Description
This Big Mac Salad is a fresh, flavorful twist on the classic fast-food favorite. Combining crisp romaine and iceberg lettuce, shredded cheddar and mozzarella cheeses, tangy pickles, and thinly sliced red onions, it replicates all the iconic Big Mac flavors in a healthy, hearty salad. Ground beef cooked with simple seasonings makes this dish satisfying and protein-packed, while a creamy homemade Big Mac sauce dressing ties all the ingredients together perfectly.
Ingredients
Scale
Salad Ingredients
- 4 cups romaine lettuce, chopped
- 1 cup iceberg lettuce, chopped
- 1 cup cheddar cheese, shredded
- 1 cup mozzarella cheese, shredded
- 1 cup pickles, sliced
- 1/2 cup red onion, thinly sliced
- 1 pound ground beef
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Big Mac Dressing
- 1/2 cup Big Mac sauce
- 1/4 cup ketchup
- 1 tablespoon mustard
- 1 tablespoon white vinegar
- 1 tablespoon sweet pickle relish
Instructions
- Heat the skillet: Heat a large skillet over medium-high heat and add the tablespoon of olive oil to prepare for cooking the beef.
- Cook the ground beef: Once the oil is hot, add the ground beef to the skillet, breaking it apart with a spatula to ensure even cooking.
- Season the beef: Sprinkle the beef with salt and black pepper as it cooks, stirring occasionally to brown evenly.
- Brown and drain beef: Continue cooking until the beef is fully browned, about 7 to 10 minutes, then drain excess fat carefully.
- Prepare salad ingredients: While the beef cooks, chop the romaine and iceberg lettuce into bite-sized pieces and place in a large bowl.
- Add cheeses: Shred the cheddar and mozzarella cheeses and add them to the lettuce bowl.
- Add pickles and onions: Slice the pickles into thin rounds and thinly slice the red onion, then add both to the bowl.
- Make the dressing: In a small bowl, combine the Big Mac sauce, ketchup, mustard, white vinegar, and sweet pickle relish.
- Whisk dressing: Whisk the dressing ingredients thoroughly until smooth and fully combined.
- Combine beef and salad: Once the beef has cooled slightly, add it to the salad bowl with the vegetables and cheeses.
- Toss the salad: Pour the dressing over the salad and toss gently to coat all ingredients evenly.
- Serve: Serve the Big Mac Salad immediately for best flavor, or cover and refrigerate to serve later.
Notes
- Drain excess beef fat to keep the salad from becoming greasy.
- Let the cooked beef cool slightly before adding to the salad to avoid wilting the lettuce.
- For a lower-fat option, use lean ground beef or substitute ground turkey.
- The Big Mac sauce can be replaced with store-bought Thousand Island or special sauce for convenience.
- This salad is best served fresh but can be refrigerated for up to 24 hours.
