Low Fat Vegetarian Cheeseburger Salad
Satisfy your cheeseburger cravings without the guilt with this delicious and nutrient-packed Low Fat Vegetarian Cheeseburger Salad! Bursting with fresh romaine lettuce, juicy cherry tomatoes, tangy pickles, and a sprinkling of shredded low-fat cheddar cheese, this hearty salad features diced vegetarian burger patties for a satisfying protein boost. Crunchy toasted whole wheat hamburger bun croutons add a playful twist, while a zesty homemade dressing made with ketchup, mustard, and low-fat mayonnaise brings all the flavors of a classic cheeseburger to life. Ready in just 25 minutes, this quick and easy recipe is perfect for a healthy lunch or dinner that doesn’t compromise on taste. Great for vegetarians and anyone looking for a lighter spin on a fast-food favorite!
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Recipe Information
Ingredients
- 6 cups Romaine lettuce
- 1 cup Cherry tomatoes
- 0.5 cup Shredded low-fat cheddar cheese
- 2 pieces Vegetarian burger patties
- 0.5 cup Pickles
- 0.25 cup Red onion
- 1 piece Whole wheat hamburger bun
- 1 teaspoon Olive oil spray
- 2 tablespoons Ketchup
- 1 tablespoon Mustard
- 1 tablespoon Low-fat mayonnaise
- 0.25 teaspoon Salt
- 0.25 teaspoon Black pepper
Instructions
Wash and chop the romaine lettuce into bite-sized pieces. Halve the cherry tomatoes and thinly slice the red onion. Set aside.
Heat a skillet over medium heat and coat it lightly with olive oil spray. Cook the vegetarian burger patties for 4-5 minutes on each side, or until heated through and slightly crispy on the edges. Remove from heat and let cool slightly.
Dice the vegetarian burger patties into bite-sized pieces.
Toast the whole wheat hamburger bun until lightly browned, then cut it into small cubes to use as croutons.
In a small bowl, mix together the ketchup, mustard, low-fat mayonnaise, salt, and black pepper to make the dressing.
In a large salad bowl, combine the romaine lettuce, cherry tomatoes, pickles, red onion, shredded low-fat cheddar cheese, diced burger patties, and hamburger bun croutons.
Drizzle the dressing over the salad and toss gently to combine.
Divide the salad into two servings and enjoy immediately.
Nutrition Facts
Calories |
940 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 42.7 g | 55% | |
| Saturated Fat | 10.3 g | 52% | |
| Polyunsaturated Fat | 3.6 g | ||
| Cholesterol | 32 mg | 11% | |
| Sodium | 2576 mg | 112% | |
| Total Carbohydrate | 99.1 g | 36% | |
| Dietary Fiber | 20.3 g | 72% | |
| Total Sugars | 21.5 g | ||
| Protein | 60.2 g | 120% | |
| Vitamin D | 0.3 mcg | 2% | |
| Calcium | 856 mg | 66% | |
| Iron | 10.7 mg | 59% | |
| Potassium | 1665 mg | 35% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
