I’ve been wheat free since Christmas, and John has been on a
low carb diet for about a month. Putting dinner on the table (and breakfast and
lunch) is taking more creativity than usual, and what I serve isn’t always well
received. One dish in particular has been a really big hit, and I think it
would be just as popular if no one in the house was dieting. I brown and drain
a pound of ground beef, season with salt and pepper and set it aside. I take
three cups chopped lettuce, three chopped dill pickles, a small sliced red
onion, a chopped avocado, half a cup of cherry tomatoes, and half a cup of
shredded cheddar. I divide these equally among three plates, then top with the
ground beef. I serve our cheeseburger salads with ranch (1 carb per serving) or
thousand island (3 carbs per serving) dressing. I get no complaints and zero leftovers.
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