Big Mac Salad

I've been intrigued by the idea of a Big Mac salad for a long time.  I mean really, a salad that tastes like one of my favorite guilty pleasures?  Yes, that's right, I'm a HUGE fan of the Big Mac.  I wanted a recipe that was easy to fix but didn't require pre-made salad dressing or a bunch of "diet" ingredients.  So I combined three recipes and came out with a keeper!

Big Mac Salad
serves 3 at my house!

1 pound ground beef
1 tsp. garlic powder
1 tsp. onion powder
1/2 tsp. paprika
1 tsp salt
1/2 medium onion, minced
fresh ground black pepper to taste
2 T. yellow mustard
1/2 c. mayonnaise
1/4 c. ketchup
1/4 c. sweet relish
chopped lettuce
chopped tomatoes
chopped pickles
shredded cheddar cheese

In a skillet over medium heat, brown the ground beef.  Drain off the fat, then add dry seasonings and onion.  Cook for 3 - 4 minutes, or until onion is soft.  Add mustard, stirring to combine, and set aside.

In a small bowl, mix mayonnaise, ketchup, and sweet relish. 

Build salads to individual tastes and top with dressing. 

Greek Pasta Salad

Makes four servings

2 cups (dry) fusilli pasta (or another twisty pasta)
1/2 English cucumber, sliced and then quartered
2 tomatoes, diced
1/2 medium sweet onion, diced
1/2 cup pitted kalamata olives, halved (you could also use a small can of sliced black olives instead)
1/2 cup crumbled feta cheese
3 tablespoons olive oil
3 tablespoons lemon juice
1/2 teaspoon dried oregano
1/4 teaspoon dried basil
1/2 teaspoon salt
1/4 teaspoon black pepper

Cook pasta according to package directions. Drain and rinse until cool.

In a medium bowl, combine pasta, cucumber, tomato, onion, olives, and feta. In a separate bowl, combine remaining ingredients. Mix well (I do this in a shaker jar). Pour dressing over salad, toss gently. Let stand at least one hour to allow the pasta to soak up some of the dressing. Stir before serving.

My Best Potato Salad

Yummy, yummy, yummy!

4 medium potatoes, peeled and diced
4 hardboiled eggs, chopped
3 medium dill pickles, chopped
4 green onions, sliced
1/2 cup mayonnaise
1 tablespoon cider vinegar
1 tablespoon brown mustard (such as Gulden's)
1/2 teaspoon celery seed
pinch salt
1/4 teaspoon black pepper

In a medium saucepan, simmer potatoes until just fork tender. Drain and rinse under cold water. Put in a bowl and add eggs, pickles, and onions (you can also add sliced celery if you want - I almost never have it on hand).

In a small bowl, combine mayonnaise, vinegar, mustard, celery seed, salt and pepper. Stir thoroughly, taste and adjust seasonings if necessary. Mix into potato mixture.

Refrigerate several hours or overnight to let the flavors meld.