Ingredients
For the salad:
▢1 pound lean ground beef
▢1 teaspoon salt
▢½ teaspoon cracked pepper
▢½ teaspoon onion powder
▢½ teaspoon garlic powder
▢6 cups chopped romaine or iceberg lettuce
▢1 cup shredded cheddar
▢1/2 cup sliced dill pickles
▢¼ cup diced yellow onions
▢Sesame seeds for garnish
For the Big Mac sauce:
▢1/2 cup mayonnaise
▢2 tablespoons sugar free ketchup
▢2 tablespoons dill relish
▢2 teaspoons mustard
▢2 teaspoons distilled white vinegar
▢½ teaspoon onion powder
▢½ teaspoon paprika
Instructions
To make the salad:
Add the beef to a large skillet over medium heat and break the meat up as it cooks. When the beef has cooked through, drain the fat.
Season the beef with the salt, pepper, onion powder, and garlic powder.
Divide the lettuce evenly between 4 salad bowls, about 1 1/2 cups each.
Top the lettuce with the the cheddar, onions, pickles, and beef.
Drizzle about 3 tablespoons of the big mac sauce over each salad and toss well.
Sprinkle with sesame seeds and additional pickles just before serving, if desired.
To make the dressing:
To make the big mac sauce, whisk together all of the ingredients until well combined.
Tips & Notes:
We like to make our salads in separate bowls so that people can choose how much pickle and onion they’d like to add (or leave it out completely!). If this isn’t a concern in your house, you can toss the salad in a large bowl and divide out into individual bowls for serving.