Name: Big Mac Salad
Prep time: 15 min
Cook time: 10 min
Total time: 25 min
Cuisine: American
Ingredients: 1 lb ground beef; 1 tsp salt; 1/2 tsp black pepper; 1 tsp garlic powder; 6 cups chopped romaine lettuce; 1 cup shredded cheddar cheese; 1/2 cup dill pickles, sliced; 1/2 cup diced onion; 1/2 cup cherry tomatoes, halved (optional); 1/2 cup Thousand Island dressing (or Big Mac-style sauce); 2 tbsp sesame seeds (for garnish)

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A deconstructed version of the classic Big Mac turned into a fresh and flavorful salad with seasoned ground beef, crisp lettuce, cheese, pickles, onions, and a creamy special sauce dressing. It’s all the flavors I love in a burger, tossed together in a bowl for a quick and satisfying meal. Big Mac Salad

Why You’ll Love This Recipe

I find this Big Mac Salad to be the perfect fix when I’m craving fast food without the bun. It’s bold, crunchy, savory, and creamy all at once. The seasoned beef gives it that burger feel, the pickles and onions add sharpness, and the Thousand Island dressing ties it all together with a nostalgic touch. Plus, it’s low-carb and great for meal prep.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

1 lb ground beef
1 tsp salt
1/2 tsp black pepper
1 tsp garlic powder
6 cups chopped romaine lettuce
1 cup shredded cheddar cheese
1/2 cup dill pickles, sliced
1/2 cup diced onion
1/2 cup cherry tomatoes, halved (optional)
1/2 cup Thousand Island dressing (or Big Mac-style sauce)
2 tbsp sesame seeds (for garnish)

Directions

I start by heating a skillet over medium heat and cooking the ground beef with salt, pepper, and garlic powder until it’s nicely browned. I make sure to drain any excess fat.
While the beef is cooking, I prepare the base by adding chopped romaine lettuce to a large bowl.
Then, I layer on the shredded cheddar cheese, sliced dill pickles, diced onion, and cherry tomatoes if I’m using them.
Once the beef is done, I scatter it over the salad.
I drizzle the Thousand Island dressing generously over the top.
A sprinkle of sesame seeds adds the final Big Mac touch.
I either toss it all together before serving or keep the dressing on the side when prepping individual bowls.

Servings and timing

This recipe makes 4 servings.
Prep Time: 15 minutes
Cook Time: 10 minutes
Total Time: 25 minutes

Variations

I like to mix things up with a few simple swaps:

Ground turkey or chicken works great for a lighter version.
I sometimes use shredded cabbage or iceberg lettuce for extra crunch.
When I want to keep it low-carb, I choose a sugar-free version of the dressing.
For meal prep, I keep the beef and veggies stored separately and assemble just before eating.

storage/reheating

I store any leftovers in airtight containers in the fridge. The cooked beef stays good for up to 4 days. I keep the dressing separate to prevent the lettuce from wilting. To reheat the beef, I just pop it in the microwave for about 30–60 seconds before adding it to the salad.

FAQs

What’s the best dressing for this Big Mac salad?

I usually use Thousand Island dressing or a homemade Big Mac-style sauce. It’s creamy and has that signature tangy flavor.

Can I make this salad ahead of time?

Yes, I often prep everything in advance and store the components separately. I assemble it just before eating to keep it fresh.

Is this salad keto-friendly?

Absolutely. I make sure to use a low-sugar or sugar-free dressing, and with only about 10g of carbs per serving, it fits well into a keto lifestyle.

Can I use different types of cheese?

Sure, while cheddar is classic, I’ve tried it with American cheese slices chopped up or even Colby Jack. It always turns out delicious.

Do I need to use sesame seeds?

They’re optional, but I love the subtle crunch and how they mimic the sesame seed bun from a real Big Mac.

Conclusion

This Big Mac Salad is one of my favorite ways to enjoy the taste of a cheeseburger without the heaviness of a bun. It’s quick, satisfying, and easy to customize. Whether I’m doing meal prep for the week or throwing together a weeknight dinner, it’s a go-to I keep coming back to.