Description
This Big Mac Salad captures all the classic flavors of the iconic burger in a fresh, low-carb salad format. Featuring seasoned ground beef, crunchy iceberg lettuce, sharp cheddar cheese, pickles, onions, juicy tomatoes, and a creamy Thousand Island dressing, this dish is a quick and satisfying meal perfect for lunch or dinner.
Ingredients
Scale
Meat
- 1 lb lean ground beef
Vegetables
- 4 cups chopped iceberg lettuce
- 1 cup diced tomatoes
- 1/2 cup sliced pickles
- 1/4 cup finely chopped onions
Dairy
- 1 cup shredded sharp cheddar cheese
Dressing
- 1/2 cup Thousand Island dressing
Seasonings
- Garlic powder, to taste
- Onion powder, to taste
- Salt, to taste
- Black pepper, to taste
Instructions
- Cook Ground Beef: In a large skillet over medium heat, brown the lean ground beef until it is fully cooked and no longer pink, breaking it apart as it cooks. Drain any excess fat from the skillet.
- Season the Beef: Return the skillet to heat and season the cooked beef with garlic powder, onion powder, salt, and black pepper. Stir the seasonings into the beef until fragrant and evenly combined, then remove from heat.
- Prepare the Lettuce: While the beef is cooking, chop the iceberg lettuce into bite-sized pieces and place them in a large mixing bowl.
- Add Fresh Ingredients: Add the diced tomatoes, sliced pickles, shredded cheddar cheese, and finely chopped onions to the bowl with the lettuce, then toss gently to combine all ingredients evenly.
- Dress the Salad: Drizzle the Thousand Island dressing over the salad mixture and toss again until everything is well-coated with the dressing.
- Serve: Serve the salad immediately on individual plates or in a large family-style bowl for sharing.
Notes
- You can substitute ground turkey or chicken for a lighter version.
- For a keto-friendly option, ensure the Thousand Island dressing is low-sugar.
- If you prefer, add shredded lettuce instead of chopped for different texture.
- Feel free to customize with extra veggies like cucumbers or bell peppers.
- Store leftovers in an airtight container in the refrigerator for up to 2 days; dress right before serving to prevent sogginess.
