This low-carb, gluten-free Big Mac Salad is the best bite of a burger served without the bun! It is so quick and easy to make a McDonald’s meal that tastes like the original, but is healthier.
INGREDIENTS
- 1½ pounds very lean ground beef browned and drained
- 6 cups chopped iceberg lettuce
- 1½ cups shredded Colby jack cheese
- 1 cup diced Roma tomatoes
- 1 cup sliced red onion
- ½ cup diced dill pickles
- Thousand Island dressing
INSTRUCTIONS
- Add the chopped lettuce to an extra-large serving bowl.
- Sprinkle the cooked ground beef over the lettuce.
- Sprinkle the shredded cheese, diced tomatoes, sliced onion, and diced dill pickles over the ground beef. Toss to combine.
- Drizzle as much or as little dressing as you like over the top of the salad. Serve immediately.
JENN’S NOTES
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips:
- You can batch cook the ground beef ahead of time and store it in the fridge or freezer to make this recipe even quicker to assemble. Brown the ground beef over medium-high heat, drain, and let it cool before storing it in a Ziploc bag.
- Feel free to serve the basic salad as a “build your own bowl.” Place the toppings in separate bowls so that everyone can adjust the amount of each topping they’d like to add to their salad.
- For a portable meal, make your salad in a mason jar and take it on the go!
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