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