Description
This Big Mac Salad puts a fresh spin on the classic cheeseburger by turning it into a vibrant, flavorful salad. Combining seasoned ground beef, crisp romaine lettuce, juicy tomatoes, shredded cheddar cheese, and diced pickles, all tossed in a tangy, smoky dressing, this dish captures the essence of a Big Mac in a light and satisfying salad form. Perfect as a quick lunch or a hearty side dish, it takes just 20 minutes to prepare and serves six.
Ingredients
For the Salad
- 1 lb Ground beef
- 1 tsp Sea salt
- 1/4 tsp Black pepper
- 8 oz Romaine lettuce (chopped; or iceberg lettuce if desired)
- 1 cup Tomatoes (chopped)
- 3/4 cup Cheddar cheese (shredded)
- 1/2 cup Pickles (diced)
- Sesame seeds (optional, for garnish)
For the Dressing
- 1/2 cup Mayonnaise
- 2 tbsp Pickles (diced)
- 2 tsp Mustard
- 1 tsp White vinegar
- 1/2 tsp Smoked paprika
- 1 1/2 tbsp Besti Powdered Monk Fruit Allulose Blend
Instructions
- Cook the ground beef: Add the ground beef to a large skillet over medium-high heat. Optionally, add a little oil if needed. Break the beef apart using a spatula, then season with sea salt and black pepper. Cook, stirring occasionally, for 8-10 minutes until the beef is fully browned and the moisture has evaporated.
- Prepare the dressing: While the beef cooks, combine all the dressing ingredients—mayonnaise, diced pickles, mustard, white vinegar, smoked paprika, and powdered monk fruit sweetener—in a blender. Puree until smooth. If the dressing is thicker than desired, thin it out with a small amount of water or oil and blend again. Taste and adjust sweetener as needed. Refrigerate until ready to serve.
- Assemble the salad base: In a large bowl, combine the chopped romaine lettuce, chopped tomatoes, shredded cheddar cheese, and diced pickles. Toss gently to mix the vegetables and cheese evenly.
- Add the cooked beef and dressing: Transfer the browned ground beef to the salad bowl. Drizzle the prepared dressing evenly over the mixture. Toss everything together carefully to coat all ingredients with the dressing.
- Garnish and serve: Sprinkle optional sesame seeds on top for a subtle nutty flavor and visual appeal. Serve immediately or refrigerate briefly before serving for a chilled salad experience.
Notes
- You can substitute iceberg lettuce for romaine if preferred for a different texture.
- If you don’t have powdered monk fruit sweetener, you can substitute with another low-calorie sweetener, but adjust quantities to taste.
- For added crunch, consider topping with crispy fried onions or croutons.
- This salad stores well in the refrigerator for up to 1 day but is best eaten fresh to keep the lettuce crisp.
- To make it dairy-free, substitute cheddar cheese with a vegan cheese alternative or omit it.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Side Dish
- Method: Frying
- Cuisine: American