Enjoy the nostalgic flavors of a classic Big Mac without the bun with this Big Mac Salad.
Perfect for satisfying fast food cravings in a more wholesome form, this salad combines all the beloved elements of a Big Mac in a fresh and delicious way.
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This Big Mac Salad is not only a great lunch option but also a perfect dish for easy entertaining and make-ahead meals.
I do recommend making and eating this fresh for best taste. Note: If you make this ahead, I recommend keeping the beef and dressing separate. That way you can reheat the beef before putting it on the salad. Storing the dressing separate will keep the greens from wilting.
Enjoy the taste of your favorite burger in the form of a satisfying, nutritious salad that’s sure to be a hit at any gathering or a quiet night in.
How to Make Big Mac Salad
First, gather your ingredients.
Ingredients
For best taste, always use the highest quality ingredients you have access to.
To make this Big Mac Salad recipe, you will need the following ingredients:
- Mayonnaise
- Ketchup
- Dill pickles
- Yellow mustard
- White vinegar
- Paprika
- Lean ground beef
- Avocado oil
- Kosher salt
- Ground black pepper
- Onion powder
- Garlic powder
- Chili powder
- Shredded lettuce
- Shredded cheddar cheese
- Cherry tomatoes
- Sesame seeds
Feel free to add a drizzle of Worcestershire sauce to the dressing for an extra kick of flavor, or use iceberg lettuce for a crisper texture. Any lettuce works though!
Although I recommend using ground beef for best taste, you could also totally make this with ground turkey. It would still be delicious.
While this is suitable for those on a low-carb diet as is, y’all feel free to make it your own if you want something starchy to round this out! Add a toasted bun on the side, or some croutons for extra crunch, if you wish.
Cooking Big Mac Salad
Big Mac Salad is a delightful recipe that can be made in just a few simple steps.
Make copycat big mac sauce
Start by preparing the dressing, which is inspired my that iconic special sauce: mix mayonnaise, ketchup, chopped dill pickle, mustard, vinegar, and paprika in a small bowl. Set aside the Big Mac dressing or refrigerate for later use.
Cooking seasoned beef
In a large skillet, heat the oil over medium-high heat. Season the ground beef with salt, pepper, onion powder, garlic powder, and chili powder. Cook until brown and crumbly, about 8-10 minutes. Use a slotted spoon to transfer the beef to a bowl, allowing excess grease to drain.
Assembling Big Mac salad
In a large mixing bowl, combine shredded lettuce, cheddar cheese, halved cherry tomatoes, and chopped pickles. Add the cooked ground beef.
Then drizzle with the prepared dressing. I swear this homemade dressing is even better than the original!
Toss everything together, if you wish, until well mixed. Or you can leave it as is to load each forkful to create the perfect bite each time.
Sprinkle sesame seeds over the salad as a garnish before serving. Optional, but it gives a wink and a nod to that classic sesame seed bun.
I hope you enjoy this Big Mac salad! Be sure and let me know if you try it!
Leftovers
This salad is best fresh, and I do not recommend saving it for leftovers. If you must save leftovers, store them in an airtight container in the refrigerator for 1 to 2 days. These will likely wilt, the longer it goes.
Always use common sense and good judgement when it comes to leftovers, though! If something looks or smells off, it’s better to be safe and discard it.
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Big Mac Salad
Enjoy the nostalgic flavors of a classic Big Mac without the bun with this Big Mac Salad. Satisfy fast food cravings in salad form.
Ingredients
For the Dressing:
- 1/2 cup mayonnaise (I like Hellman's light, or Burman's light from ALDI)
- 3 Tablespoons ketchup
- 3 Tablespoons dill pickle finely chopped, about 1 small pickle
- 2 Tablespoons yellow mustard
- 1/2 Tablespoon white vinegar
- 1/2 teaspoon
paprika
For the beef:
- 1 pound lean ground beef I used lean beef
- 1/2 Tablespoon avocado oil or other neutral oil
- 3/4 teaspoon kosher salt
- 1/4 teaspoon ground black pepper
- 3/4 teaspoon onion powder
- 3/4 teaspoon garlic powder
- 1/2 teaspoon
chili powder
For the Salad:
- 8 cups shredded lettuce or 2 medium heads iceberg lettuce, thinly sliced
- 1 cup shredded cheddar cheese
- 2 cups cherry tomatoes halved
- 1/2 cup chopped dill pickles about 1 large or 2 small
- 1/2 Tablespoon sesame seeds optional, as garnish
Instructions
Make the dressing:
-
Add all the dressing ingredients in a medium bowl and whisk or mix with a fork. Set aside for later (or refrigerate).
-
Cook the beef: 2. To a large nonstick skillet (or other skillet), add the oil and heat over medium-high heat. Add the ground beef, salt, pepper, onion powder, garlic powder and chili powder. Break the beef into small pieces, mixing with the spices in the pan. Cook for 8-10 minutes, until the beef is fully cooked through and no pink spots remain.
- Transfer the meat to a bowl with a slotted spoon so any excess liquid drains out. Set the bowl of beef aside.
Assemble the Salad:
- Combine all the salad ingredients in a large bowl, along with the cooked beef, and drizzle with the dressing. Toss everything together.
- Sprinkle with sesame seeds as garnish.
Recipe Notes
-
Nutritional information is approximate and was calculated using a recipe nutrition label generator.
-
I do recommend making and eating this fresh for best taste. Note: If you make this ahead, I recommend keeping the beef and dressing separate. That way you can reheat the beef before putting it on the salad. Storing the dressing separate will keep the greens from wilting.
- I like to use multi color cherry tomatoes to add more color to the salad
- If using Lean ground beef, there shouldn’t really be much excess fat during Step 4.
- It’s not classic to the original Big Mac, but I think red peppers and avocado would be amazing in this salad
Katie says
This sounds AMAZING! Can’t wait to make it.
Marjorie @APinchOfHealthy says
Thanks Katie!