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

30

Minutes

4

Servings

8

Ingredients

Cook Mode

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

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.

Nutrition Tip

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

Filed Under:

Mexican Salads Well-Balanced Meals

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