We don't eat out much. When you're 15 minutes from town, it hardly seems worth the effort. Plus, it's a lot more cost-effective to eat at home.
3 heads romaine lettuce, chopped
1 red onion, thinly sliced (opt.)
1 cup mayonnaise
1/4 cup French dressing
2 tbsp. minced pickles
2 tbsp. minced onion (red or white)
1 tbsp. distilled white vinegar
For Special Sauce Salad Dressing: Add ingredients to a bowl then whisk to combine. Can be made several days ahead of time.
For Salad: Heat a large skillet over medium-high heat then add the ground beef. (I added onion to cook along with the ground beef.) Let the beef cook undisturbed until the bottom is golden brown then add a few shakes worcestershire sauce. Season with seasoned salt and pepper, and continue to saute until cooked through. Drain any fat, and cool slightly.
Once slightly cooled, divide lettuce between plates or bowls then top with the cooked ground beef, red onion, cheddar cheese, tomatoes, and dill pickles. Drizzle with Special Sauce Salad Dressing then serve.
- Neither Randy or I prefer raw onions. I just incorporated some minced onion into the hamburger as I was browning it.
- I just prepared enough lettuce for us for one meal and then topped with the toppings. I made each of us a main dish salad on separate plates. I had both hamburger and special sauce dressing leftover for another meal. Just keep well-covered in the refrigerator until ready to use for another meal. That's the beauty of this: Make as much or as little as you need.
- I kept all the components - including dressing - separate for photo purposes. Then we just tossed our own salads together and enjoyed!