AdvancePierre® Foods

Smart Picks™ Low Sodium Burger Stack Salad with Ketchup Ranch Dressing

Makes 50 servings; Serving Size – 1 Stack Salad

Ingredients
Dried Dill	1/2 Tablespoon
Smart Picks™ Low Sodium Beef Patties	50 - 2.25 oz.
Garlic Powder	1/2 Teaspoon
Tomato Slices	100
Onion Powder	3/4 Teaspoon
Chopped Lettuce	50 oz.
Fine Ground Black Pepper	1/4 Teaspoon
Cucumber Slices	50 oz.
Buttermilk	1 Pint
White Vinegar	2 oz.
Low Fat Plain Yogurt	1 Cup
Low Sodium Ketchup	1 Cup
Low Fat and Low Sodium Mayonnaise	1 Cup

Smart Picks™ Ketchup Ranch Dressing Ingredients
Dried Dill	1/2 Tablespoon
Garlic Powder	1/2 Teaspoon
Onion Powder	3/4 Teaspoon
Fine Ground Black Pepper	1/4 Teaspoon
Buttermilk	1 Pint
White Vinegar	2 oz.
Low Fat Plain Yogurt	1 Cup
Low Sodium Ketchup	1 Cup
Low Fat and Low Sodium Mayonnaise	1 Cup

Make Ranch Dressing.
1. In a large bowl whisk together Dill, Garlic Powder, Onion Powder, Black Pepper, Buttermilk and Vinegar.
2. Add Yogurt, Ketchup and Mayonnaise, whisk to combine well.
3. Set dressing aside.
Heat Low Sodium Beef Patties.
1. Convection Oven (Frozen Product): Preheat oven to 350°F. Heat for 9 - 11 minutes or until internal temperature reaches 165°F.
2. Conventional Oven (Frozen Product): Preheat oven to 350°F. Heat for 15 - 18 minutes or until internal temperature reaches 165°F.
3. Microwave Oven (Frozen Product): Place on microwave safe plate, cover with paper towel and heat on high for 60 - 70 seconds.
4. Flat–Top Grill (Frozen Product): Heat grill to 375°F (medium – high) for 10 - 12 minutes (5 - 6 minutes).
Place Chopped Lettuce on serving piece.
Place 1 Low Sodium Beef Pattie.
Place 1 Tomato Slice on top.
Place 1 Cucumber Slice on top of the Tomato Slice.
Top with 0.75 oz. Ketchup Ranch Dressing and serve.

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