Instructions

Step 1

Heat a non-stick pan over medium heat. Add the beef to the pan, breaking it up as it browns. Once it is cooked through and no longer pink, drain excess drippings from the pan if necessary and season with salt and pepper.

Step 2

In a bowl, whisk together the mayonnaise, white wine vinegar, and mustard.

Step 3

Divide the lettuce, tomatoes, ground beef, cheese, red onion, and pickle between plates. Drizzle the dressing over top and enjoy!

Notes About Recipe

• Leftovers: Refrigerate in an airtight container for up to one day.
• Serving Size: One serving equals approximately four cups.
• Dairy-Free: Use vegan cheese instead of cheddar.
• More Flavor: Add garlic to the ground beef.
• Additional Toppings: Add sliced green onions.

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