SERVES: 2
SERVING SIZE: 2 CUPS SALAD WITH 13 CUP TOPPING AND 2 TBSP DRESSING

PREP: 4 MINUTES
COOK: 20 MINUTES
TOTAL: 30 MINUTES

SETTING: SAUTÉ
RELEASE: NONE

BACON CHEESEBURGER SALAD with Thousand Island Dressing

This keto-friendly salad has all the cheeseburger and smoky bacon flavors you love, but without the bun and all the carbs! It’s topped with a creamy, low-carb Thousand Island dressing.


2 slices uncooked bacon

13lb (150g) ground beef

14 tsp garlic powder

14 tsp fine grind sea salt

14 tsp paprika

18 tsp ground black pepper

4 cups spring mix lettuce

12 medium Roma tomato, diced

3 tbsp shredded cheddar cheese

FOR THE DRESSING

14 cup mayonnaise

12 tbsp tomato paste

1 tbsp dill pickle relish

12 tsp onion powder

14 tsp dried parsley

1 tsp Worcestershire sauce

1 Make the dressing by combining the mayonnaise, tomato paste, pickle relish, onion powder, parsley, and Worcestershire sauce in a small bowl. Mix well to combine. Cover and refrigerate.

2 Select Sauté (Normal). Once the pot becomes hot, add the bacon slices and sauté for 5–6 minutes per side, or until the bacon becomes crisp. Transfer to a plate lined with a paper towel, let drain, and then chop into bite-sized pieces. Set aside.

3 Crumble the ground beef into the pot and sauté for 6 minutes or until the beef is browned and cooked through completely.

4 Add the garlic powder, sea salt, paprika, and black pepper to the pot. Stir and then promptly press Cancel to turn off the heat.

5 Place a colander over a large glass bowl and transfer the mixture to the colander to drain. Set aside.

6 Place equal amounts of the spring mix lettuce on two plates.

7 Top each salad with equal amounts of the ground beef mixture, chopped bacon, tomato, and cheddar cheese.

8 Drizzle 2 tbsp of the dressing over top of each salad. Serve promptly.

tip To make this recipe dairy-free, substitute 3 tbsp shredded almond cheese for the cheddar cheese or just omit the cheese.

Nutrition per serving

CALORIES: 409 FAT: 34g NET CARBS: 1g PROTEIN: 23g

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