Why You’ll Love Big Mac Salad Recipe

I like this recipe because it’s quick, filling, and packed with familiar flavors. The seasoned ground beef makes it hearty, while the crisp vegetables keep it fresh and balanced. The homemade dressing pulls everything together and gives me that unmistakable burger-style taste. I also enjoy how easy it is to customize based on what I have in the fridge.

Ingredients

(Note: All ingredient amounts are listed in the recipe card below.)

• ½ cup mayonnaise

• 2 tablespoons sweet relish

• 1 tablespoon ketchup

• 1 tablespoon apple cider vinegar

• 1 tablespoon yellow mustard

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon paprika

• 1 tablespoon sugar

• 1 pound ground beef

• 1 teaspoon garlic powder (for beef)

• 1 teaspoon onion powder (for beef)

• 8 cups chopped romaine lettuce

• 1 cup cherry tomatoes, halved

• ½ medium red onion, sliced

• 2 tablespoons pickle chips

• 1 cup shredded Cheddar cheese

• 1 teaspoon sesame seeds (optional)

Directions

I start by preparing the dressing. I whisk together the mayonnaise, sweet relish, ketchup, apple cider vinegar, yellow mustard, garlic powder, onion powder, paprika, and sugar until smooth and creamy, then I set it aside. Next, I heat a skillet over medium heat and cook the ground beef with the garlic powder and onion powder until it’s fully browned. I drain off the excess grease and let the beef cool slightly. In a large bowl, I add the chopped romaine lettuce and top it with the cooked beef, cherry tomatoes, red onion, pickle chips, and shredded Cheddar cheese. I drizzle the dressing over the salad, sprinkle with sesame seeds if I’m using them, and gently toss everything together before serving.

Servings and Timing

This salad makes about 4 servings. The total time is roughly 25 minutes, including prep and cooking, which makes it a great option for busy days.

Variations

I often adjust this salad depending on my mood.  I’ll swap Cheddar for American or pepper jack cheese when I want a different taste. For a lighter version, I mix a bit of plain Greek yogurt into the dressing. If I want more crunch, I add cucumbers or shredded cabbage.

Storage/Reheating

I store the components separately for best results. I keep the cooked beef and dressing in airtight containers in the refrigerator for up to 3–4 days. When I’m ready to eat, I reheat the beef gently and assemble the salad with fresh lettuce and toppings so everything stays crisp.

FAQs

What makes this salad taste like a Big Mac?

I use a creamy, tangy dressing along with pickles, beef, cheese, and lettuce to recreate the classic burger flavors.

Can I make the dressing ahead of time?

Yes, I often make it a day or two in advance and store it in the refrigerator.

What type of lettuce works best?

I prefer romaine for crunch, but iceberg or a mixed green blend works well too.

Can I use a different protein?

Yes, I substitute ground turkey, chicken, or a plant-based alternative when I want a change.

Is this salad low-carb?

Yes, it’s naturally low in carbs since it doesn’t include a bun.

Can I make it dairy-free?

I use dairy-free cheese and mayonnaise to make it dairy-free.

How do I keep the salad from getting soggy?

I keep the dressing separate until just before serving.

Can I make this salad spicy?

I add diced jalapeños or a splash of hot sauce to the dressing for heat.

What can I serve with this salad?

I enjoy it on its own, but it also pairs well with roasted potatoes or baked fries.

Can I freeze any leftovers?

I don’t recommend freezing this salad, as the lettuce and dressing don’t hold up well.

Conclusion

I enjoy making this Big Mac Salad because it gives me all the comfort of a classic cheeseburger in a fresh, satisfying way. It’s simple to prepare, easy to customize, and perfect for when I want something flavorful without feeling too heavy. This is a recipe I come back to again and again.