Big Mac Salad Recipe

A salad in a white bowl on a wooden table, topped with ground meat, shredded cheese, chopped onions, sliced pickles, and drizzled with creamy dressing. A jar of dressing and a wooden spoon are nearby, with a lace doily adding a decorative touch.

This big mac salad recipe is one that we have been enjoying for years! It's a recipe that the whole family loves while also fitting into my keto friendly lifestyle.

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Prep Time: 20

Cook Time: 10

Author: Heather Painchaud

Servings: 4 servings

Ingredients

For Salad

1 pound lean ground beef
1-2 tsp salt and pepper
8 oz iceburg lettuce chopped; or iceberg romaine if desired about 4 cups
¾ cup cheddar cheese shredded
½ cup dill pickles finely diced
¼ cup white onion finely diced
1 tsp sesame seeds optional, for garnish

For Dressing

½ cup mayonnaise
2 Tbsp ketchup
1 Tbsp finely diced dill pickles
2-3 tsp pickle juice
2 tsp yellow mustard
1 tsp white sugar
½ tsp paprika
½ tsp dried dill
¼ tsp onion powder
¼ tsp salt

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Instructions

In a large skillet, cook the beef over medium-high heat until browned, seasoning with salt and pepper.
In a small bowl, whisk together the homemade dressing ingredients or blend for a smoother texture.
In a large salad bowl, layer the lettuce, cheese, pickles, onions, and cooked beef.
Drizzle with Big Mac salad dressing, toss to coat, and garnish with sesame seeds.
Serve immediately or store in an airtight container for later.

Notes

Adjust the dressing consistency – Want it thicker? Use less pickle juice. Want it thinner?

Add more!Make it ahead – The dressing tastes even better after a few hours in the fridge.

Storage tip – Keep leftovers in an airtight container and store in the fridge for up to 3 days. If you’re making this for meal prep, store the components in separate containers and assemble when ready.

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