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Meaty Garden Salad Recipe

My sister-in-law originally made this hearty, filling salad. Over the years, I've modified it slightly, but it's still a favorite of the men in the family - Jo Jaquith, Marietta, Georgia

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Meaty Garden Salad Recipe

Prep: 10 min. CooK: 25 min. + chilling

Yield: 12 Servings

10 25 35

Ingredients

1 pound ground beef
1 garlic clove, minced
1 cup water
1 beef bouillon cube
1 cup instant rice
3 medium unpeeled cucumbers, cubed
4 plum tomatoes, cubed
2 celery ribs, sliced
1/2 cup sliced green onions
1/2 cup diced green pepper
Salt and pepper to taste
Hidden Valley® Ranch or salad dressing of your choice

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Directions

In a skillet, cook beef and garlic over medium heat until meat is no longer pink; drain and set aside. In a saucepan, bring water and bouillon to a boil. Stir in rice; remove from the heat. Cover and let stand for 5 minutes or until tender. Combine the rice and beef in a large bowl. Cover and refrigerate for 2 hours or until chilled. Add cucumbers, tomatoes, celery, onions, green pepper, salt and pepper; mix well. Serve with salad dressing. Yield: 12 servings.

For even more fresh flavor, forgo the salad dressing and just squeeze lemon wedges over the top of Meaty Garden Salad.

Nutritional Facts 1 serving (1 each) equals 110 calories, 4 g fat (2 g saturated fat), 19 mg cholesterol, 106 mg sodium, 11 g carbohydrate, 1 g fiber, 8 g protein.

Originally published as Meaty Garden Salad in Taste of Home Ground Beef Cookbook , p82