Mini Cheeseburger Salad With Yellow Mustard Vinaigrette

• 4 tablespoons extra virgin olive oil, divided (EVOO)
• 2 lbs ground turkey
• 12 small red onion, grated
• 2 tablespoons Worcestershire sauce
• 1 tablespoon McCormick grill seasoning (a palmful)
• 1 tablespoon poultry seasoning (a palmful)
• 34 lb sharp cheddar cheese, sliced 1/4-inch thick into small squares
• 3 tablespoons yellow mustard
• 2 tablespoons apple cider vinegar
• 2 large romaine lettuce hearts, coarsely chopped
• 1 cup pickle, sliced drained and chopped (choose from sweet, half-sour or dill varieties)
• 1 pint grape tomatoes, cut in half (cherry tomatoes also work)

1. Place a large skillet over medium-high heat with about 2 tablespoons of EVOO.
2. While the pan is heating up, combine the meat with about 3 tablespoons of grated red onion, Worcestershire, grill and poultry seasonings or salt and pepper.
3. Form two-inch meatballs, then flatten them into patties.
4. Cook the mini burgers for 3 minutes on each side then top with cheese.
5. Tent the mini cheeseburgers loosely with foil to help the cheese melt.
6. While the burgers are cooking, whisk together the mustard and cider vinegar in a large salad bowl; continue whisking and stream in the remaining 2 tablespoons EVOO and season with salt and pepper.
7. Finely chop up the remaining red onion and add it to the bowl along with the romaine, pickles and tomatoes then toss the salad to coat evenly.
8. Enjoy!

extra virgin olive oil, ground turkey, red onion, worcestershire sauce, grill seasoning, poultry seasoning, cheddar cheese, yellow mustard, apple cider vinegar, romaine lettuce hearts, pickle, grape tomatoes

Taken from www.food.com/recipe/mini-cheeseburger-salad-with-yellow-mustard-vinaigrette-331301 (may not work)