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Ingedients:
For the Salad:
• 1 lb Ground beef
• 1 tsp Sea salt
• 1/4 tsp Black pepper
• 8 oz Romaine lettuce (or iceberg if desired)
• 1 cup Tomatoes (chopped)
• 3/4 cup Cheddar cheese (shredded)
• 1/2 cup Dill Pickles (diced)
For the Dressing:
• 1/2 cup Mayonnaise
• 2 tbsp Dill Pickles (diced)
• 2 tsp Mustard
• 1 tsp White vinegar
• 1/2 tsp Smoked paprika
• 1 1/2 tbls sugar
Instructions:
• Cook ground beef in a skillet over high heat. Season with sea salt and black pepper. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
• Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sugar to taste. Refrigerate until ready to serve.
• Combine the remaining salad ingredients in a large bowl. Add the ground beef. Toss with dressing.