Ingredients:
- 1 pound lean ground beef
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 8 cups chopped romaine lettuce
- 1 cup cherry tomatoes, halved
- 3/4 cup shredded cheddar cheese
- 1/2 cup pickles, diced
- 1/2 cup red onion, thinly sliced
For the Big Mac Sauce:
- 1/2 cup mayonnaise
- 2 tablespoons ketchup
- 1 tablespoon yellow mustard
- 1 tablespoon sweet pickle relish
- 1 teaspoon white vinegar
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- Salt and pepper to tast
Directions:
1. Start by browning the ground beef over medium heat in a skillet, breaking it up as it cooks. Season with salt and pepper. Once cooked through, drain any excess fat and set aside to cool slightly.
2. While the beef is cooling down, grab a big bowl and toss in the chopped romaine lettuce, cherry tomatoes, shredded cheese, pickles, and thinly sliced red onions.
3. In a small bowl, mix together all the ingredients for the Big Mac sauce until well combined. Give it a taste and adjust the seasoning if needed.
4. Add the slightly cooled ground beef to the salad bowl.
5. Drizzle the homemade Big Mac sauce over the salad, and toss everything together until the salad is fully coated.
6. Divide the salad among plates or meal prep containers if you’re saving some for later.
Variations & Tips:
- Feel free to swap out beef for ground turkey or even a plant-based ground meat alternative for a lighter or vegetarian version.
- For an extra crunch, add a handful of crushed baked potato chips on top of each serving.
- If you have extra time on your hands, try making your own pickles a day ahead for a more homemade touch.
- The Big Mac sauce can be made in advance and stored in the fridge for up to a week; it’s also a great dip for veggies or a spread for sandwiches.
- And here’s the best part: you can totally make this salad ahead of time. Just keep the dressing separate until you’re ready to serve to keep everything crisp. Happy munching, salad lovers!
