Lean ground beef (93% lean): 85g (3 oz), Mixed greens: 60g (2 cups), Tomato: 50g (1/2 medium, sliced), Red onion: 25g (1/4 cup, thinly sliced), Pickles: 30g (2 tbsp, diced), Cheddar cheese (reduced-fat): 15g (1 tbsp, shredded), Whole wheat croutons: 15g (2 tbsp), Dijon mustard: 5g (1 tsp), Greek yogurt (plain, low-fat): 15g (1 tbsp), Olive oil: 5ml (1 tsp), Apple cider vinegar: 5ml (1 tsp), Garlic powder: 1g (1/4 tsp), Salt: 1g (pinch), Black pepper: 1g (1/4 tsp)
1. In a bowl, combine 85g lean ground beef, 1g garlic powder, a pinch of salt, and 1g black pepper. Form into a patty. 2. Heat a non-stick skillet over medium-high heat and cook the patty for 3-4 minutes per side, or until cooked through. 3. In a small bowl, whisk together 15g Greek yogurt, 5g Dijon mustard, 5ml olive oil, and 5ml apple cider vinegar to make the dressing. 4. In a large bowl, combine 60g mixed greens, 50g sliced tomato, 25g sliced red onion, and 30g diced pickles. 5. Crumble the cooked beef patty over the salad. 6. Sprinkle with 15g shredded cheddar cheese and 15g whole wheat croutons. 7. Drizzle with the dressing and serve immediately.
