Although my family is not big on salads, they love this version resembling seven-layer salad. We especially enjoy it on summer days when it's too hot to eat a really big meal. - Carol Stone, Rankin, Illinois
- 1 pound ground beef
- 3 cups torn lettuce
- 2 cups (8 ounces) shredded cheddar cheese
- 1 medium tomato, chopped
- 1 small onion, chopped
- 4 hard-cooked eggs, chopped
- 1/2 to 3/4 cup mayonnaise
- Salt and pepper to taste
- In a skillet, cook beef over medium heat until no longer pink; drain. Cool for 5 minutes. In a large bowl, toss the lettuce, cheese, tomato, onion, eggs and beef. Add mayonnaise, salt and pepper; toss to coat. Serve immediately. Yield: 12 servings.
Originally published as Simple Summer Salad in Taste of Home Ground Beef Cookbook 1999, p83
Light-Bodied White Wine
Enjoy this recipe with a light-bodied white wine such as Sauvignon Blanc or Pinot Grigio.
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