Big Mac Salad Recipe

Hey friend, have you ever craved that iconic Big Mac flavor without diving into a bun? That s exactly why I love this Big Mac Salad Recipe – it captures all those classic tastes in a fresh, satisfying salad form. It s perfect for a quick lunch or a light dinner when you want something comforting but not heavy. Honestly, when I first tried this, I was amazed how easily it hit all those nostalgic notes with way fewer carbs and tons of fresh crunch.

This Big Mac Salad Recipe also shines because it s super versatile and comes together in just about 15 minutes, making it a fantastic go-to during busy weeknights. Plus, it s a total crowd-pleaser when I serve it up for family dinners or casual get-togethers. I ve found it to be a fun way to shake up regular salad routines without losing any of that legendary burger charm.

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Ingredients You’ll Need

These ingredients come together beautifully to recreate that classic Big Mac experience in salad form. The combination of crisp iceberg lettuce, cheddar cheese, and that special sauce is what really steals the show, so try to use fresh and good-quality items.

• Mayonnaise: The creamy base for your dressing – I prefer using a good-quality mayo for richness.
• Sweet Onion: Finely diced to add just the right mild zing without overpowering the dressing.
• Ketchup: Brings a touch of sweetness and that signature tang.
• Yellow Mustard: Adds a subtle sharpness – don t skip this, it s key to the flavor balance.
• Sweet Pickle Relish: This ingredient is essential for that Big Mac pickle vibe in both the sauce and salad.
• White Vinegar (or Lemon Juice): Provides brightness and helps cut some of the richness.
• Sweet Paprika: Just a hint to deepen the sauce flavor.
• Kosher Salt: Enhances all the other flavors in the dressing and beef.
• Lean Ground Beef: Look for about 90% lean so you get good flavor without too much fat.
• Coarse Salt & Black Pepper: To season the beef perfectly for that savory punch.
• Garlic Powder: Adds a subtle depth to the beef – you ll thank me later.
• Iceberg Lettuce: Shredded-it gives the salad the classic crisp crunch we all love.
• Sharp Cheddar Cheese: Shredded cheese adds a nice tangy creaminess.
• Finely Diced Onions: More fresh bite to balance the creamy and savory elements.
• Finely Diced Dill Pickles: For that tangy pickle pop reminiscent of the Big Mac.
• Toasted Sesame Seeds: Just a sprinkle on top adds eye-pleasing texture and a subtle nutty hint.

Variations

I love mixing things up with this Big Mac Salad Recipe depending on the season or what s in my fridge. Don t hesitate to customize it-making this recipe your own is half the fun!

• Use Ground Turkey or Chicken: I tried swapping in ground turkey once and was pleasantly surprised how well the sauce still paired with the lighter meat.
• Make It Low-Carb Keto: Skip the ketchup in the sauce and use a sugar-free ketchup instead; the salad remains tasty without compromising your goals.
• Extra Crunch: Adding chopped radishes or celery gives an extra refreshing crunch I ve come to enjoy.
• Vegan Version: Try crumbled tofu or plant-based beef substitute with vegan mayo and skip the cheese for a plant-powered take that s still bursting with Big Mac vibes.

How to Make Big Mac Salad Recipe

Step 1: Whisk Together the Big Mac Sauce Dressing

First things first, mix all the dressing ingredients – mayo, diced sweet onion, ketchup, mustard, pickle relish, vinegar, paprika, and salt – in a bowl until smooth. If you find it a bit thick for drizzling, just add a teaspoon or two of water to loosen it up. I usually make this ahead so the flavors marry well while I cook the beef; if you d like, cover and refrigerate it for later use.

Step 2: Cook the Beef with a Perfect Char

Heat a large nonstick pan over medium-high. Once it s hot, spray a bit of nonstick spray and add the ground beef. Let it cook undisturbed for 1-2 minutes so it develops a nice char-this little sear adds so much flavor. Then, break the beef into tiny crumbles and sauté until it’s fully cooked with no pink left. Drain excess fat, season with salt, pepper, and garlic powder, and transfer the meat to a shallow bowl to cool slightly. This cooling step helps keep the salad crisp when assembling later.

Step 3: Assemble the Big Mac Salad

Divide the shredded iceberg lettuce evenly into four bowls in neat rows (I like about 1½ cups per bowl). Then layer on the cooked beef crumbles, shredded cheddar, diced onions, and diced dill pickles. Drizzle about 3 tablespoons of the Big Mac sauce over each salad, then toss gently to coat everything in that amazing dressing. Just before serving, sprinkle toasted sesame seeds on top for that signature finishing touch.

How to Serve Big Mac Salad Recipe

Garnishes

I always top my salad with toasted sesame seeds because they bring a subtle nutty crunch that s just perfect. Sometimes I add a little extra shredded cheddar or even a few crispy fried onions on top when I want an indulgent flair. Fresh parsley or chives tossed in add a splash of color and freshness too.

Side Dishes

This salad pairs wonderfully with simple sides like baked sweet potato fries or a crisp cucumber salad for a refreshing contrast. If you want something heartier, an easy corn on the cob or some garlic bread complements all those burger-inspired flavors beautifully.

Creative Ways to Present

For parties, I like to serve Big Mac Salad Recipe in mason jars or clear cups for single servings-it s both visually fun and easy to enjoy. Layering the ingredients visibly looks so tempting and keeps the components crisp until guests dig in. You can also turn it into a salad bar setup, letting everyone build their own bowls with toppings and sauce on the side.

Make Ahead and Storage

Storing Leftovers

I usually store the components separately-keep the Big Mac sauce in an airtight container in the fridge, and place the beef and veggies each in their own containers to maintain freshness. When stored this way, the salad ingredients last about 2-3 days without losing texture.

Freezing

Since this salad relies on crunchy lettuce and fresh pickles, I don t recommend freezing the whole thing. However, cooked ground beef freezes really well if you want to batch cook and defrost later for quick salad assembly.

Reheating

To enjoy leftovers, I gently reheat the seasoned beef in a skillet over medium heat until warm-then toss it with fresh shredded lettuce and other salad fixings. I avoid reheating the whole salad to keep the crisp textures intact.

FAQs

Final Thoughts

Honestly, this Big Mac Salad Recipe has become such a staple in my kitchen because it s flavorful, simple, and a little nostalgic without being a burden to throw together. I love sharing it with friends who are blown away by how familiar it tastes yet how fresh and light it feels. Give it a try next time you want that classic burger flavor but in a fun salad form-you ll be glad you did!

Big Mac Salad Recipe

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• Author: Paula
• Prep Time: 10 minutes
• Cook Time: 5 minutes
• Total Time: 15 minutes
• Yield: 4 servings
• Category: Salad
• Method: Stovetop
• Cuisine: American
• Diet: Low Fat

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Description

This Big Mac Salad is a fresh and flavorful twist on the classic McDonald’s Big Mac sandwich. Featuring a zesty homemade dressing that mimics the iconic sauce, seasoned lean ground beef, crisp iceberg lettuce, sharp cheddar cheese, and diced onions and pickles, this salad is a delicious low-carb option that delivers all the familiar flavors without the bun. Ready in just 15 minutes, it’s perfect for a quick lunch or dinner.

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Ingredients

Units USM Scale 1x2x3x

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

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

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Instructions

1. Make the dressing: Whisk all the dressing ingredients together in a bowl until smooth. If the dressing is too thick to drizzle evenly, thin it out by adding a small amount of water as needed. Set aside the dressing while you prepare the beef, or cover and refrigerate it if you plan to use it later.
2. Cook the beef: Heat a large nonstick skillet over medium-high heat. Once hot, spray with nonstick spray and add the lean ground beef. Let it cook undisturbed for 1 to 2 minutes to develop a nice char. Then, break the beef into very small crumbles and continue to sauté until fully cooked and no pink remains. Drain off any excess fat. Season the beef with coarse salt, black pepper, and garlic powder. Transfer the beef to a shallow bowl and allow it to cool slightly.
3. Assemble the salad: Divide the shredded iceberg lettuce evenly into four bowls (approximately 1 1/2 cups per bowl) arranged in rows. Top each portion of lettuce with about 1/3 cup of the cooked beef, then add shredded cheddar cheese, diced onions, and diced dill pickles on top.
4. Dress and garnish: Drizzle about 3 tablespoons of the prepared Big Mac sauce over each salad. Toss gently to coat the ingredients evenly with the dressing. Finish by sprinkling a small amount of toasted sesame seeds over each salad bowl for garnish. Serve immediately and enjoy your Big Mac Salad.

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Notes

• The dressing can be prepared in advance and stored in the refrigerator for up to 3 days.
• If you prefer a thinner dressing, add water gradually to achieve desired consistency.
• Using lean ground beef helps reduce excess fat; however, draining the fat is key to a less greasy salad.
• For an extra crunch, add diced fresh cucumbers or shredded carrots as optional toppings.
• This salad is a great low-carb alternative to a traditional burger and fries meal.

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Nutrition

• Serving Size: 1 salad bowl (approx. 1/4 of recipe)
• Calories: 350
• Sugar: 5g
• Sodium: 620mg
• Fat: 22g
• Saturated Fat: 6g
• Unsaturated Fat: 12g
• Trans Fat: 0g
• Carbohydrates: 8g
• Fiber: 2g
• Protein: 28g
• Cholesterol: 75mg