Instructions
1. Cook the Beef: Heat a large skillet over medium heat and add the ground beef. Break it up as it cooks until fully browned. Drain the excess fat
2. Season the Beef: Mix in the salt, cracked pepper, onion powder, and garlic powder with the cooked beef.
3. Prepare the Salad Base: Divide the chopped lettuce into 4 bowls, each with about 1 1/2 cups of lettuce.
4. Assemble the Salad: Top each bowl of lettuce with shredded cheddar cheese, diced onions, sliced pickles, and seasoned beef.
5. Make the Big Mac Sauce: Combine mayonnaise, sugar-free ketchup, dill relish, mustard, distilled white vinegar, onion powder, and paprika in a bowl. Whisk until smooth and well blended.
6. Dress the Salad: Drizzle approximately 3 tablespoons of the Big Mac sauce over each salad and toss to coat everything evenly.
7. Garnish and Serve: Just before serving, sprinkle with sesame seeds and add extra pickles if desired.
Notes:
I opted for iceberg lettuce and omitted the sesame seeds. I used natural Hunt’s ketchup instead of sugar-free ketchup and sautéed the onions rather than using them raw.
BigMacSalad, HealthyDinner, LowCarbRecipe, SaladIdeas, BigMacSauce, CheddarCheese, DillPickles, RomaineLettuce, EasyMeals, FamilyDinners, BeefRecipes, SummerSalads
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