Skinny Cheeseburger Salad

Site for original Recipe before changes:

¾ cup skinny ranch dressing

Ingredients for Burger Crumble:

1 pound extra lean ground beef, I used Trader Joe’s (96/4), see shopping tip

1 cup yellow onions, diced

3 tablespoons Worcestershire sauce

½ teaspoon Lawry’s seasoning salt or salt

Fresh ground pepper, to taste

Ingredients for Salads:

24 cups romaine lettuce (each salad uses 4 cups)

¾ cup reduced-fat cheddar cheese

3 cups tomatoes, chopped


1. Prepare the Skinny Ranch and refrigerate. Can be made several days in advance. Or use a store bought light Thousand Island or Ranch dressing.

2. To make burger crumble: In a large, nonstick pan add ground beef and onions. Brown over medium-high heat, about 5 minutes. Stir often, breaking up beef, into a crumble. Once browned, pour into a colander in the sink to drain any fat.

3. Add browned beef back to pan. Stir in Worcestershire sauce, seasoning salt, and pepper. Reduce heat to low and simmer for 5 minutes. Stir often.

4. To make one salad: Line a dinner plate with 4 cups lettuce. Top lettuce with ½ cup warm burger crumble. Sprinkle with ½ cup tomatoes (drained). Drizzle 2 tablespoons Thousand Island dressing over salad. Top with 2 tablespoons cheese.

5. You don’t have to make all 6 salads at once. Pack the burger crumble in individual containers and freeze for more salads in the future.

Makes 6 main course salads. Each serving 1 salad

Nutrition Facts
Servings 6.0
calories 213
Total Fat 6 g 9 %
Saturated Fat 2 g 8 %
Monounsaturated Fat 0 g
Polyunsaturated Fat 1 g
Trans Fat 0 g
Cholesterol 53 mg 18 %
Sodium 299 mg 12 %
Potassium 563 mg 16 %
Total Carbohydrate 10 g 3 %
Dietary Fiber 3 g 13 %
Sugars 6 g
Protein 26 g 51 %
Vitamin A 187 %
Vitamin C 29 %
Calcium 14 %
Iron 19 %