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.
Ingredients
Units
Scale
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
Instructions
- 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.
- 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.
- 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.
- 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.
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.
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
