Make-Ahead Meatball Salad |
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Prep Time: 20 Minutes Cook Time: 15 Minutes |
Ready In: 35 Minutes Servings: 4 |
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I must admit when my husband's grandma served this, we were all a little leery. But the first bite was very convincing...and then we couldn't get enough of this tasty salad. - Rexann LaFleur, Twin Falls, Idaho Ingredients:
1 pound ground beef |
1/2 cup seasoned bread crumbs |
1/2 cup italian salad dressing |
6 cups torn salad greens |
1 medium red onion, thinly sliced |
1 cup (4 ounces) shredded part-skim mozzarella cheese |
1 can (2-1/4 ounces) sliced ripe olives, drained |
caesar italian salad dressing or dressing of your choice |
Directions:
1. In a large bowl, combine beef and bread crumbs. Shape into 3/4-in. balls. Place meatballs on a greased rack in a shallow baking pan. Bake at 350° for 15-20 minutes or until meat is no longer pink; drain. Cool for 15-30 minutes.
2. Place Italian salad dressing in a resealable plastic bag; add meatballs. Seal and refrigerate overnight. Drain and discard marinade. On a serving platter or individual plates, arrange greens, onion, cheese and olives. Top with meatballs. Drizzle with dressing. Yield: 4 servings.
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