Ingredients
For the salad:
150g 10% fat ground beef
Handfull of shredded iceberg lettuce
30g low fat grated cheddar cheese
1 Sliced tomato
A few sliced gerkins
A tablespoon of finely chopped onion, soaked in hot water for a few minutes (this removes some of the acidity).
For the sauce:
1.5 table spoon light mayo
1 teaspoon ketchup
1/2 teaspoon mustard
1/2 teaspoon relish
Paprika Onion powder
Garlic powder
Method
Fry the ground beef in a pan and add a teaspoon of onion powder, garlic powder, salt and pepper.
Mix the beef in with the rest of the salad ingredients and pour over the sauce mix.
Freezing and storage
To store this salad with cooked beef, place it in an airtight container to maintain freshness. Keep the sauce separate from the salad components to prevent the lettuce and other ingredients from becoming soggy. Refrigerate the salad for up to 2-3 days. If you've mixed the beef with the sauce initially for flavor, consider storing them together in one container, but keep the lettuce in another to preserve its crispness. When you're ready to eat, combine all elements, add the sauce, and give it a quick toss. Remember, cooked beef should be stored at or below 4°C to ensure food safety.
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