Name: Big Mac Salad
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Cuisine: American
Ingredients: 6 cups chopped iceberg lettuce; 1½ pounds extra lean ground beef, browned and drained; 1½ cups shredded Colby Jack cheese; 1 cup diced Roma tomatoes; 1 cup sliced red onion; ½ cup diced dill pickles; Thousand Island salad dressing, to taste

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This Big Mac Salad is a deconstructed version of the classic fast-food burger, packed into a low-carb, protein-rich bowl. I get all the familiar flavors—seasoned beef, crisp lettuce, tangy pickles, creamy dressing—without the bun.

Why I Love This Recipe

I love how this recipe gives me the taste of a Big Mac in a healthier, fresher way. It’s incredibly easy to put together, making it perfect for busy weeknights. Plus, I can adjust the ingredients to fit what I have in the fridge or suit my cravings.

Ingredients

(Here's a tip: Check out the full list of ingredients and measurements in the recipe card below.)

6 cups chopped iceberg lettuce
1½ pounds extra lean ground beef, browned and drained
1½ cups shredded Colby Jack cheese
1 cup diced Roma tomatoes
1 cup sliced red onion
½ cup diced dill pickles
Thousand Island dressing

Directions

I start by browning the ground beef in a skillet over medium-high heat. Once it’s fully cooked, I drain the excess fat and set it aside.
In a large bowl, I add the chopped iceberg lettuce as the base.
I layer the cooked ground beef over the lettuce.
Then I add shredded cheese, tomatoes, red onion, and pickles on top.
I drizzle Thousand Island dressing generously across the salad.
I give everything a good toss until it’s evenly mixed.
Serve right away while the beef is still warm.

Servings and Timing

This recipe makes about 8 servings. It takes just 20 minutes from start to finish, which includes both the prep and cook time. It’s quick, convenient, and filling.

Variations

Swap Colby Jack with cheddar or pepper jack for a different flavor.
Use ground turkey or chicken for a leaner version.
Try romaine or mixed greens if I want a change from iceberg.
I sometimes add sesame seeds or croutons for extra crunch.
A few jalapeños give it a spicy kick if I’m in the mood.

Storage/Reheating

I keep leftover ingredients in separate containers so the lettuce doesn’t get soggy. The cooked beef can go in an airtight container in the fridge for up to 3 days. When I’m ready to eat, I reheat the beef and reassemble the salad with fresh toppings and dressing.

FAQs

How can I make this salad keto-friendly?

I choose a low-sugar or homemade version of Thousand Island dressing and make sure all ingredients are keto-approved.

Can I prepare this salad ahead of time?

Yes, I like to prep the ingredients and store them separately. When it’s time to eat, I just assemble and serve.

What can I use instead of Thousand Island dressing?

I sometimes mix mayo and ketchup with a splash of vinegar for a quick homemade version, or use ranch if I want a different flavor.

Can I make this vegetarian?

Absolutely. I use plant-based ground meat or seasoned lentils and make sure the cheese and dressing are vegetarian-friendly.

How do I add more veggies?

I toss in shredded carrots, cucumbers, or bell peppers when I want to bulk up the salad or add more crunch.

Conclusion

This Big Mac Salad is my go-to when I want something quick, flavorful, and a little nostalgic. It hits all the right notes—savory, tangy, crunchy—and keeps me full without feeling heavy. It’s an easy, crowd-pleasing option that fits right into my weekly meal plan.

Big Mac Salad

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Author: Sue
Prep Time: 10 minutes
Cook Time: 10 minutes
Total Time: 20 minutes
Yield: 8 servings
Category: Salad
Method: Stovetop
Cuisine: American

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Description

This Big Mac Salad is a low-carb, deconstructed version of the classic fast-food burger, featuring seasoned ground beef, crisp lettuce, pickles, onions, tomatoes, and shredded cheese, all topped with creamy Thousand Island dressing.

Ingredients

6 cups chopped iceberg lettuce
1½ pounds extra lean ground beef, browned and drained
1½ cups shredded Colby Jack cheese
1 cup diced Roma tomatoes
1 cup sliced red onion
½ cup diced dill pickles
Thousand Island salad dressing, to taste

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Instructions

In a large skillet over medium-high heat, brown the ground beef until fully cooked. Drain any excess fat and set aside.
In an extra-large serving bowl, add the chopped iceberg lettuce.
Layer the cooked ground beef over the lettuce.
Sprinkle the shredded Colby Jack cheese, diced Roma tomatoes, sliced red onion, and diced dill pickles over the beef.
Drizzle Thousand Island dressing over the top of the salad.
Toss everything together until well combined.
Serve immediately and enjoy!