Here's an easy way to fight without foregoing the food you crave: Take a diner classic and turn it into a salad. This week, it's one of my faves... the comforting and delicious burger and fries. Extra-lean ground meat, any type and baked sweet potato fries, homemade or purchased. Lose that bun!
|My friend, Captain Spatula is helping me in the kitchen|
You can add other stuff to your own salad: tomatoes, hearts of palm, plain artichoke hearts, shredded carrots, roasted peppers... whatever you love. Get creative!
1 pound extra-lean, (90-10) ground beef
2 t. Lawry's seasoned salt
2 t. black pepper
1 T. Worcestershire sauce
1 pound frozen sweet potato fries, (I used Alexia Sweet potato waffle fries)
6 c. dark, leafy salad greens
1 c. shredded carrots
4 Roma tomatoes, cut into wedges
1 15-oz. can hearts of palm, sliced
4 T. fat-free vinaigrette
1 large, fat lemon
Preheat oven according to sweet potato fries package directions. Shape ground meat into four ounce patties. (They'll cook down to around 3 oz.) Season the burgers with a little Lawry's seasoned salt and lots of freshly ground black pepper. Drop a couple of dashes of Worcestershire sauce on top of each one. This intensifies the flavor. Grill until medium well. Set aside to rest for a minute or two.
Place 1 pound (16 oz.) of frozen fries on a baking sheet and slide into oven. Bake according to package directions. When fries are golden brown and crispy, remove from oven.
Time to build your salads! Pile it up on a large dinner plate... Lots of green! You want at least 1 1/2 cups. Two would be even better.
Top with burger, then perch a few sweet potato fries on top. For dressing, I used a combo of a fat free vinaigrette and a generous squeeze of lemon juice. No oil. Sweet and tart all at once... tastes great with the bitter greens and sweet potatoes. Use 1 T. of dressing for each serving, then squeeze lemon over everything. Time to gobble it up!
Serves 4. WW Points Plus: 7 for the entire meal!