Big Mac Salad
This Big Mac Salad captures all the iconic flavors of a classic Big Mac in a lighter, fresher salad form. Featuring seasoned ground beef, crisp lettuce, tangy pickles, melty cheese, and creamy homemade Big Mac dressing, it’s a quick, versatile, and satisfying dish perfect for any meal.
Servings: 4 servings
Ingredients
- 1 lb ground beef choose lean for a healthier option
- 1 teaspoon onion powder
- 1 teaspoon garlic powder
- salt and pepper to taste
- 6 cups shredded iceberg lettuce
- 1 cup shredded cheddar cheese
- 1/2 cup dill pickle slices chopped
- 1/4 cup white onion finely chopped
- 1/2 cup cherry tomatoes halved, optional for extra freshness
For the Big Mac Dressing:
- 1/2 cup mayonnaise use a -certified brand
- 2 tablespoons sweet pickle relish
- 1 tablespoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- salt and pepper to taste
Instructions
- Start by heating a large skillet over medium heat. Add the ground beef and season it with onion powder, garlic powder, salt, and pepper. Cook the beef until it’s fully browned and no longer pink, breaking it apart into crumbles as it cooks. Once done, drain any excess fat and set the beef aside to cool slightly.
- In a small bowl, whisk together the mayonnaise, sweet pickle relish, yellow mustard, white vinegar, garlic powder, onion powder, salt, and pepper. Taste and adjust seasoning if needed.
- In a large salad bowl, add the shredded iceberg lettuce as your base. Top evenly with the cooked ground beef, shredded cheddar cheese, chopped pickles, white onions, and cherry tomatoes if using.
- Pour the Big Mac dressing over the salad just before serving. Toss gently to combine or leave it layered for a more structured presentation. Serve immediately for the best texture and flavor.
Equipment
- Large Skillet
- Small Bowl
- Large Salad Bowl
Notes
For extra flavor, add a splash of Worcestershire sauce to the ground beef while cooking. If you prefer a spicier kick, mix a little hot sauce into the dressing or sprinkle some red pepper flakes on top. Use freshly shredded cheese instead of pre-shredded for better melt and flavor. Make the dressing ahead of time to let the flavors meld—it tastes even better after resting for a few hours. Feel free to swap iceberg lettuce for romaine or a mixed greens blend for more texture and nutrients. Use -certified ground beef or your preferred ground protein to keep the dish aligned with your dietary choices.
Variations include using ground chicken or shredded rotisserie chicken instead of beef, plant-based crumbles or lentils for a vegetarian version, adding crushed pita chips or baked tortilla strips for crunch, swapping cheddar for mozzarella or dairy-free cheese, adding sesame seeds or toasted nuts to mimic the bun texture, and including additional veggies like cucumbers, bell peppers, or shredded carrots.
Store leftovers by keeping the cooked ground beef and dressing in airtight containers in the refrigerator and storing salad greens and toppings separately to avoid sogginess.