Big Mac Salad
Ingredients
For the Salad:
- 1 lb ground beef 85% lean
- 1 teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 6 cups shredded iceberg lettuce or romaine for extra crunch
- 1 cup shredded cheddar cheese
- ½ cup diced pickles
- ½ cup cherry tomatoes halved (optional)
- ¼ cup diced red onion optional
For the Big Mac Dressing:
- ½ cup mayonnaise
- 2 tablespoons sugar free ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon pickle relish
- 1 tablespoon white vinegar
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- ¼ teaspoon smoked paprika optional
Instructions
1. Cook the Ground Beef:
- Heat a large skillet over medium high heat.
- Add ground beef, salt, pepper, garlic powder, and onion powder.
- Cook until the beef is browned and fully cooked, breaking it into crumbles as it cooks.
- Drain any excess fat and set aside to cool slightly.
2. Prepare the Big Mac Dressing:
- In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle relish, vinegar, onion powder, garlic powder, and paprika until smooth.
- Adjust seasoning to taste, and set aside.
3. Assemble the Salad:
- In a large salad bowl, add shredded lettuce, cheddar cheese, diced pickles, tomatoes, and red onion.
- Add the cooked ground beef to the salad.
- Drizzle the Big Mac dressing over the salad.
4. Toss and Serve:
- Gently toss the salad to combine all ingredients and evenly coat with dressing.
- Serve immediately for the best crunch and flavor.
- 💡 Pro Tip: For an extra crunchy salad, chill the lettuce and veggies in the fridge before assembling.
Notes
For a keto friendly version, use sugar free ketchup and full fat mayonnaise in the dressing. You can add extra toppings like crispy bacon, sliced avocado, or boiled eggs to make the salad more filling. To store leftovers, keep the salad components and dressing separate to maintain freshness. The cooked beef can be refrigerated for up to 3 days, while the dressing lasts up to a week.
