Hamburger salad with Sweet Pickled Onions & Bacon Ranch Dressing
Hamburger salad with Sweet Pickled Onions and Bacon Ranch dressing...dairy free, of course! And thanks to my pre-prepped skillet sweet potatoes, we got to use them for an added kick of savory goodness (2nd time this week!). An easy, fun Friday night dinner!
For the hamburger patties, prepare by using Grass Fed Bison or Hamburger meat, seasoned to your liking. I usually go simple, with a bit of sea salt, garlic powder and onion powder, then pan-cook until medium. For the greens, I used a bed of baby spinach and arugula, but you can opt for which ever salad green you prefer!
I did heat my pre-prepped sweet potatoes before adding them to the salad. You know I like my warm salads!! I topped mine with avocado, because avocado can do no wrong...but something different like sliced apples would be great here, too!
PICKLED RED ONIONS
•1 med red onion, sliced very thin
•1 1/2 cups Apple Cider Vinegar (approximate)
•1/2 tsp sea salt
•1-2 tbsp raw honey (1 will cut the acidity, 2 will be more on the sweet side)
Add all ingredients to a large mason jar. Add enough Apple Cider Vinegar to cover the onions.
Tightly close the lid and shake vigorously to mix all ingredients.
Refrigerate for a minimum of two hours, but better if you can leave it to do it’s magic overnight.
BACON RANCH DRESSING
•1/2 cup coconut milk
•1 can coconut cream
•3 tbsp rendered bacon fat
•3 strips uncured bacon, cooked and crumbled
•1/2 tbsp Apple Cider Vinegar
•1/2 tbsp dried chives
•2 tsp dried Parsley
•2 tsp fresh dill
•1 tsp garlic powder
•1 tsp onion powder
•1/2 tsp sea salt
Combine all ingredients in a mason jar and shake vigorously until well combined.
Add extra seasoning as needed. For extra “zing” add 1/4 tsp of Apple Cider Vinegar at a time until preference is reached.