Low Carb Cheeseburger Salad

Low Carb Cheeseburger Salad

You know if you’ve followed me for a while that I don’t follow any special diet or any specific way of eating. I pretty much just eat regular ole food but in moderate proportions. I’ve yo-yo dieted for more years of my life than I care to count. It all works for a while (in terms of weight loss) but I always go back to where I was. And at this stage in my life, I don’t need to be on a special diet for health reasons. As much as I would love to lose about 30 pounds, it is just too hard for me to maintain it for more than a couple of years at a time. I feel like I’m just coming to an age of acceptance. Ha! This is how I was made and I just want to be healthy and not stress about my size.

Special diet needs

However, I certainly understand that some folks must follow very specific diets for health reasons like diabetes. So, what I am trying to do is categorize certain recipes on here, like this Low Carb Cheeseburger Salad, as best as I know how. Disclosure: I’m not an expert on any specific diet regimen at all.

There are so many out there (diabetic, kidney disease, heart disease, Celiac disease, etc.) Then you have specialty diets like Paleo, vegetarian, vegan, low carb, low sugar, Weight Watchers, keto, etc. But if I know for sure that a certain recipe will fall under a certain category (like low carb) then I will do my best to put it in that diet category. I do try to provide nutrition facts for each recipe but I always encourage those who rely on those nutrition facts for health reasons to use their own common sense and to use their own trusted apps or nutrition calculators to figure out exact numbers. 

Ingredients:
for the dressing:
1 cup mayonnaise
2 tbsp diced dill pickles
2 tsp mustard
1 tsp white vinegar
1/2 tsp smoked paprika
1 1/2 tbsp sugar (or Stevia)

for the salad:
1 lb ground beef
salt & pepper, to taste
1 head romaine lettuce, roughly chopped
1 cup diced tomatoes
1 1/2 cups shredded cheddar cheese
1/2 cup diced dill pickles

Directions:

In a blender or a food processor, blend all the dressing ingredients until smooth. If the dressing is too thick for your tastes, just thin it out by adding a little milk. Pop the dressing into a lidded container (like a mason jar) and stick it into the fridge until you’re ready to serve.

Brown and crumble ground beef in a skillet over medium-high heat. Season beed with salt and pepper. Drain excess grease.

Combine all the remaining salad ingredients in a large bowl. Add the ground beef. Drizzle with prepared dressing. Stir and serve! Cook’s notes: You can serve up the salad separate from the dressing so everyone can add the amount of dressing they would like to their own salads.

Enjoy!

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