Cheeseburger Salad

Makes 4 servings


  • 1 lb. ground beef*
  • 2 teaspoons salt-free steak grilling blend seasoning
  • ¼ teaspoon salt, divided
  • 3 tablespoons olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon honey
  • 1½ teaspoons Dijon mustard
  • 1 (9- or 10-oz.) package romaine salad                                                                       
  •      (or other salad blend)
  • 1 sweet onion, chopped
  • 1 large tomato, chopped
  • ½ cup shredded reduced-fat Cheddar cheese
  • Dill pickle chips (optional)


Note: Use lean ground beef for less saturated fat. This heart-healthy vinaigrette mimics the tang of mustard on a burger. For a richer alternative, use your favorite Thousand Island or Ranch dressing instead. For added crunch, crumble a few corn chips over each salad.



  1. Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add ground beef, and sprinkle with steak seasoning and teaspoon salt. Cook, stirring to crumble, about 6 to 8 minutes, or until beef is browned. Remove from heat.
  2. Combine oil, vinegar, honey, mustard, and teaspoon salt in a jar with a tight-fitting lid. Cover and shake well to combine. Toss salad mix with dressing in a large bowl.
  3. Layer salad, onion, tomato, beef, and cheese evenly on each of 4 dinner plates. Garnish plates with dill pickle chips, if desired.


*Recipe prepared by registered dietitians from St. Vincent’s Health System.


Nutrition [Per Serving]: 

400 calories; 25 g total fat; 8 g saturated fat; 28 g protein;

13 g carbohydrate; 1 g fiber; 400 mg sodium