Fresh garden salad with warm ground beef keeps things simple by cooking the beef once and building the rest fresh. The beef cooks quickly, then gets seasoned and placed over the salad.
The warm beef contrasts with the crisp cucumbers and tender cherry tomatoes for a balanced plate.
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1. Preheat skillet over medium-high heat. Add 1 tbsp olive oil. Oil should shimmer.
2. Add 1 lb ground beef, patted dry, in single layer. Cook 6-8 minutes, breaking apart, until browned and no pink remains. Internal temp 160°F, firm texture. Drain fat.
3. Stir in 1 tsp dried oregano and 0.5 tsp salt. Cook 1 minute until spices coat beef.
4. In large bowl, combine 4 cups mixed salad greens, 1 cup halved cherry tomatoes, 0.5 cup sliced cucumber.
5. Top salad with warm ground beef.
6. Finish with 2 tbsp chopped fresh parsley sprinkled over salad.
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