Warm Meatball And Lettuce Salad

• 1 lb. ground beef
• 1/2 tsp. salt
• 1/2 c. prepared red wine vinegar dressing
• 4 c. torn green or red leaf lettuce
• 1 medium zucchini, thinly sliced
• 1 medium tomato, cut into 8ths
• 1/2 medium red onion, cut lengthwise and sliced into thin wedges
• 1/2 c. croutons

1. Pinch off 1-inch pieces of ground beef to make approximately 32 free-form meatballs; cook in a heavy nonstick skillet over medium-high, shaking pan occasionally to brown, about 4 to 5 minutes.
2. Pour off drippings.
3. Remove meatballs with slotted spoon; season with salt.
4. Add dressing to skillet; heat until hot. Meanwhile, combine lettuce, zucchini, tomato and red onion in a large bowl.
5. Add meatballs and heated dressing; toss lightly to coat evenly.
6. Sprinkle with croutons.
7. Serves 4.

ground beef, salt, red wine vinegar, torn green, zucchini, tomato, red onion, croutons

Taken from www.cookbooks.com/Recipe-Details.aspx?id=545968 (may not work)