Big Mac Salad

Prep Time: 20 minutes
Cook Time: 15 minutes
Total Time: 35 minutes
Servings: 4

Ingredients

For the Beef

• 1 pound (450 g) lean ground beef
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon smoked paprika (optional)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 teaspoon Worcestershire sauce

For the Salad

• 1 large head iceberg lettuce, chopped
• 2 cups romaine lettuce, chopped
• 1 cup shredded cheddar cheese
• 1 cup dill pickle slices, chopped
• ½ cup diced white onion
• 1 cup cherry tomatoes, halved (optional)
• 1 tablespoon sesame seeds (for a burger bun flavor)
• ½ cup toasted croutons or toasted sesame bread cubes (optional)

Big Mac-Style Dressing

• ½ cup mayonnaise
• 2 tablespoons ketchup
• 2 tablespoons sweet pickle relish
• 1 tablespoon yellow mustard
• 1 teaspoon white vinegar
• ½ teaspoon paprika
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• 1 teaspoon sugar
• Salt and black pepper to taste

Instructions

Step 1: Make the Dressing

1. In a medium bowl, whisk together the mayonnaise, ketchup, pickle relish, mustard, vinegar, paprika, onion powder, garlic powder, sugar, salt, and pepper.
2. Refrigerate while preparing the salad to allow the flavors to blend.

Step 2: Cook the Beef

1. Heat a large skillet over medium-high heat.
2. Add the ground beef and break it apart with a wooden spoon.
3. Season with onion powder, garlic powder, paprika, salt, pepper, and Worcestershire sauce.
4. Cook for 8–10 minutes until browned and fully cooked.
5. Drain excess grease if necessary.
6. Allow the beef to cool for about 5 minutes.

Step 3: Prepare the Salad

1. Wash and thoroughly dry the lettuce.
2. Chop the iceberg and romaine into bite-sized pieces.
3. Dice the onion.
4. Chop the pickles.
5. Halve the cherry tomatoes if using.
6. Shred the cheddar cheese if not pre-shredded.

Step 4: Assemble

1. Place the lettuce into a large serving bowl.
2. Add the cooked beef.
3. Sprinkle on the cheddar cheese.
4. Add onions, pickles, and tomatoes.
5. Sprinkle sesame seeds over the top.
6. Add croutons or toasted sesame bread cubes if desired.

Step 5: Dress the Salad

• Pour the dressing over the salad just before serving.
• Toss everything together until evenly coated.
• Serve immediately.

Tips

• For a lower-carb version, skip the croutons.
• Make it spicy by adding diced jalapeños or a pinch of cayenne pepper to the dressing.
• Meal prep by storing the beef, vegetables, and dressing separately and combining them just before eating.
• Add crispy bacon for extra flavor.

Storage

• Refrigerator: Store leftovers in an airtight container for up to 2 days. Keep the dressing separate for the best texture.
• Freezer: The cooked beef can be frozen for up to 3 months. Thaw overnight in the refrigerator before reheating.

Nutrition (Approximate Per Serving)

• Calories: 520
• Protein: 29 g
• Carbohydrates: 12 g
• Fat: 39 g
• Fiber: 3 g
• Sugar: 6 g
• Sodium: 870 mg