Cheeseburger Salad

• 4 cups romaine
• 1 cup cherry tomatoes, halved
• 3 Original Beef Sticks, cut finely into crumbles
• Sliced sandwich pickles (bread and butter work great here)
• ½ red onion, sliced thinly
• 1 russett potato, peeled and crinkle cut
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• ½ tsp rosemary
• 1 tsp sea salt
• 1 tbsp olive oil
• ½ cup shredded cheddar cheese
• 1 avocado
• Storebought special sauce

Directions:

1. Finely chop up the romaine, tomatoes and Chomps sticks.
   
   
2. Place the romaine in the bowl first and top with the cherry tomatoes, beef, dill pickles and thin red onion slices.
   
   
3. Next, peel and cut your potatoes with a crinkle cut fry cutter (or you can use a regular knife). Toss potatoes into a bowl of ice cold water for 20-30 minutes to remove the excess starch (this makes them taste incredible, too!). Drain and pat dry.
   
   
4. Roast your russett potato “fries” on a baking sheet at 400º with seasonings and olive oil for 20-40 minutes until cooked through and a little crispy.
   
   
5. Let cool before adding to salad. Then add to salad with cheese, sliced avocado and drizzle with special sauce.

Photos by Kaitlin Yocom