I love turning fast-food cravings into something lighter, and this Big Mac Salad does just that—crisp iceberg lettuce, juicy tomatoes, onions, pickles, shredded cheese, and savory ground beef, all brought together by a tangy Thousand Island-style dressing.

Why You’ll Love This Recipe

I adore this salad because it captures the iconic Big Mac flavors without the bun. It’s hearty enough for a satisfying meal but fresh and healthy with all that crunchy lettuce and veggies.

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 very 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 until fully cooked, then drain off the excess fat.
In a large serving bowl, I layer the chopped iceberg lettuce.
I sprinkle the warm ground beef over the lettuce.
Then I add the shredded Colby Jack, diced Roma tomatoes, sliced red onion, and diced dill pickles.
Finally, I drizzle as much Thousand Island dressing as I like, toss everything lightly, and serve immediately.

Servings and timing

This recipe makes 8 servings.

Prep time: 10 minutes
Cook time: 10 minutes
Total time: 20 minutes

Variations

I sometimes substitute sweet pickles for dill pickles.
I switch to yellow onions if I don’t have red.
Occasionally I swap Colby Jack for Cheddar or add a sprinkle of sesame seeds to mimic the sesame bun topping.
I’ve even mixed in grape or cherry tomatoes when Roma tomatoes weren't available.

storage/reheating

I keep the components separate if I'm meal prepping. I store the cooked beef in one container and all the veggies and cheese in another, then combine and dress right before serving.

Fridge: Up to 2 days in airtight containers.
Freezer: Not recommended—the lettuce wilts and veggies become soggy.
When reheating, I gently warm the beef and toss it with the chilled ingredients for a contrast of warm meat and crisp veggies.

FAQs

Can I make this salad ahead of time?

Yes—I prep the beef and veggies separately ahead of time, then assemble and dress it just before eating to keep things crisp.

What dressing works best?

I prefer Thousand Island-style, but I’ve also used a classic Big Mac-style sauce or even a zesty Russian dressing.

Can I use different protein?

Absolutely. I’ve used ground turkey, chicken, or even plant-based crumbles with great results.

Can I add extra toppings?

Sure! I’ve tried adding sesame seeds, avocado slices, or even crumbled bacon for added texture and flavor.

Does it keep well for meal prep?

I store dressings and components separately; combining just before eating keeps everything fresh and the crunch intact.

Conclusion

I love how this Big Mac Salad transforms a drive-thru favorite into a healthier, crunchier, and just-as-delicious meal. Whether I’m recreating it on a busy weeknight or prepping lunches for the week ahead, it delivers that classic flavor without the bun—and with so much more freshness.

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: No-Cook (assembly), Stovetop (beef)
Cuisine: American

Print Recipe

Description

This Big Mac Salad transforms a fast-food classic into a lighter, healthier option, combining ground beef, lettuce, tomatoes, onions, pickles, and cheese with a tangy Thousand Island-style dressing.

Ingredients

6 cups chopped iceberg lettuce
1½ pounds very 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, to taste

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Instructions

Brown the ground beef in a skillet over medium-high heat until fully cooked. Drain the excess fat.
Layer the chopped iceberg lettuce in a large serving bowl.
Sprinkle the warm ground beef over the lettuce.
Add shredded Colby Jack cheese, diced Roma tomatoes, sliced red onion, and diced dill pickles.
Drizzle with Thousand Island dressing to taste, toss lightly, and serve immediately.