Burger on a Salad Four Ways

Name: Burger on a Salad Four Ways
Total time: 30 min
Yield: 4
Cuisine: Mexican
Ingredients: Ground Beef; cucumber; lettuce; Roma tomatoes; red onion; Greek dressing; feta cheese; Kalamata olives

Try a nutritious twist on an American favorite! This recipe offers four variations to a tasty burger salad. A cooked Ground Beef patty on top of greens with toppings. How easy is that?

Cook Time: 30 Minutes

Servings: 4

Ingredients: 8

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Ingredients

Greek Variation:

4 cooked (leftover) Ground Beef burgers 3 ounces each
2 cups chopped unpeeled English cucumber
2 cups chopped Romaine lettuce
2 cups chopped tomatoes
1/2 cup diced red onion
1/2 cup reduced-fat Greek dressing, divided
1/4 cup crumbled feta cheese
2 tablespoons finely chopped Kalamata olives

Preparation

Step 1

Place Burgers on microwave-safe plate. Cover; microwave on HIGH 1-1/2 to 2 minutes until instant-read thermometer inserted horizontally into center registers 165°F. Let stand 1 minute.
Step 2

Combine cucumber, lettuce, tomatoes and onion in large bowl. Toss with 1/4 cup dressing.
Step 3

Divide lettuce mixture evenly onto four plates. Top with burgers. Drizzle evenly with remaining 1/4 cup dressing or serve on the side, as desired. Garnish with cheese and olives.

American Variation:
Prepare recipe as directed above, substituting 1 cup chopped avocado for cucumber, reduced-fat Thousand Island dressing for Greek dressing, reduced-fat shredded Cheddar cheese for feta and chopped dill pickles for olives.

Asian Variation:
Prepare recipe as directed above, substituting thinly sliced Napa cabbage for lettuce, 1 cup diced red bell pepper and 1 cup sugar snap peas for tomatoes, reduced-fat Asian dressing for Greek dressing, chow mein noodles for feta and chopped dry roasted peanuts for olives.

Mexican Variation:
Prepare recipe as directed above, substituting 1/2 cup corn kernels and 1/2 cup chopped mango for cucumber, salsa or reduced-fat Mexican dressing for Greek dressing, shredded reduced-fat pepper Jack cheese for feta and chopped cilantro or green onion for olives.

Nutrition Information

305 Calories

0 %*

5g SAT FAT

0 %DV**

29g PROTEIN

0 %DV

3.5 mg IRON

0 %DV

6.6 mg ZINC

0 %DV

* Based on a 2,000 calorie diet

** Percent Daily Values are based on a 2,000-calorie diet

Nutrition information per serving, Greek Variation: 305 Calories; 135 Calories from fat; 15g Total Fat (5 g Saturated Fat; 4 g Monounsaturated Fat;) 84 mg Cholesterol; 484 mg Sodium; 14 g Total Carbohydrate; 2.3 g Dietary Fiber; 29 g Protein; 3.5 mg Iron; 7.4 mg NE Niacin; 0.5 mg Vitamin B₆; 2.4 mcg Vitamin B₁₂; 6.6 mg Zinc; 19.8 mcg Selenium.

This recipe is an excellent source of Protein, Niacin, Vitamin B6, Vitamin B12, Zinc, and Selenium; and a good source of Iron.

Wash hands with soap and water before cooking and always after touching raw meat.
Separate raw meat from other foods.
Wash all cutting boards, utensils, and dishes after touching raw meat.
Do not reuse marinades used on raw foods.
Wash all produce prior to use.
Cook steaks and roasts until temperature reaches 145°F for medium rare, as measured by a meat thermometer, allowing to rest for three minutes.
Cook Ground Beef to 160°F as measured by a meat thermometer.
Refrigerate leftovers promptly.