobb salad…the list goes on and on. Wondering what came next I decided to try a bacon cheeseburger in salad form. Made with lean ground beef, center-cut bacon, and a lower fat thousand island/burger sauce dressing (only 3 ingredients!), this salad is low carb, high protein, and not as high in fat as you would think. Make this for a tasty lunch, or dinner on a weeknight when you need a change of pace. Serves 4.

Ingredients:

For the salad:

  • 12 oz. torn romaine, or lettuce of your choice
  • 1 lb. lean ground beef,
  • 1 teaspoon hamburger seasoning (optional but very tasty, I like Weber)
  • 8 slices center-cut bacon, cooked and crumbled
  • 1 roma tomato, thinly sliced
  • 1 small cucumber, thinly sliced (optional)
  • 1 cup grated cheddar cheese
  • 1/3 cup diced red onion
  • Pickles, grilled onions, or any other hamburger toppings that are personal favorites

For the dressing:

  • 1/2 cup light mayonnaise
  • 1/3 cup ketchup
  • 1/4 cup sweet pickle relish
  • 1/4 cup water

Directions:

  1. In a medium skillet, brown hamburger meat over medium-high heat, and add seasoning.
  2. Assemble salad ingredients on 4 separate plates, and add a hot hamburger.
  3. Mix dressing ingredients in a small bowl, then spoon dressing ingredients over salad. Enjoy!
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Dinner/ Lunch/ Seasonal

Summer Side-Dish: Green Apple Slaw

I created this recipe to get a different kind of ‘green salad’.  This slaw is crisp, slightly tart without being too pungent, and the perfect side dish to accompany a wide variety of meals.  The cabbage has a nice crunch, the green apples and grapes give it some textural variety, and the vinaigrette utilizes the combination of lemon juice and rice vinegar for just the right level of acidity.  Serve this next to chicken, fish, or grilled meals for a pleasant change of pace.  Serves 8.

Ingredients:

For the slaw:

  • 24 oz.  shredded cabbage, either green or a mix of red and green
  • 1 large or 2 medium green apples, cored and chopped into medium pieces
  • 1 cup whole green grapes
  • 1 bunch scallions, white and green parts, trimmed and chopped into ¼ inch pieces

For the dressing:

  • Juice of 1 medium lemon (about 2 Tbsp.)
  • 2 Tbsp. rice vinegar
  • ½ cup neutral oil such as canola
  • ½ tsp. salt
  • 1 tsp. granulated sugar
  • ¼ tsp cracked black pepper

Directions:

  1. Combine all slaw ingredients in a large mixing bowl and toss to coat. 
  2. Combine all dressing ingredients in small bowl and whisk to combine. 
  3. Pour dressing over slaw and toss to combine.   Serve immediately.

Tip:  If bringing as a combination to a dinner party, etc. bring slaw ingredients in a large bowl except for green apples and white parts of scallions.  Combine these with dressing ingredients in a small Tupperware container, to keep apples from getting brown.  Toss dressing mixture with slaw mixture just before serving.  

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