| 8 | 20 | 705 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 10 min | 10 min | 2 |
| 1 tsp | Ghee |
| 341 gm | Beef, ground |
| 80 gm | Dill pickles (finely chopped) |
| 100 gm | Lettuce, romaine (chopped) |
| 50 gm | Cheddar cheese (shredded) |
| 2 tbsp | Ranch salad dressing, gluten free ((I use Primal Kitchen Ranch)) |
| 1 tsp | Himalayan sea salt (Pink) |
| 1 tsp | Black pepper |
1. In a medium skillet over medium-high heat, heat the ghee.
2. When the ghee is hot, add the ground beef, breaking it up into smaller pieces with a spoon. Stir, cooking until the beef is browned, about 10 minutes. Season with pink salt and pepper.
3. Put the pickles in a large bowl, and add the romaine and cheese.
4. Using a slotted spoon, transfer the browned beef from the skillet to the bowl.
5. Top the salad with the dressing, and toss to thoroughly coat.
6. Divide into two bowls and serve.
| Meat | 1.9 |
| Milk Alternative | 0.5 |
| Vegetables | 1.4 |
