Big Mac Salad
Servings 6
Calories 413kcal
Ingredients
Salad Ingredients
- 1 lb 93% ground beef
- 1 clove garlic minced
- 1/2 white onion chopped
- 1/2 tsp salt
- 1/2 tsp pepper
- 2 tbsp mustard
- 2 tsp Worcestershire sauce
- 12 or more cups iceberg or romaine lettuce, chopped
- 1 pint grape or cherry tomatoes halved
- 1 1/2 cups shredded cheddar cheese
- 1/2 cup sliced dill pickles
- 2 tbsp sesame seeds optional
Sauce Ingredients
- 1/2 cup mayonnaise
- 1/2 tbsp white white vinegar
- 1/2 tbsp mustard
- 1/2 tbsp ketchup
- 1/2 tsp salt
- 1 tsp paprika
- 1/2 tsp onion powder
- 1/2 tbsp Swerve Granular or other sugar substitute
- 1 tbsp minced onion
- 1 tbsp relish
Instructions
Sauce Instructions
- Prepare the sauce by thoroughly combining all sauce ingredients.
- Cover the sauce until it’s ready to be used. If you’re not making the salad immediately, place the sauce in the fridge (for up to three days, or up to two weeks if you omit the minced onion).
Salad Instructions
- To a skillet over medium heat, add crumbled ground beef, garlic, and onions. Cook, stirring frequently, until the beef is browned and cooked through.
- Remove the skillet from the burner and drain any excess fat. Then, add salt, pepper, mustard, and Worcestershire sauce. Mix to combine.
- Assemble individual salads or one very large salad from the beef and remaining ingredients, including the sauce.
- I typically place the lettuce on the bottom, then add the beef, tomatoes, cheese, and dill pickles. Then I drizzle on the sauce and sprinkle on the sesame seeds. Sometimes I eat the salad as is, and other times I toss either all of the ingredients or the toppings only (leaving the lettuce in a bed at the bottom). Do whatever you prefer!
Nutrition
Calories: 413kcal | Carbohydrates: 12g | Protein: 26g | Fat: 29g | Saturated Fat: 10g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 83mg | Sodium: 990mg | Potassium: 763mg | Fiber: 4g | Sugar: 6g | Vitamin A: 1879IU | Vitamin C: 16mg | Calcium: 287mg | Iron: 3mg