Description
A fun twist on a classic! All the cheeseburger fixings tossed in a fresh salad with a creamy pickle dressing.
Ingredients
Units
For the Salad
- 4 romaine hearts (907 g)
- 2 cups (473 ml) grape tomatoes
- 1 red onion
- 4 seeded buns
- 1 package (28 count) frozen meatballs
- 1 1/2 cups (355 ml) shredded cheddar cheese
For the Croutons
- 1 tablespoon olive oil
- 1/2 teaspoon garlic powder
- 1/2 teaspoon kosher salt
For the Creamy Pickle Dressing
- 1 cup mayonnaise
- 1/4 cup milk
- 1/4 cup sweet pickle relish
- 3 tablespoons pickle juice
- 1 tablespoon dijon mustard
- 1 teaspoon garlic powder
- 1/2 teaspoon kosher salt
- 1/2 teaspoon fresh black pepper
Instructions
- Cook the meatballs according to package directions and keep warm.
- For the croutons: Preheat oven to 350°F (177°C).
- Cut the bun tops into strips, then into cubes, and place on a baking sheet.
- Bake for 15 minutes, or until browned. Remove from oven and cool.
- Combine dressing ingredients in a bowl and whisk to combine.
- Assemble the salad: Place chopped romaine in a large bowl. Top with cheese, tomatoes, onions, and croutons.
- Add meatballs. Toss with desired amount of dressing.
- Serve immediately.
Notes
- For a richer flavor, use high-quality, freshly ground beef to make your own meatballs instead of frozen.
- To make this a complete meal, add grilled chicken or steak for extra protein.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days; the croutons may soften.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Main Course
- Method: No-Cook
- Cuisine: American
Nutrition
- Serving Size: 1 large salad
- Calories: 500
- Sugar: 5
- Sodium: 800
- Fat: 25
- Saturated Fat: 10
- Unsaturated Fat: 10
- Carbohydrates: 40
- Fiber: 5
- Protein: 30
- Cholesterol: 80