This Big Mac Salad is a fresh, lighter take on the classic fast-food favorite. It captures all the iconic flavors of a Big Mac the savory beef, tangy pickles, shredded lettuce, melted cheese, and that famous special sauce but without the bun. I love how it’s quick to make and satisfying, perfect for when I want something familiar but a bit healthier.
Why You’ll Love This Recipe
I love this recipe because it brings all the nostalgic flavors of a Big Mac into a salad form. It’s easy to prepare, filling, and full of contrasting textures — crisp lettuce, juicy beef, and creamy sauce. Plus, it’s flexible enough to customize with my favorite toppings. Whether I’m trying to cut carbs or just craving a fresh twist on a burger, this salad always hits the spot.
Ingredients
- Ground beef
- Iceberg lettuce, shredded
- Pickles, sliced
- Shredded cheddar cheese
- Onion, finely chopped
- Tomatoes, diced (optional)
- Big Mac-style special sauce (a mixture of mayonnaise, ketchup, mustard, vinegar, garlic powder, onion powder, and relish)
- Salt and pepper to taste
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
Directions
- In a skillet, cook the ground beef over medium heat until browned and fully cooked. Season with salt and pepper. Drain excess fat if needed.
- While the beef cooks, prepare the salad base by shredding the iceberg lettuce and placing it in a large bowl.
- Add the chopped onions, sliced pickles, and diced tomatoes (if using) on top of the lettuce.
- Once the beef is done, let it cool slightly before adding it over the salad.
- Sprinkle shredded cheddar cheese evenly on top.
- Drizzle the Big Mac-style special sauce generously over the salad.
- Toss lightly or leave layered, as preferred, then serve immediately.
Servings and Timing
This recipe makes about 4 servings. It takes roughly 15-20 minutes to prepare from start to finish, making it a great option for a quick lunch or dinner.
Variations
I sometimes swap out the iceberg lettuce for romaine or mixed greens to add more nutrients. For a lower-fat version, I use lean ground turkey instead of beef. If I want extra crunch, I add some chopped celery or cucumbers. For a dairy-free option, I leave out the cheese or use a plant-based alternative. And if I’m craving a little heat, I toss in some sliced jalapeños or a dash of hot sauce.
Storage/Reheating
This salad is best eaten fresh, but I’ve stored leftovers in an airtight container in the fridge for up to 2 days. I usually keep the dressing separate to avoid sogginess. When reheating, I warm the beef in the microwave or on the stove, then add it back to the fresh salad greens.
FAQs
Can I make the special sauce ahead of time?
Yes, I often prepare the special sauce a day ahead and keep it refrigerated. The flavors actually meld and improve with a few hours of resting.
What can I use instead of ground beef?
Ground turkey, chicken, or even plant-based meat substitutes work well in this salad for a different twist or lighter option.
Is this salad gluten-free?
Yes, all the ingredients are naturally gluten-free, but I double-check the special sauce ingredients or use gluten-free condiments to be sure.
Can I add other vegetables?
Absolutely! I like adding diced tomatoes, cucumbers, or even shredded carrots for extra color and crunch.
How do I keep the lettuce from getting soggy?
I keep the dressing separate until serving and add crunchy ingredients like pickles and onions just before eating to maintain texture.
Conclusion
I enjoy making this Big Mac Salad when I want all the classic burger flavors without the heaviness of a bun. It’s quick, versatile, and packed with taste and texture. Whether I’m meal prepping or just whipping up a fast dinner, this salad never disappoints. It’s a great way to enjoy a familiar favorite in a fresh, lighter way.
PrintBig Mac Salad
This Big Mac Salad transforms the iconic fast-food burger into a fresh, healthier salad version, complete with seasoned ground beef, crisp lettuce, pickles, cheese, and a homemade special sauce.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Total Time: 20 minutes
- Yield: 4 servings
- Category: Salad
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 1 lb ground beef
- 1 head iceberg lettuce, shredded
- 1/2 cup pickles, sliced
- 1 cup shredded cheddar cheese
- 1/4 cup onion, finely chopped
- 1/2 cup tomatoes, diced (optional)
- 1/2 cup mayonnaise
- 1 tbsp ketchup
- 1 tbsp yellow mustard
- 1 tsp white vinegar
- 1/2 tsp garlic powder
- 1/2 tsp onion powder
- 2 tbsp sweet relish
- Salt and pepper to taste
Instructions
- In a skillet over medium heat, cook the ground beef until browned and fully cooked. Season with salt and pepper. Drain excess fat if necessary.
- While the beef cooks, shred the iceberg lettuce and place it in a large bowl.
- Add chopped onions, sliced pickles, and diced tomatoes (if using) over the lettuce.
- Once the beef is cooked and slightly cooled, add it on top of the salad base.
- Sprinkle shredded cheddar cheese evenly over the salad.
- In a small bowl, mix mayonnaise, ketchup, mustard, vinegar, garlic powder, onion powder, and relish to create the special sauce.
- Drizzle the special sauce generously over the salad.
- Toss lightly or serve layered as preferred. Serve immediately.
Notes
- Use lean ground beef or turkey for a lighter version.
- Keep the dressing separate until serving to avoid soggy lettuce.
- Customize with your favorite burger toppings like jalapeños or cucumbers.
- Make the special sauce ahead of time for enhanced flavor.
Nutrition
- Serving Size: 1 serving
- Calories: 450
- Sugar: 5g
- Sodium: 900mg
- Fat: 35g
- Saturated Fat: 12g
- Unsaturated Fat: 18g
- Trans Fat: 1g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 25g
- Cholesterol: 85mg