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Behold! A very delicious and unphotogenic salad. All the elements of a burger  and fries but on a bed iceberg lettuce.


Wanting to satisfy a burger craving, I decided to follow a lead via the Weight Watchers website on a turkey burger salad.  This salad was satisfying and tasty. I surely enjoyed leftover for lunch and felt guilt-less enjoying such a hearty “burger”.

Ingredients: serves 4

1 lb extra lean ground turkey

1 small onion, diced


8 oz white button mushrooms, sliced

4 ounces reduced fat cheddar cheese

2 large red potatoes, baked

8 cups iceberg lettuce


In a large skillet, heat 1 tsp oil over a medium flame and saute the onions until translucent, about 5-6 minutes. Then, add the mushrooms and cook through, about 3-4 minutes. Set the mushrooms and onions aside and add ground turkey to the skillet, season with salt to taste. Break up with spoon as you cook to make crumbles.


When the turkey is cooked, serve on a bed of lettuce, sprinkle with cheddar cheese. Add 1/2 a baked potato (roughly chopped) to the plate and add onions and mushrooms. I drizzled the potatoes with some ketchup and viola. The recipe this was inspired by called for balsamic vinegar but I wanted this to remind me of a real burger (minus the bun) and this was great.

I might have had two servings.

No, I definitely had two servings.