Description
This cheeseburger salad has all the fixin’s of a cheeseburger, but this time served on a bed of lettuce and drizzled with a creamy pickle dressing.
Ingredients
Scale
- 4 romaine hearts (washed and chopped)
- 2 cups grape tomatoes (cut in fourths)
- 1 red onion (chopped)
- 4 seeded buns (tops only)
- 1 package frozen meatballs (28 count)
- 1½ cups shredded cheddar cheese
For the Dressing
- Click the link above.
Instructions
- Cook the meatballs according to the package directions and keep warm until ready to use.
- To make the croutons, heat the oven to 350 degrees.
- Cut the bun tops into strips and then into cubes and place on a baking sheet.
- Bake in the oven for 15 minutes until browned. Remove from the oven and cool until ready to use.
- Combine the ingredients for the dressing together in a bowl and whisk to combine.
- Assemble the salad by placing the chopped romaine in a large salad bowl then top with the cheese, tomatoes, onions and croutons.
- Add the meatballs in last then toss with desired amount of the dressing.
- Serve immediately.
- Category: Main
- Cuisine: American