SERVES: 2
SERVING SIZE: 2 CUPS SALAD WITH 1⁄3 CUP TOPPING AND 2 TBSP DRESSING
PREP: 4 MINUTES
COOK: 20 MINUTES
TOTAL: 30 MINUTES
SETTING: SAUTÉ
RELEASE: NONE
This keto-friendly salad has all the cheeseburger and smoky bacon flavors you love, but without the bun and all the carbs! It’s topped with a creamy, low-carb Thousand Island dressing.
2 slices uncooked bacon
1⁄3lb (150g) ground beef
1⁄4 tsp garlic powder
1⁄4 tsp fine grind sea salt
1⁄4 tsp paprika
1⁄8 tsp ground black pepper
4 cups spring mix lettuce
1⁄2 medium Roma tomato, diced
3 tbsp shredded cheddar cheese
FOR THE DRESSING
1⁄4 cup mayonnaise
1⁄2 tbsp tomato paste
1 tbsp dill pickle relish
1⁄2 tsp onion powder
1⁄4 tsp dried parsley
1 tsp Worcestershire sauce
1 Make the dressing by combining the mayonnaise, tomato paste, pickle relish, onion powder, parsley, and Worcestershire sauce in a small bowl. Mix well to combine. Cover and refrigerate.
2 Select Sauté (Normal). Once the pot becomes hot, add the bacon slices and sauté for 5–6 minutes per side, or until the bacon becomes crisp. Transfer to a plate lined with a paper towel, let drain, and then chop into bite-sized pieces. Set aside.
3 Crumble the ground beef into the pot and sauté for 6 minutes or until the beef is browned and cooked through completely.
4 Add the garlic powder, sea salt, paprika, and black pepper to the pot. Stir and then promptly press Cancel to turn off the heat.
5 Place a colander over a large glass bowl and transfer the mixture to the colander to drain. Set aside.
6 Place equal amounts of the spring mix lettuce on two plates.
7 Top each salad with equal amounts of the ground beef mixture, chopped bacon, tomato, and cheddar cheese.
8 Drizzle 2 tbsp of the dressing over top of each salad. Serve promptly.
tip To make this recipe dairy-free, substitute 3 tbsp shredded almond cheese for the cheddar cheese or just omit the cheese.
CALORIES: 409 FAT: 34g NET CARBS: 1g PROTEIN: 23g