This is a recipe my mother-in-law used to make for her family, and I now make for mine. It’s so good, and filling, and it contains all 4 food groups! Kids just love it, plus, it’s also good with leftover meat and spaghetti noodles!
1-lb ground beef or turkey
spaghetti noodles–enough for your family
lettuce or lettuce greens
shredded cheese–I tend to use medium cheddar or monterey jack. Mozzerella is not a good match for this salad!
carrots, diced, sliced, or shredded (my dh doesn’t like them diced or shredded, so I have to slice them instead)
1. Prep your vegetables, greens, and cheeses, if necessary. It is best to get these done first, if you want your meat and noodles to be hot. Set your pot of water to boil.
2. Brown the meat, drain, and rinse, all the while putting your noodles into the boiling water. Cook the noodles until al dente, drain, and rinse (if desired). I also add a little bit of olive oil to keep the noodles from sticking, and lemon juice to add a bit of tang.
3. Begin serving. Start with only half as much spaghetti as you would normally eat in a spaghetti dinner, because this salad gets large really quickly! Add meat, then cheese, lettuce, onions, carrots, and tomato. Top with Catalina dressing. Serve with a side of garlic bread.