Mini Cheeseburger Salad With Yellow Mustard Vinaigrette Recipes

TRI COLORED VEGETABLE SALAD WITH MUSTARD VINAIGRETTE

Steps:

• For the Mustard Vinaigrette: In a small bowl whisk together all ingredients. Taste and adjust seasonings with salt and pepper.
• For the Tricolored Vegetable Salad: Place vegetables in three separate small bowl bowls. Pour 1/3 of the dressing over each vegetable. Toss to combine. Season, to taste, with salt and pepper if needed. Let stand for at least 1 hour or up to 4 hours. Serve on platter in separate mounds.

MINI CHEESEBURGER SALAD WITH YELLOW MUSTARD VINAIGRETTE

Steps:

• Preheat a grill pan or a large nonstick skillet over medium high heat or, preheat outdoor grill.
• Combine the meat with onion, Worcestershire and steak seasoning or salt and pepper. Form 2-inch meatballs, then flatten them into patties. Drizzle formed mini patties with extra-virgin olive oil to keep them from sticking to cooking surface.
• Slice the brick of cheese into 1/4-inch pieces. Place patties into a preheated pan or grill pan or arrange on outdoor grill. Cook the mini burgers for 3 minutes on each side then add cheese to melt over patties. On outdoor grill, close the lid to melt cheese. In a skillet or on a grill pan, tent the mini cheeseburgers loosely with foil to melt cheese.
• Coarsely chop romaine and combine with sliced pickles and halved cherry or grape tomatoes.
• Whisk together the mustard and cider vinegar. Stream in the extra-virgin olive oil. Add the chopped chives and pimentos, stir to combine
• Arrange mini cheeseburgers on salad and drizzle prepared yellow mustard over the completed dish.

MINI CHEESEBURGER SALAD WITH YELLOW MUSTARD VINAIGRETTE

Steps:

• Place a large skillet over medium-high heat with about 2 tablespoons of EVOO.
• While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper.
• Form two-inch meatballs, then flatten them into patties.
• Cook the mini burgers for 3 minutes on each side then top with cheese. Tent the mini cheeseburgers loosely with foil to help the cheese melt.
• While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl; continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.
• Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes then toss the salad to coat evenly.
• Enjoy!