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.
- Heat a large nonstick skillet over medium-high heat. Coat with cooking spray. Add ground beef, and sprinkle with steak seasoning and ⅛ teaspoon salt. Cook, stirring to crumble, about 6 to 8 minutes, or until beef is browned. Remove from heat.
- Combine oil, vinegar, honey, mustard, and ⅛ 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.
- 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