If you’re craving the iconic flavors of a Big Mac without the guilt of fast food, this Big Mac Salad hits the spot. It’s a low-carb, high-flavor alternative for lunch or dinner that’s simple to put together.
- Cuisine: American
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Servings: 4
Why You’ll Love This Recipe
- All the flavor of a Big Mac without the carbs.
- Quick and effortless; ready in just 25 minutes.
- Customizable for your taste preferences.
- A hearty, satisfying meal with minimal cleanup.
Ingredients
- 1/2 cup mayonnaise: Forms the creamy base of the dressing. Opt for light mayo for a lower-calorie version.
- 2 tablespoons finely diced sweet onion: Adds a gentle sweetness and crunch to the dressing.
- 2 tablespoons ketchup: Provides the tangy sweetness typical of Big Mac sauce.
- 1 teaspoon prepared yellow mustard: For a traditional fast-food mustard flavor. Dijon can be a substitute for a slightly different taste.
- 1 tablespoon sweet pickle relish: Gives the sauce its classic sweet pickle note. If unavailable, finely diced sweet pickles work too.
- 1 teaspoon white vinegar (or lemon juice): Adds acidity. Lemon juice is a good substitute for a citrusy touch.
- 1/4 teaspoon sweet paprika: Enhances flavor with a mild, smoky aroma.
- 1/8 teaspoon kosher salt: Balances the flavors in the dressing.
- Nonstick spray: Ensures the beef doesn’t stick while cooking.
- 1 pound lean ground beef: Provides the bulk of the meal while keeping it hearty and filling.
- 1 teaspoon coarse salt: Seasons the beef perfectly.
- 1/2 teaspoon ground black pepper: Adds subtle heat to the beef.
- 1/4 teaspoon garlic powder: Infuses the beef with savory, aromatic depth.
- 6 cups shredded iceberg lettuce: Creates a crisp, refreshing base. Romaine is a great alternative.
- 1 cup shredded sharp cheddar cheese: Offers a sharp, creamy contrast to the salad.
- 1/2 cup finely diced onions: Adds a fresh, crisp bite.
- 1/4 cup finely diced dill pickles: Infuses tanginess into the salad.
- Toasted sesame seeds (for garnish): Mimic the classic sesame seed bun flavor.
How to Make It
Step 1: Make the Dressing
Combine the mayonnaise, sweet onion, ketchup, mustard, sweet pickle relish, white vinegar, paprika, and salt in a bowl. Whisk until creamy and well-blended. If the mixture is too thick to pour, add a splash of water. Set aside to let the flavors meld as you prepare the beef.
Step 2: Cook the Beef
Heat a large nonstick skillet over medium-high heat. When the pan is hot, spray with nonstick spray to prevent sticking and add the ground beef. Let it sit undisturbed for 1-2 minutes to develop a savory crust. Break the beef into tiny crumbles and sauté until cooked through, showing no pink. Drain any excess fat and season with coarse salt, black pepper, and garlic powder. Transfer to a bowl to cool slightly.
Step 3: Assemble the Salad
In four salad bowls, distribute the shredded iceberg lettuce evenly in rows. Top each portion with approximately 1/3 cup of the seasoned beef crumbles, shredded cheddar cheese, diced onions, and pickles.
Step 4: Dress and Serve
Drizzle about 3 tablespoons of the prepared dressing over each salad. Toss gently to coat, garnish with toasted sesame seeds, and enjoy.
Recipe FAQs
Can I make the dressing in advance?
Yes, you can prepare the dressing up to two days in advance. Store it in an airtight container in the refrigerator.
What can I use instead of iceberg lettuce?
Romaine lettuce is a great alternative, offering similar texture and freshness. You can even mix in some spinach for added nutrients.
Is it possible to use leftover ground beef?
Absolutely! Reheat it in a nonstick skillet or microwave until warm, then proceed with the recipe.
