Low Fat Vegetarian Cheeseburger Salad Recipes

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LOW FAT VEGETARIAN CHEESEBURGER SALAD



Low Fat Vegetarian Cheeseburger Salad image

I had a cheeseburger salad at a restaurant. Really tasty, but I didn't want to know what it was doing to my arteries! So I re-did it for myself at home. This is super easy and fast. Good for a quick lunch. I love lots of ketchup, but if you don't, reduce that amount. I use a 1 point veggie burger, and 2% cheese to make this a 2 point lunch on Weight Watchers. If you're doing CORE, it would work with fat free cheese and a core veggie burger. I like this because it's fast and easy and satisfying. You could, of course, add lots of other veggies to your salad.

Provided by ladypit

Categories     Lunch/Snacks

Time 6m

Yield 1 serving(s)

Number Of Ingredients 4

2 cups salad greens
1 vegetarian hamburger patty
1 slice low-fat cheese (I use a 2% sandwich slice, American)
2 tablespoons ketchup

Steps:

  • Put your salad greens into a bowl.
  • Microwave your veggie burger on a plate for about 1 minute on high. Check the burger. You want hot and about ready, but not getting tough. Then add the slice of cheese and microwave for 30 seconds on high. If the cheese is not melted at that point, put it back in the microwave for 5-10 more seconds. Cut the cheeseburger into strips. Put it on top of the lettuce.
  • Drizzle your ketchup on top like salad dressing, or put out a little cup to dip into.

Nutrition Facts : Calories 223, Fat 6.7, SaturatedFat 1.3, Cholesterol 9.4, Sodium 944.2, Carbohydrate 22.1, Fiber 5.4, Sugar 8.8, Protein 20.3

VEGETARIAN CHEESEBURGER PIZZA



Vegetarian Cheeseburger Pizza image

Use your favorite plant-based burger patties in this vegetarian pizza. Make it completely vegan by using egg-free mayo and dairy-free Cheddar cheese-style shreds.

Provided by Juliana Hale

Time 50m

Yield 4

Number Of Ingredients 12

¼ cup mayonnaise
3 tablespoons ketchup
1 teaspoon hot pepper sauce
1 tablespoon olive oil
1 (12-ounce) package plant-based burger patties
½ cup finely chopped onion
1 (16 ounce) package refrigerated pizza dough
1 (8 ounce) package shredded Colby-Monterey Jack cheese
½ cup dill pickle slices
1 tablespoon prepared yellow mustard, or to taste
¼ cup shredded lettuce, or to taste
¼ cup diced tomatoes, or to taste

Steps:

  • Preheat oven to 425 degrees F (220 degrees C). Grease a 12-inch pizza pan.
  • Whisk together mayonnaise, ketchup, and hot sauce in a small bowl.
  • Heat oil in a large skillet over medium heat. Crumble burger patties into the skillet. Add onion; cook, stirring to break up patties, until crumbles are browned and onion is tender, 4 to 5 minutes.
  • Roll dough to a 12-inch circle on a lightly floured surface, allowing dough to rest as necessary. Transfer to the prepared pizza pan, building up edges.
  • Bake crust in the preheated oven for 8 minutes.
  • Remove from the oven and spread mayonnaise mixture over crust. Sprinkle with 1/2 of the cheese. Top with burger mixture and remaining cheese. Bake until crust is brown and cheese is melted, about 15 minutes. Top with pickles and drizzle with mustard. Top with lettuce and tomatoes.

Nutrition Facts : Calories 668 calories, Carbohydrate 61.6 g, Cholesterol 59.4 mg, Fat 36.6 g, Fiber 2.4 g, Protein 23.4 g, SaturatedFat 14.8 g, Sodium 1708.4 mg, Sugar 10.1 g

VEGETARIAN TACO SALAD - LOW FAT



Vegetarian Taco Salad - Low Fat image

No meat or meat substitutes - great for winter days when fresh veggies are hard to find. Yummy vegetarian taco salad that even my 11 year old enjoys. Polenta corn chips have only 3.5g of fat per ounce - I use SOLEA polenta chips.

Provided by Brooke the Cook in

Categories     One Dish Meal

Time 15m

Yield 4 serving(s)

Number Of Ingredients 9

16 ounces kidney beans, rinsed and drained
8 3/4 ounces corn, drained
4 ounces green chilies
2 -3 roma tomatoes, diced
3 green onions, sliced
1 tablespoon taco seasoning
1/3 cup light sour cream
4 -5 cups mixed greens, shredded
5 ounces baked corn tortilla chips or 5 ounces polenta corn chips, broken

Steps:

  • Stir first seven ingredients (through sour cream) together in a large bowl until combined.
  • Gently stir in mixed greens (greens will wilt if there are leftovers, so I usually just throw the greens on the serving plate!).
  • Layer chips on serving plates and top with taco mixture.
  • Serve with your favorite taco toppings if desired, olives, shredded cheese, taco sauce, etc.

Nutrition Facts : Calories 367.9, Fat 9.2, SaturatedFat 2.6, Cholesterol 7.8, Sodium 712.1, Carbohydrate 61.9, Fiber 10.7, Sugar 7.8, Protein 12.8

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