NUTRITION

SERVINGS

INGREDIENTS

4 oz Lean Ground Beef (90% lean)

1 slice Low-Fat Cheddar Cheese

2 cups Mixed Salad Greens

1/2 cup Cherry Tomatoes (halved)

1/2 cup Cucumber (sliced)

1/8 cup Red Onion (sliced)

2 pieces Pickles

2 tbsp Nonfat Greek Yogurt

1 tsp Dijon Mustard

1/2 cup Zucchini slices

1 tsp Lemon Juice

PREPARATION

• 1

  In a skillet over medium heat, cook the lean ground beef until browned and fully cooked, breaking it up into small crumbles. Drain any excess fat and season with salt and pepper to taste.

• 2

  While the beef is cooking, prepare the crunchy base by rinsing the mixed salad greens, halving the cherry tomatoes, slicing the cucumber and red onion, and cutting the pickles into bite-sized pieces.

• 3

  For the crispy veggies, lightly sauté the zucchini slices in a non-stick pan with minimal spray oil until they just begin to turn golden and crispy. Season lightly with salt.

• 4

  In a small bowl, mix the nonfat Greek yogurt, Dijon mustard, and lemon juice to create the creamy special sauce. Adjust seasoning with salt and pepper if needed.

• 5

  Assemble the salad by placing the mixed greens in a bowl, then topping with the cooked ground beef, crispy zucchini, tomatoes, cucumber, red onion, and pickles.

• 6

  Tear the cheddar cheese slice into small pieces and sprinkle on top, then drizzle the creamy special sauce evenly over the salad.

• 7

  Toss gently to combine all the flavors and serve immediately.