Big Mac Salad (No Mayo!)

To prepare the sauce, combine the cashews, water, tomato paste, mustard, vinegar, maple syrup, onion powder, and salt in a high-speed blender. Secure the lid and blend until very smooth. Pour the sauce into an airtight container and set it aside while you prepare the rest of the ingredients. (This sauce will thicken as it sits; feel free to stir in another tablespoon or two of water later to help thin it out again.) 2. To prepare the burger crumble, add a drizzle of olive oil to a skillet over medium-high heat. Add the ground beef to the skillet and break it up with a wooden spoon or spatula. Season with ½ teaspoon of salt, and continue breaking up the meat until it's no longer pink, about 8 minutes. 3. To the cooked ground beef, add in the drained lentils, onion powder, and remaining ½ teaspoon salt. Stir well, until the lentils are heated through and look like they blend in with the beef crumbles. Remove from the heat and set aside. 4. To assemble the salad, start with a bed of chopped romaine lettuce. (Or use iceberg lettuce if you prefer.) Spoon the warm burger crumble over the top, along with sliced tomatoes, diced pickles, and shredded cheddar cheese, if desired. Drizzle the sauce generously over the top, then the salad is ready to eat. 5. The components of this salad can be stored separately in airtight containers in the fridge for up to 4 days. The dressing will thicken when chilled, but you can thin it out by adding a tablespoon of water and stirring well. 6. prep10 mins 7. cook0 mins 8. total10 mins