Big Mac Salad

This healthy Big Mac salad tastes just like your favorite cheeseburger! Topped with veggies, ground beef, and copycat Big Mac sauce, it’s even better than fast food. Watch the video below to see how I make it in my kitchen!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 375kcal

Author Arman Liew

Ingredients

1/2 cup Big Mac sauce
1 tablespoon olive oil
1 pound ground beef
1 teaspoon salt
1/2 teaspoon black pepper
1 large iceberg lettuce chopped
1/2 cup dill pickles sliced
1 small red onion sliced
1 cups shredded cheddar cheese
1 cup cherry tomatoes sliced

Instructions

Make the Big Mac sauce by whisking together the mayonnaise, ketchup, diced pickles, lemon juice, sugar, mustard, onion powder, salt, and garlic powder.
Heat the olive oil in a skillet over medium-high heat. Add the ground beef and cook until browned. Season with salt and pepper and set aside.
In four bowls, arrange layers of lettuce, pickles, onion, shredded cheddar cheese, cherry tomatoes, and the cooked beef. Drizzle the Big Mac sauce over the top and serve immediately.

Video

Notes

TO MAKE AHEAD: The dressing can be made ahead and stored in an airtight container in the fridge for up to 2 weeks. Keep the chopped salad toppings, cooked and cooled ground beef, and lettuce in separate containers in the fridge for 2 to 3 days before assembling and serving.

TO STORE: It’s best to eat the dressed salad as soon as it’s assembled or else the lettuce will wilt. Still, if you have leftovers, you can keep them in an airtight container in the fridge for 1 to 2 days.

Nutrition