1 pound ground beef
1 small onion, chopped (about 2 1/2 ounces)
1 clove garlic, minced
1/2 teaspoon salt
1/2 teaspoon pepper
1/2 cup mayonnaise
1/3 cup dill pickle relish (see my comments below)
2 tablespoons yellow mustard
16 grape tomatoes, halved (about 4 1/2 ounces)
In a large skillet, brown the ground beef with the onion, garlic, salt and pepper; drain the grease. Cool or chill until no longer warm. Mix in the remaining ingredients and adjust the seasonings to taste. Serve at once or chill to serve later.
Makes about 4 servings
Per Serving: 413 Calories; 35g Fat; 20g Protein; 5g Carbohydrate; 1g Dietary Fiber; 4g Net Carbs
I found this in an issue old Taste of Home magazine. It was meant to be served on buns as sandwiches, like you would do with tuna or chicken salad, but I thought it would work well just as a salad. The recipe called for a regular tomato, chopped, but I decided that grape tomatoes would be nicer in a salad. I also used dill pickle relish instead of chopped pickles because that's what I had on hand. If you'd like a chunkier salad, use chopped pickles.
This salad isn't pretty but it tastes pretty good. I think it's a nice alternative to the standard tuna and chicken salad. You could add other chopped vegetables and condiments if you like. After I'd mixed this up, I tasted a little of it with some sugar free sweet pickle relish added and I like it that way even better. If I make this again, I will probably put in half dill relish and half sweet relish. I also think that it might be good with raw chopped onion instead of cooking the onions with the meat. Click the photo to see a close-up.
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