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Serving Size

Makes 50 servings; serving size - 1 Stack Salad

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Ingredients

NAME QUANTITY
Low Sodium Burger 50 - 2.25 oz.
Dried Dill 1/2 Tablespoon
Tomato Slices 100
Garlic Powder 3/4 Teaspoon
Onion Powder 3/4 Teaspoon
Chopped Lettuce 50 oz.
Fine Ground Black Pepper 1/4 Teaspoon
Chopped Lettuce 50
Buttermilk 1 Pint
White Vinegar 2 oz.
Low Fat Plain Yogurt 1 Cup
Low Sodium Ketchup 1 Cup
Low Fat, Low Sodium Mayonnaise 1 Cup

Ketchup Ranch Dressing Ingredients

NAME QUANTITY
Dried Dill 1/2 Tablespoon
Garlic Powder 3/4 Teaspoon
Onion Powder 3/4 Teaspoon
Fine Ground Black Pepper 1/4 Teaspoon
Buttermilk 1 Pint
White Vinegar 2 oz.
Low Fat Plain Yogurt 1 Cup
Low Sodium Ketchup 1 Cup
Low Fat, Low Sodium Mayonnaise 1 Cup

Method

  1. Make the Ketchup Ranch Dressing.
    1. In a large bowl whisk together the Dry Ingredients, Buttermilk, and Vinegar. Mix to combine well.
    2. Add the Yogurt and whisk to combine well.
    3. Add the Ketchup and whisk to combine well.
    4. Add the Mayonnaise and whisk to combine well. Set aside.
  2. Heat the Low Sodium Burgers.
    1. Convection Oven (From Frozen): Heat at 350°F for 10-12 minutes or until internal temperature reaches 165°F.
    2. Conventional Oven (From Frozen): Heat at 350°F for 16-18 minutes or until internal temperature reaches 165°F.
  3. Place 1.0 oz. Chopped Lettuce on serving piece. Place 1 Tomato Slice on top.
  4. Place 1 Heated Low Sodium Burger on top of the Tomato Slice. Place 1 Tomato Slice on top of the Burger. Place 1 Cucumber Slice on top of the Tomato Slice.
  5. Top with about ¾ oz. Ketchup Ranch dressing and serve.

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