burger on salad four ways
- GREEK VARIATION
- 4 cooked (leftover) beef Burgers (3 ounces each)
- 2 cups chopped unpeeled English cucumber
- 2 cups chopped Romaine lettuce
- 2 cups chopped tomatoes
- 1/2 cup diced red onion
- 1/2 cup reduced-fat Greek dressing, divided
- 1/4 cup crumbled feta cheese
- 2 tablespoons finely chopped Klamata olives
Place Burgers on microwave-safe plate. Cover; microwave on HIGH 1-1/2 to 2 minutes until instant-read thermometer inserted horizontally into center registers 165°F. Let stand 1 minute.
Combine cucumber, lettuce, tomatoes and onion in large bowl. Toss with 1/4 cup dressing.Divide lettuce mixture evenly onto four plates. Top with burgers. Drizzle evenly with remaining 1/4 cup dressing or serve on the side, as desired. Garnish with cheese and olives.
Prepare recipe as directed above, substituting 1 cup chopped avocado for cucumber, reduced-fat Thousand Island dressing for Greek dressing, reduced-fat shredded Cheddar cheese for feta and chopped dill pickles for olives.
Prepare recipe as directed above, substituting thinly sliced Napa cabbage for lettuce, 1 cup diced red bell pepper and 1 cup sugar snap peas for tomatoes, reduced-fat Asian dressing for Greek dressing, chow mein noodles for feta and chopped dry roasted peanuts for olives.
Prepare recipe as directed above, substituting 1/2 cup corn kernels and 1/2 cup chopped mango for cucumber, salsa or reduced-fat Mexican dressing for Greek dressing, shredded reduced-fat pepper Jack cheese for feta and chopped cilantro or green onion for olives.
Nutrition information per serving, Greek Variation: 305 calories; 15 g fat (5 g saturated fat; 4 g monounsaturated fat); 84 mg cholesterol; 484 mg sodium; 14 g carbohydrate; 2.3 g fiber; 29 g protein; 7.4 mg niacin; 0.5 mg vitamin B6; 2.4 mcg vitamin B12; 3.5 mg iron; 19.8 mcg selenium; 6.6 mg zinc; 93.3 mg choline.
This recipe is an excellent source of protein, niacin, vitamin B6, vitamin B12, iron, selenium and zinc; and a good source of choline.