Description
This Big Mac Salad captures the classic flavors of the iconic burger in a fresh, low-carb salad form. Featuring seasoned ground beef, shredded lettuce, cheddar cheese, diced onions, and pickles, all tossed in a tangy homemade Big Mac sauce, it’s a quick and satisfying meal perfect for lunch or dinner.
Ingredients
Units
Scale
For the Sauce/Dressing
- 1/2 cup mayonnaise
- 2 tablespoons finely diced sweet onion
- 2 tablespoons ketchup
- 1 teaspoon prepared yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar (or lemon juice)
- 1/4 teaspoon sweet paprika
- 1/8 teaspoon kosher salt
For the Salad
- Nonstick spray
- 1 pound lean ground beef
- 1 teaspoon coarse salt
- 1/2 teaspoon ground black pepper
- 1/4 teaspoon garlic powder
- 6 cups shredded iceberg lettuce
- 1 cup shredded sharp cheddar cheese
- 1/2 cup finely diced onions
- 1/4 cup finely diced dill pickles
- Toasted sesame seeds, for garnish
Instructions
- Make the Dressing: Whisk together mayonnaise, finely diced sweet onion, ketchup, yellow mustard, sweet pickle relish, white vinegar (or lemon juice), sweet paprika, and kosher salt until smooth. If the dressing is too thick to drizzle, thin it with a small amount of water. Set aside while cooking the beef or refrigerate if using later.
- Cook the Beef: Heat a large nonstick pan over medium-high heat. Spray with nonstick spray and add the ground beef. Allow it to cook undisturbed for 1 to 2 minutes to develop a char. Then break the beef into very small crumbles and continue cooking until fully browned with no pink remaining. Drain excess fat. Season with coarse salt, black pepper, and garlic powder. Transfer to a shallow bowl to cool slightly.
- Assemble the Salad: Divide shredded iceberg lettuce evenly among four bowls, arranging in rows. Top each with approximately 1/3 cup cooked beef crumbles, shredded cheddar cheese, diced onions, and diced dill pickles.
- Add Dressing and Garnish: Drizzle about 3 tablespoons of the Big Mac sauce over each salad. Toss gently to coat everything evenly. Garnish with toasted sesame seeds and serve immediately for best flavor and texture.
Notes
- If the dressing is too thick, add a teaspoon of water at a time to reach desired consistency.
- For leaner beef, choose 90% lean or higher to reduce fat content.
- To save time, the dressing can be made in advance and refrigerated for up to 3 days.
- This salad is best served fresh to keep the lettuce crisp.
- Feel free to add extra pickles or cheese based on taste preferences.
Nutrition
- Serving Size: 1 salad (approximately 1/4 of recipe)
- Calories: 420
- Sugar: 5 g
- Sodium: 720 mg
- Fat: 30 g
- Saturated Fat: 9 g
- Unsaturated Fat: 19 g
- Trans Fat: 0.5 g
- Carbohydrates: 8 g
- Fiber: 2 g
- Protein: 28 g
- Cholesterol: 85 mg
