- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 614
- Total Fat
- 57 g
- Saturated Fat
- 14 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 53 mg
- Sodium
- 638 mg
Ree has some simple ideas to make a plain salad more interesting. First, she makes her own flavorful croutons from burger buns, and second, she creates an herby dressing using mayo and sour cream as a base.
- Level: Easy
- Total: 30 min
- Active: 25 min
- Yield: 2 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 2 servings
- Calories
- 614
- Total Fat
- 57 g
- Saturated Fat
- 14 g
- Carbohydrates
- 23 g
- Dietary Fiber
- 4 g
- Sugar
- 8 g
- Protein
- 5 g
- Cholesterol
- 53 mg
- Sodium
- 638 mg
Ingredients
Burger Bun Croutons:
Green Onion Ranch:
Salad:
Directions
- Preheat the oven to 350 degrees F.
- Toss the burger bun cubes with the butter and seasonings on a quarter-sheet pan. Bake until golden and crisp, 8 to 10 minutes.
- For the green onion ranch: Meanwhile, make the dressing by adding the mayonnaise, sour cream, dill, parsley, milk, green onions, Worcestershire sauce, salt, pepper, lemon zest and juice and hot sauce to a small bowl. Mix until well combined, then set aside.
- For the salad: Place the wedges of iceberg on two salad plates. Spoon over some of the ranch. Top with the tomatoes and pickled red onions. Top with some of the fresh croutons and serve.
