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Big Mac Salad takes all the classic flavors of the beloved drive thru burger and turns them into a loaded dinner salad that always surprises and satisfies. It has everything you crave about a Big Mac but is fresher and lighter with no bun in sight. Perfect for busy weeknights or when you want a bit of fast food nostalgia in a healthier form.
I first tried this when craving burgers but was out of buns and it instantly became a weeknight favorite. This salad is hands down my most requested family dinner.
Ingredients
- Ground beef: choose eighty five percent lean for big flavor and juicy texture look for bright red beef with no gray patches
- Worcestershire sauce: adds deep savory notes check the ingredients to avoid brands with artificial flavors
- Seasoned salt and freshly cracked black pepper: these basics dial in the perfect burger taste
- Romaine lettuce or iceberg: both add crunch and stay crisp pick heads that are firm and vibrant green
- Red onion: thinly sliced for color and bite seek out onions that feel heavy and have tight skins
- Sharp cheddar cheese: shredded for melty richness get the block style and shred it yourself for best flavor
- Roma tomatoes: juicy and meaty use ripe but not mushy tomatoes for clean slices
- Dill pickles: classic tang make sure you use cold refrigerated dills for the brightest crunch
- Mayonnaise: the base for your special sauce go with real full fat mayo for best taste
- French dressing: sweet tangy backbone for the sauce check for sugar free if you want lower carbs
- Distilled white vinegar: for a little lift and classic Mac sauce acidity
Instructions
- Brown the Ground Beef:
- Set a large skillet over medium high heat and add the ground beef. Use a spatula to break it into large chunks. Let it sit undisturbed for three minutes so a brown crust forms. Stir and cook for another five to seven minutes until fully browned and small crispy bits develop. Drain excess fat. Remove from stove and let cool for five minutes to avoid wilting the lettuce.
- Prep the Salad Veggies:
- While the beef cools chop romaine into bite sized pieces and rinse under cold water. Dry very well with towels. Thinly slice the red onion and dice Roma tomatoes. Arrange lettuce in a large serving bowl and scatter the onions tomatoes and shredded cheddar over top.
- Mix the Dressing:
- In a small mixing bowl whisk together mayonnaise French dressing and distilled vinegar until smooth and creamy. Taste and add a pinch of salt or extra vinegar if you like more tang.
- Build the Salad:
- Once the beef has cooled add it evenly over the salad. Top with sliced dill pickles for crunch and zest.
- Dress and Toss:
- Drizzle the special sauce dressing generously over everything. Just before serving use two large spoons to gently toss everything together making sure every bite gets coated in sauce.
- Add More Toppings:
- Invite everyone to add bacon jalapenos extra cheese or favorite burger toppings. Serve immediately for best crunch and flavor.
Cheddar cheese is my favorite element here because it melts slightly when it touches the warm beef making the whole salad taste extra luscious. We always laugh at the dinner table about whose bowl ends up with the biggest cheese pull.
Storage Tips
If you are prepping Big Mac Salad ahead store each part separately for best results. Salads and cheese go in a sealed container ground beef in another and keep the dressing chilled only toss everything together right before eating. Dressed salads will not keep well more than one day. Leftover prepped salad components can last up to three days.
Ingredient Substitutions
Swap ground beef for ground chicken turkey or plant based crumbles. Swiss or feta can stand in for cheddar. Iceberg lettuce has even more crunch than romaine and works easily. Swap French dressing for ketchup or sugar free versions for fewer carbs. I like making tiny changes depending on who I am feeding or what is in my fridge.
Serving Suggestions
Serve Big Mac Salad as a main course for lunch or a simple dinner. It stands alone but is also delicious with a side of sweet potato fries or corn on the cob. For parties I love offering it as a DIY salad bar with bowls of toppings so everyone gets their perfect bite.
Cultural and Historical Context
This salad is pure American fast food comfort reinvented for home cooks. It borrows from the iconic flavors of the McDonalds Big Mac burger transforming them into a lighter fresher meal. At our house it is a nostalgic treat that even grownups crave.
Seasonal Adaptations
Swap Roma tomatoes for cherry tomatoes in summer. Use shredded cabbage in winter for heartier crunch. Add sliced radish or cucumber when those are in season.
Success Stories
Many readers love this salad as a make ahead lunch for work. It is also a win with kids who want burgers but parents pushing more veggies. My family requests it on burger night and everyone enjoys picking their favorite toppings.
Freezer Meal Conversion
Cook the ground beef with seasonings then freeze in a flat ziptop bag for up to two months. Thaw and reheat before serving. Lay out the fresh veggies and dressing on the day you are eating. Quick lunch or dinner is ready in minutes.
Makes a fun way to satisfy burger cravings without feeling weighed down. The whole family will want seconds!
Common Questions About Recipes
- → Can different meats be used?
Yes, ground chicken, turkey, pork, or even venison all work well in this bowl.
- → What lettuce works best?
Romaine or iceberg provides the crispest texture, but any lettuce you prefer can be used.
- → What is the salad's dressing made from?
It's a creamy blend of mayonnaise and French dressing, with vinegar for tang.
- → What toppings are recommended?
Add bacon, jalapeños, shallots, feta, or even hard boiled eggs for more flavor and texture.
- → Can this be meal prepped?
Absolutely—store beef, salad, and dressing separately, then combine just before serving.
- → Is a sugar-free dressing option available?
Certainly, use any sugar-free French dressing or ketchup to lighten up the sauce.