Paleo Recipes – Cavegirl Cuisine

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Hamburger Cobb Salad with Mustard Vinaigrette

Hamburger Cobb Salad with Mustard Vinaigrette

This recipe came to me after a long November. I was writing a cookbook with a tight deadline plus I hosted Thanksgiving. Well, I am ashamed to say, with two teenage girls and their schedules, we ate more than too many meals on-the-go. So, Thanksgiving is behind us and we’re ready to move forward. But, sometimes, jumping in head first hurts. So, this HAMBURGER COBB SALAD WITH MUSTARD VINAIGRETTE came to mind as a bridge between fast-food and healthy options. What ‘cha think?!

Hamburger Cobb Salad with Mustard Vinaigrette

Ingredients

  • • Hamburger:
  • • 1/2 pound ground hamburger
  • • 1/4 teaspoon minced garlic
  • • 1/4 teaspoon smoked paprika
  • • 1/4 teaspoon Italian seasoning
  • • 1/4 teaspoon sea salt
  • • 2 tablespoons water
  • • Mustard Vinaigrette:
  • • 1/4 cup olive oil
  • • 2 tablespoons apple cider vinegar
  • • 1 tablespoon yellow mustard (or Dijon, your choice!)
  • • 1 teaspoon honey
  • • Salad Toppings:
  • • 6 ounce bag of mixed greens
  • • 1/2 avocado, diced
  • • 2 large hard-boiled eggs, diced
  • • 6 pieces bacon, cooked and crumbled
  • • 1 cup diced tomatoes
  • • 1/2 cup diced dill pickles
  • • 4 tablespoons blue cheese, optional

Directions

  1. Place hamburger ingredients in a large skillet. Stir-fry to marry the flavors and until hamburger is no longer pink.
  2. Whisk together vinaigrette ingredients. Toss with the mixed greens and divide into two bowls.
  3. Decorate and garnish the tops of each salad with ingredients. (I was so mad that I forgot my avocado when I made my salad ~ it would have taken it over the top!).
  4. Enjoy!

Ingredients

  • Hamburger:
  • 1/2 pound ground hamburger
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon smoked paprika
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon sea salt
  • 2 tablespoons water
  • Mustard Vinaigrette:
  • 1/4 cup olive oil
  • 2 tablespoons apple cider vinegar
  • 1 tablespoon yellow mustard (or Dijon, your choice!)
  • 1 teaspoon honey
  • Salad Toppings:
  • 6 ounce bag of mixed greens
  • 1/2 avocado, diced
  • 2 large hard-boiled eggs, diced
  • 6 pieces bacon, cooked and crumbled
  • 1 cup diced tomatoes
  • 1/2 cup diced dill pickles
  • 4 tablespoons blue cheese, optional

Directions

  1. Place hamburger ingredients in a large skillet. Stir-fry to marry the flavors and until hamburger is no longer pink.
  2. Whisk together vinaigrette ingredients. Toss with the mixed greens and divide into two bowls.
  3. Decorate and garnish the tops of each salad with ingredients. (I was so mad that I forgot my avocado when I made my salad ~ it would have taken it over the top!).
  4. Enjoy!
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