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This recipe for LOADED CHEESEBURGER FRENCH FRY SALAD, by , is from TIME TO EAT!, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!



4 medium russet potatoes
tsp. smoked paprika
tsp. cayenne
Salt and pepper to taste
4 Tbsp. olive oil

1 lb. lean ground beef
1 sm. onion diced
⅔ c. ketchup.
2 Tbsp. mustard
2 tsp. Worcestershire sauce
8 c. butter lettuce chopped
1 c. grape tomatoes halved
1-2 avocados diced
4 green onions chopped
1 cup sharp cheddar cheese shredded

c. olive oil
c. white wine vinegar
c. ketchup
1 tsp. Worcestershire sauce
Salt and pepper to taste

Preheat oven to 425.
FRIES: Cut potatoes into thin " thick strips. Place cut potatoes in a large bowl and drizzle with oil, smoked paprika and cayenne. Season with salt and pepper. Gently toss with your hands or two spatulas to evenly coat. Spread onto a baking sheet in one layer. Bake for 15-20 minutes, then flip and bake for 15-20 minutes more. You want the potatoes to be crispy, but not burnt.

SALAD & DRESSING: Combine the olive oil, white wine vinegar, ketchup, Worcestershire sauce and a pinch of salt and pepper. Mix well and set aside. Heat a large skillet over medium heat. Add the onions and beef, brown the beef until it is cooked through and the onions are soft. Add ketchup, mustard and Worcestershire sauce, cook another 2-3 minutes or until warmed through. Remove form the heat and season with salt and pepper. To assemble the salad divide the lettuce among four bowls or plates. Top each plate with even amounts of beef. Add the French fries, tomatoes, avocado and green onions. Sprinkle on the cheese. Drizzle with a little dressing. Eat!




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