Big Mac Salad

nibbleboard.com/recipes/big-mac-salad

Ingredients

Instructions

1. Whisk together the mayonnaise, French dressing, minced pickles, minced white onion, and white vinegar in a small bowl until smooth. Refrigerate while you prep everything else — the dressing gets better as it sits.
2. Heat a large skillet over medium-high heat. Add the ground beef and let it sear undisturbed until the bottom is deeply browned, about 3-4 minutes.
3. Break the beef apart, add the worcestershire sauce, and season with salt and pepper. Continue cooking until no pink remains, about 4-5 minutes more.
4. Transfer the cooked beef to a plate and let it cool for 5 minutes so it doesn't wilt the lettuce.
5. Divide the chopped romaine between bowls. Top with the seasoned ground beef, sliced red onion, shredded cheddar, chopped tomatoes, and dill pickles.
6. Drizzle generously with the special sauce dressing, sprinkle with sesame seeds, and serve immediately.

Nutrition per Serving

Chef Tips

• Make the dressing a day ahead — it thickens and the flavors meld beautifully overnight in the fridge.
• Use 90/10 lean ground beef so the salad doesn't get greasy. Drain any excess fat after browning.
• Swap French dressing for ketchup if you can't find it — add a pinch of sugar and a splash of vinegar to get close.
• For a lighter version, substitute half the mayo with plain Greek yogurt. You'll cut calories significantly without losing the creamy texture.
• Store components separately and assemble right before serving — the salad stays crisp for days this way.

Storage

Store dressed salad in the fridge for up to 1 day. For best results, keep dressing, beef, and veggies separate for up to 4 days.