Instructions
Cook the beef: Heat olive oil in a skillet over medium heat. Add ground beef, season with salt and pepper, and cook until browned and fully cooked. Drain excess fat and set aside.
Make the special sauce: In a small bowl, whisk together mayonnaise, ketchup, mustard, pickle relish, vinegar, garlic powder, onion powder, salt, and pepper until smooth.
Assemble the salad: In a large bowl, combine shredded lettuce, diced tomatoes, chopped onion, sliced pickles, and shredded cheddar cheese.
Add beef and sauce: Top the salad mixture with cooked ground beef and drizzle the special sauce over everything. Toss gently to combine or serve the sauce on the side.
Serving and Storage Tips
Serve immediately for the freshest taste and crisp texture.
Leftover salad ingredients can be stored separately in airtight containers in the fridge for up to 2 days. Keep the sauce refrigerated and stir before serving.
For meal prep, store beef and salad components separately to prevent sogginess.
Variations
Chicken Big Mac Salad: Swap ground beef for cooked, shredded chicken breast.
Vegan Big Mac Salad: Use plant-based ground “beef,” vegan mayo, and dairy-free cheese alternatives.
Spicy Big Mac Salad: Add sliced jalapeños or a dash of hot sauce to the special sauce.
FAQs
Q: Can I use a different type of lettuce?
A: Yes! Romaine or mixed greens work well too, but iceberg gives the classic crunch.
Q: Is the special sauce similar to the original Big Mac sauce?
A: Yes, it’s inspired by the original, combining tangy, sweet, and savory flavors.
Q: Can I make this salad gluten-free?
A: Absolutely! All ingredients are naturally gluten-free, but double-check any packaged products like pickles or condiments.
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