How to:
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There are a few components to this recipe: the beef, the salad, and the dressing!
To make the beef, you’ll just brown a pound of ground beef in a skillet and then season it with some on onion powder, garlic powder, salt, and pepper. I use lean beef for this, so there’s no need to even drain the grease, but if you’re using a fattier beef, you’ll want to drain off the extra fat.
To make the salad, you’ll want to chop up about 6 cups of romaine lettuce. This will be enough to make 4 large salads. You’ll also need diced onions, chopped dill pickles, and shredded cheddar cheese.
To make the big mac sauce, you’ll whisk together mayonnaise, sugar free ketchup, dill pickle relish, mustard, vinegar, onion powder, and paprika.
To assemble, fill a bowl with your salad greens, and top it all off with the seasoned beef, onions, pickles, and cheddar.
Drizzle on your Big Mac sauce – and don’t be shy! That sauce is so good! Finish your salad off with a sprinkle of sesame seeds.
Serving & Storage: If we’ve put this salad all together, we like to dig in right away. No wilty lettuce in this house!
If we’ve made enough for more than one meal, we store the components separately and then assemble just before serving. The beef and dressing should each last for up to 5 days in the fridge.
