Use a spray bottle filled with three parts water and one part distilled vinegar to banish bacteria from smooth-skinned produce like apples.
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Salad and a burger perfectly blended in a compact size!
1-1/4 pounds ground beefSalt and freshly ground black pepper, to taste
Gently form ground beef into 12 small burgers; season with salt and pepper to taste. Grill or broil until desired degree of doneness.
12 small (silver dollar size) soft buns, cut in half, toastedMayonnaise to taste3/4 cup DOLE Field GreensSweet Onion Vinaigrette (recipe below)12 small slices white Cheddar cheese4 ounces mushrooms, sliced and sauteed4 strips bacon, cooked until crisp and crumbled
Spread bottom of each bun with mayonnaise. Toss salad with Sweet Onion Vinaigrette to taste. Spoon salad onto each bun. Top each with mini burger, cheese slice, sauteed mushrooms and crumbled bacon. Place top half of bun on each burger. Serve.
Sweet Onion VinaigretteWhisk together 1/2 cup grape seed oil, 1/4 cup white balsamic vinegar, 1/2 cup finely chopped sweet onion and freshly ground pink peppercorns to taste, until blended. Makes about 3/4 cup.
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