carols_stuff | Sep. 16th, 2009

Sep. 16th, 2009

Hearty Cheeseburger Salad

Ingredients
1 pound ground beef
1/2 of a 2-ounce box (1 envelope) onion soup mix (1/4 cup)
3/4 cup water
6 cups shredded leaf or iceberg lettuce
1 cup cherry tomatoes, halved or quartered
1 medium green, red, or yellow sweet pepper, cut into bite-size strips
1/2 small red onion, thinly sliced and separated into rings
1-1/2 cups shredded sharp cheddar, Swiss, American, or Colby cheese (6
Ounces)
French Pickle Dressing (see recipe below)
Crumbled crisp-cooked bacon (optional)

Directions
1. In a large skillet, cook ground beef until brown. Drain off fat.
Sprinkle dry onion soup mix over meat; stir in water. Bring to boiling;
Reduce heat to medium and cook, uncovered, about 4 minutes or until no
Water remains.

2. Meanwhile, in a very large bowl, combine lettuce, tomatoes, sweet
Pepper, and red onion. To serve, divide lettuce mixture among 6 salad
Plates. Top each serving with some of the warm meat mixture. Sprinkle
With cheese. Serve with French Pickle Dressing. Sprinkle with
Crisp-cooked bacon, if you like. Makes 6 main-dish servings.

French Pickle Dressing: In a small bowl, stir together 1 cup bottled
Creamy French salad dressing and 1/3 cup mustard-style hot dog relish,
Sweet pickle relish, or dill pickle relish. Cover; chill in refrigerator
For at least 30 minutes. Makes 1-1/3 cups.

nverland

ROASTED TOMATO POTATO SALAD
Makes 16 servings

1 pint grape or cherry tomatoes
2 pounds new potatoes, unpeeled
6 green onions (white and green portions), chopped
3 cloves garlic, minced
3 tablespoons olive oil
1/3 cup fresh-squeezed lemon juice
1 teaspoon ground cumin
1/2 teaspoon ground coriander
1 1/2 cups chopped Italian (flat-leaf) parsley

Preheat oven to 400 degrees. Arrange tomatoes on a jelly roll pan and spray with nonstick cooking spray. Bake 15 to 20 minutes or until tomatoes have burst and are roasted; set aside.

Cook potatoes in a large pan of boiling water 15 to 20 minutes or until just tender. Cool and cut each into about eight bite-size pieces.

Place potatoes and onions in a large bowl. Whisk together garlic, olive oil, lemon juice, cumin and coriander; pour over potatoes and toss to coat.

Sprinkle with parsley and add roasted tomatoes. Stir gently. Serve at room temperature.