Servings: 3

Meat: subheading: Meat:
1 lb. ground beef 1 lb. ground beef
1 T. Worcestershire sauce 1 T. Worcestershire sauce
½ t. Sea Salt ½ t. Sea Salt
½ t. Pepper ½ t. Pepper
½ t. Onion powder ½ t. Onion powder
¼ t. Garlic powder ¼ t. Garlic powder
Salad: subheading: Salad:
3 slices bacon 3 slices bacon
Several slices of red onion, quartered Several slices of red onion, quartered
12 - 15 cherry tomatoes, halved 12 to 15 cherry tomatoes, halved
12 - 15 pickle slices, halved (I used Bread and Butter Pickles) 12 to 15 pickle slices, halved (I used Bread and Butter Pickles)
6 c. chopped Romaine lettuce and/or Salad greens 6 c. chopped Romaine lettuce and/or Salad greens
Special Sauce: subheading: Special Sauce:
¾ c. Avocado Mayonnaise ¾ c. Avocado Mayonnaise
3 T. Ketchup 3 T. Ketchup
3 T. Pickle juice 3 T. Pickle juice
1 ½ T. Yellow mustard 1 ½ T. Yellow mustard
1 ½ T. White wine vinegar 1 ½ T. White wine vinegar
¾ t. Onion powder ¾ t. Onion powder
¾ t. Paprika ¾ t. Paprika
3/8 t. Garlic powder 3/8 t. Garlic powder
3/8 t. Sea Salt 3/8 t. Sea Salt

Brown the ground beef In a medium pan, over medium high heat. When cooked through add the rest of the beef ingredients and cook until it just begins to create a crust, stirring frequently. Remove from heat.
While beef is cooking, cook the bacon (not too crisp) and cut the vegetables.
While beef is cooling slightly, mix up the sauce whisking together the ingredients.
Assemble the salad by placing the lettuce greens into three (or two and save the rest for a leftover lunch) large individual salad bowls. Pile ⅓ of the beef mixture into the center on top of the greens. Sprinkle the onion, bacon, tomatoes and pickles over and drizzle with the sauce.