Prep time: 20 minutes • Cook time: 10 minutes

INGREDIENTS:

Vinaigrette:
1 Tablespoon each: grated PARMESAN CHEESE, EXTRAVIRGIN OLIVE OIL & RED WINE VINEGAR, chopped GARLIC, chopped fresh BASIL & WATER
1 pound greatO 90/10 GROUND BEEF
2 Tablespoon fresh chopped ONION, GARLIC & BASIL
1 teaspoon fresh THYME LEAVES & FENNEL SEEDS

Salad:
2 ROMA TOMATOES, thin sliced
2-3 thin sliced RED ONION RINGS, separated (optional)
3 ITALIAN SWEET RED PEPPERS, thin sliced
6 KALAMATA OLIVES, thin sliced
6 cups thin sliced ROMAINE LETTUCE
½ cup FAT FREE SHREDDED MOZZARELLA CHEESE

DIRECTIONS:

1. Combine the vinaigrette ingredients in the bottom of a large salad bowl and set aside.

2. Heat a heavy bottom skillet over high heat for 2 minutes. Add the ground beef and onion and stir-fry until it is crumbly and browned (about 4 minutes). Drain and discard the fat. Add the garlic, basil, thyme and fennel seeds and stir-fry for 2 minutes. Season the mixture to taste with salt and pepper. Place the seasoned ground beef mixture in the salad bowl over the vinaigrette without tossing.

3. Top the cooked ground beef with the tomatoes, red onion, peppers, olives, romaine lettuce and cheese. Cover the salad with plastic wrap and refrigerate until ready to serve.  Toss the salad and serve.

Makes: 6 servings

Nutrition Facts: 2 ½ cups: 220 Calories, Total Fat 11g, Saturated Fat 3.5g, Cholesterol 55mg,  Sodium 400mg, Total Carbohydrates 8g, Dietary Fiber 2g, Sugars 3g, Protein 20g, Omega-3 Fatty Acids 900mg

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