Spring Vegetable Salad

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Why I Love This

Comfort Food Classic: It’s warm, hearty, and packed with nostalgic flavors that remind me of family dinners and cozy gatherings.
Perfectly Cheesy: The melted, bubbly layer of cheese on top combined with the rich, saucy pasta is irresistible.
Great for Leftovers: It tastes just as good (if not better!) the next day, making it a meal that keeps on giving.

Ingredients

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Instructions (layout 1)

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Step 1: Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook rice. We love this with white rice cooked in the Instant Pot.

Step 4: Serve with rice and enjoy!

Instructions (layout 2)

Step 1: Chop Vegetables

Chop all the vegetables into small ½" cubes. It's important that they're all uniform size so that they cook evenly.

Step 2: Cook Vegetables

In a large pot, add olive oil and saute and soft and translucent. This usually takes about 20 minutes on medium heat.

Step 3: Cook Rice

We love this with white rice cooked in the Instant Pot.

Step 3: Serve!

Serve with rice and enjoy!

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Substitutions

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Lettuce - instead of ice berg lettuce, you can use romaine lettuce or spinach
Bun - use gluten free buns instead of white bread buns to make this gluten free
Vegetarian - the beef hamburger can be replaced with a plant-based burger to make this vegetarian

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Kid friendly - add crushed potato chips (ketchup chips!)

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Storage

Store the wet ingredients (lettuce, tomato, onion) separately from the dry ingredients (buns) in the fridge, and recombine when ready. Good for 2-3 days.

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Why I Love This

Ingredients

Instructions (layout 1)