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Burger Salad with Cheese-Stuffed Meatballs and Special Sauce
WHIP AND WANDER18Ingredients
40Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 1 lb. ground beef
- 3 Tbsp. pork rinds (I like Epic Oven Baked Pink Himalayan + Sea Salt, crushed or blended until fine and granular)
- 1 large egg
- 2 tsp. Dijon mustard
- 2 tsp. worcestershire
- 1 tsp. dried parsley
- 1/2 tsp. cracked black pepper
- 4 oz. cheddar cheese
- 12 Equal
- 2 heads romaine lettuce (chopped)
- 1/2 lb. bacon (cooked and crumbled, sometimes I will add this directly to the meatball mixture instead)
- 3/4 cup cherry tomatoes (sliced)
- 1/2 cup shredded carrots
- 1/2 cup black olives
- 1/2 cup dill pickle slices
- 1/3 cup cheese crumbles (bleu)
- 1/4 cup red onions (sub for green onions if Low-FODMAP)
- 1 avocado (large, sliced)
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