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Big Mac Salad Recipe

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This Big Mac Salad brings the iconic flavors of the famous burger into a fresh, low-carb salad form. Featuring a tangy, creamy sauce reminiscent of the classic Big Mac dressing, seasoned ground beef, crisp iceberg lettuce, sharp cheddar cheese, and diced pickles and onions, this recipe is 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

  1. Make the dressing: Whisk together mayonnaise, sweet onion, ketchup, yellow mustard, sweet pickle relish, white vinegar, sweet paprika, and kosher salt until well combined. If the dressing is too thick to drizzle, thin it out with a small amount of water. Set aside to let flavors meld, or cover and refrigerate if using later.
  2. Cook the beef: Heat a large nonstick pan over medium-high heat. Once hot, spray with nonstick spray and add the lean ground beef. Allow it to cook undisturbed for 1 to 2 minutes to develop a nice char. Then break the beef apart into tiny crumbles and continue sautéing until fully cooked and no pink remains. Drain off excess fat, then season with coarse salt, ground black pepper, and garlic powder. Transfer the cooked beef to a shallow bowl and let it cool slightly.
  3. Assemble the salad: Divide the shredded iceberg lettuce in rows across 4 salad bowls, about 1 1/2 cups per bowl. Top each portion with approximately 1/3 cup of the cooked beef crumbles, shredded cheddar cheese, diced onions, and diced dill pickles.
  4. Add the dressing and garnish: Drizzle about 3 tablespoons of the prepared Big Mac dressing over each salad. Toss gently to coat all ingredients evenly. Finally, garnish with a sprinkle of toasted sesame seeds for added texture and flavor. Serve immediately and enjoy.

Notes

  • If the sauce is too thick for your preference, thin it with a little water to reach desired consistency.
  • You can prepare the dressing ahead of time and refrigerate it for up to 2 days.
  • For a leaner option, use extra-lean ground beef or substitute ground turkey.
  • Make sure to drain off excess fat after cooking the beef to keep the salad from becoming greasy.
  • To enhance the toasted sesame seeds flavor, lightly toast them in a dry skillet before garnishing.

Find it online: https://queenrecipe.com/big-mac-salad-recipe/