Description
This Big Mac Salad is a delicious low-carb, keto-friendly alternative to the classic burger. It combines seasoned ground beef, fresh romaine lettuce, cheddar cheese, pickles, and a tangy Big Mac-style dressing to recreate the beloved flavors in a light, fresh salad form. Perfect for a quick and satisfying meal.
Ingredients
Scale
Main Ingredients
- 1 lb ground beef
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 6 cups chopped romaine lettuce
- 1/2 cup shredded cheddar cheese
- 1/2 cup diced dill pickles
- 1/4 cup diced red onion
- 1/2 cup cherry tomatoes, halved (optional)
- 1/4 cup Big Mac-style dressing (see below)
Big Mac Dressing
- 1/4 cup mayonnaise
- 1 tablespoon sugar-free ketchup
- 1 tablespoon diced dill pickles
- 1 teaspoon yellow mustard
- 1/2 teaspoon onion powder
- 1/2 teaspoon garlic powder
- 1/2 teaspoon white vinegar
Instructions
- Cook the Ground Beef: In a skillet over medium heat, add the ground beef seasoned with salt and black pepper. Cook until fully browned, about 7 to 8 minutes, breaking it apart as it cooks. Drain excess fat and set the beef aside to cool slightly.
- Prepare the Dressing: In a small bowl, whisk together mayonnaise, sugar-free ketchup, diced dill pickles, yellow mustard, onion powder, garlic powder, and white vinegar until the dressing is smooth and well combined.
- Assemble the Salad: In a large salad bowl, layer the chopped romaine lettuce first, then add halved cherry tomatoes if using, shredded cheddar cheese, diced dill pickles, and diced red onion evenly over the lettuce.
- Add Beef and Dressing: Top the salad with the cooked ground beef. Drizzle the prepared Big Mac-style dressing over the salad just before serving. Toss gently to combine or serve the dressing on the side according to preference.
Notes
- Omit the cherry tomatoes for a lower-carb salad option.
- Substitute ground turkey or chicken for beef for a leaner protein choice.
- To make this recipe dairy-free, exclude the cheddar cheese and use dairy-free mayonnaise in the dressing.
