W/W BIG MAC SALAD
1 lb extra-lean ground beef (96/4)
6 cups iceberg lettuce, chopped
½ cup red onion, diced
1 pint cherry tomatoes, cut in fours
⅓ cup dill pickles, diced
¾ cup reduced-fat shredded cheddar cheese
DRESSING:
⅓ cup light mayonnaise
2 tablespoon sour cream
1 tablespoon relish
1 tablespoon Dijon mustard
1 teaspoon vinegar
½ teaspoon garlic salt
½ teaspoon onion powder
¼ teaspoon paprika
¼ teaspoon each salt & pepper
TO MAKE BIG MAC SALAD (STEP BY STEP):
In a bowl mix, all of the dressing ingredients together. Stir well then store it in the fridge until ready to use.
Cook the ground beef in a frying pan over medium heat. Drain off any fat remaining and set aside.
Thoroughly wash and chop the lettuce. Add the lettuce to a large bowl and stir in the onions, pickles, and tomatoes. Fold in the cooled lean ground beef.
Pour the dressing over the salad mixture and stir well. Let it chill in the fridge until you are ready to serve.
Makes 12 (1 cup) servings. Nutrition info for 1 serving: Calories 105, Fat 6 g, Saturated fat 2.25 g, Carbs 4 g, Fiber .67 g, Sugars 1.3 g, Sodium 335 mg, Protein 11 g.