Argo cornstarch, baking powder, baking soda, barilla pasta, Bertolli extra-virgin olive oil, black pepper, Bob's Red Mill, Borden, brown sugar, Campbell’s soups, casserole, cheeseburger salad, Chiquita, Clabber Girl, College Inn, Cool Whip, crock pot, Daisy sour cream, dessert, Dole, domino sugar, eat, Eggland's Best eggs, fisher nuts, food, Gold Medal flour, granulated sugar, Green Giant, Hershey, Hodgkin’s Mill, Jell-O, Jif peanut butter, Johnsonville, keebler, kosher salt, Kraft, land o lakes butter, Libby, McCormick spices, Morton salt, Pam Cooking Spray, Pepperidge Farm, Philadelphia cream cheese, Powdered sugar, recipe, Ritz crackers, Sara Lee, Sargento, slow cooker, Thorn Apple Valley, Toll House, TruMoo milk, tyson, vanilla, vanilla extract, Vlasic, Wesson vegetable oil, whipped topping
So, I’m gonna level with you guys a little bit. Lately, I’ve been eating too many carbs and sugary treats. So, I’ve decided to eat a little better. Halloween and the holidays are right around the corner so I’m not sure how good of an idea this is right now but hey, I got this 🙂 Anyhoo, i am not about to deprive myself because I’ll just be hungry and loathsome of my husband’s tacos every day of my life and ain’t nobody got time fo dat.
So, I’ve learned to improvise and balance out my food choices. That’s why I LOVE this cheeseburger salad recipe. You get all the healthy greens that your body needs plus a bit of that burger you’ve bene craving. It’s genius! This recipe is super easy to make and tastes amazing. Try it 🙂
Recipe and photo courtesy of Ree.
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