Big Mac Salad
A fun and fresh twist on the iconic Big Mac, this salad combines crisp lettuce, juicy ground beef, and classic toppings for a satisfying meal without the carbs.
Equipment
- Skillet
- Salad Bowl
- Mixing Bowl
Ingredients
Main Ingredients
- 1 pound Ground beef Choose lean ground beef for better flavor and texture.
- 4 cups Iceberg lettuce Chopped into bite-sized pieces.
- 1 large Tomato Diced.
- 1/2 medium Red onion Thinly sliced.
- 1 cup Cheddar cheese Shredded, sharp cheddar preferred.
- 1/2 cup Pickles Sliced dill pickles.
- 1/2 cup Big Mac sauce Store-bought or homemade.
- 1 tablespoon Mustard For added flavor.
- to taste Salt and pepper For seasoning.
Instructions
- In a large skillet over medium heat, add the ground beef. Break it up with a spatula and cook until browned and fully cooked, about 7-10 minutes. Drain any excess grease and season with salt and pepper to taste. Set aside to cool slightly.
- While the beef is cooking, wash and chop the iceberg lettuce into bite-sized pieces. Dice the tomato, thinly slice the red onion, and cut the pickles into rounds or spears.
- In a small bowl, combine the Big Mac sauce and mustard. Mix well until fully combined.
- In a large salad bowl, layer the chopped lettuce as the base. Add the cooked ground beef evenly over the lettuce, followed by the diced tomatoes, sliced red onion, and pickles. Sprinkle the shredded cheddar cheese on top.
- Drizzle the Big Mac dressing over the top of the salad. Toss gently to combine or leave layered for presentation.
- Serve immediately in individual bowls or let everyone help themselves to the main bowl.
Notes
This salad is best enjoyed fresh. You can store leftovers in an airtight container in the refrigerator for up to 2 days.