YOUR SOLIN GENERATED RECIPE
Lean Ground Beef Salad with Creamy Tangy Dressing and Fresh Pickles
Enjoy a hearty yet light salad featuring lean ground beef served on a bed of fresh mixed greens, cherry tomatoes, crisp cucumber, and zesty pickles. This salad is elevated with a creamy Greek yogurt dressing that ties all the flavors together for a refreshing meal suitable for any time of day.
INGREDIENTS
5 oz Lean Ground Beef
2 cups Mixed Salad Greens
0.5 cup Cherry Tomatoes
0.5 cup Cucumber slices
2 Fresh Pickles
1/4 cup Low-Fat Greek Yogurt
1 tsp Olive Oil
1 tsp Dijon Mustard
1 tsp Lemon Juice
Salt and Pepper to taste
PREPARATION
In a non-stick skillet over medium heat, crumble and cook the lean ground beef until no longer pink. Season with a pinch of salt and pepper during cooking.
While the beef cooks, rinse the mixed salad greens, halve the cherry tomatoes, slice the cucumber, and cut the pickles into manageable pieces.
In a small bowl, whisk together the low-fat Greek yogurt, olive oil, Dijon mustard, lemon juice, and a pinch of salt and pepper to create the creamy tangy dressing.
Assemble the salad by placing the mixed greens on a plate, then topping with the tomatoes, cucumber slices, and pickles.
Once the beef is cooked and drained of excess fat, place it on top of the salad.
Drizzle the creamy tangy dressing over the salad and gently toss to combine all the flavors.
Serve immediately and enjoy your balanced meal.