This Big Mac Salad is easy to make with a delicious homemade dressing that tastes like Big Mac sauce! It’s loaded with seasoned ground beef, fresh lettuce, tomatoes, onions, pickles, and cheese!

Big Mac Salad with big mac salad dressing, lettuce, ground beef, cheese, pickles, onions, and tomatoes in a white bowl.

Big Mac Salad

This Big Mac Salad is a genius way to take a fast-food classic (that tends to come with a side of guilt), and transform it into a fresh, protein-packed, guilt-free meal! (Just wait until you taste the homemade Big Mac dressing, it’s so similar to the classic sauce that we all know and love!)

There is minimal cooking required for this one, just brown some seasoned ground beef and you’re good to go! You can cook it on a griddle on the grill, or simply brown it on the stove top. Don’t miss my PRO TIPS below!

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Labeled ingredients on a white surface for making Big Mac Salad.

Pro Tips

  • Lettuce: A combination of iceberg and romaine is perfect in this salad, but any variety that you enjoy will work well!
  • Dressing: The longer the flavors can meld together in the fridge, the better! Feel free to make the dressing a day ahead of time.
  • Pickles: I like to use dill pickles. After dicing, I place them in between paper towels to absorb excess moisture to keep the salad crisp/not soggy. 
  • Tomatoes: While Big Macs don’t traditionally include tomatoes, I like to toss them in for more color, texture, and flavor. Feel free to omit them if preferred!

Storage

  • Store in an airtight container and refrigerate for up to 3 days.

Side view of Big Mac Salad in a white serving bowl with homemade big mac dressing, lettuce, ground beef, onions, pickles, cheese, and tomatoes.

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A white bowl with Big Mac Salad with big mac salad dressing, lettuce, ground beef, cheese, pickles, onions, and tomatoes.

Big Mac Salad

Prep Time: 20 minutes
Cook Time: 10 minutes
Total Time: 30 minutes
Servings: 6 people
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This Big Mac Salad is easy to make with a delicious homemade dressing that tastes like Big Mac sauce! It's filled with seasoned ground beef, fresh lettuce, tomatoes, onions, pickles, and cheese!

Ingredients

US Customary - Metric

Dressing (yields 1 cup)

  • ¾ cup mayonnaise
  • 2 tablespoons finely minced dill pickles
  • 1 tablespoon pickle juice
  • 2 tablespoons ketchup
  • 1 tablespoon yellow mustard
  • 1 teaspoon white vinegar
  • ½ teaspoon Worcestershire sauce
  • ½ teaspoon EACH: onion powder, garlic powder, smoked paprika, sugar, salt

Salad

  • 1 lb. ground beef
  • 1 teaspoon salt
  • ½ teaspoon EACH: pepper, onion powder
  • 10-12 cups roughly chopped lettuce, I use iceberg and romaine
  • 1 cup cherry tomatoes, halved or quartered
  • ¾ cup dill pickles, diced
  • ¼ cup white onions, finely diced
  • 1 cup cheddar cheese, shredded
  • Sesame seeds, to garnish

Instructions

  • Combine the dressing ingredients in a small bowl. Cover and refrigerate until ready to use. (The longer the better so the flavors can meld!)
  • Season the ground beef with salt, pepper, and onion powder. Add it to a large skillet over medium-high heat. Cook and crumble for 7-10 minutes, until the meat is brown and cooked through. Drain grease and set aside.
  • Arrange the lettuce in an even layer in a serving bowl. Top with the ground beef and sprinkle with tomatoes, pickles, and onions.
  • Drizzle with some of the salad dressing and top with cheese and sesame seeds. Serve with extra dressing on the side.

Notes

Pro Tips:
  • Lettuce: A combination of iceberg and romaine is perfect in this salad, but any variety that you enjoy will work well!
  • Dressing: The longer the flavors can meld together in the fridge, the better! Feel free to make the dressing a day ahead of time.
  • Pickles: I like to use dill pickles. After dicing, I place them in between paper towels to absorb excess moisture to keep the salad crisp/not soggy. 
  • Tomatoes: While Big Macs don't traditionally include tomatoes, I like to toss them in for more color, texture, and flavor. Feel free to omit them if preferred!
Storage
  • Store in an airtight container and refrigerate for up to 3 days.
Nutritional information is an estimate and is per serving. There are 6 servings in this recipe.

Nutrition

Calories: 405kcal, Carbohydrates: 8g, Protein: 22g, Fat: 32g, Saturated Fat: 9g, Polyunsaturated Fat: 13g, Monounsaturated Fat: 8g, Trans Fat: 0.3g, Cholesterol: 77mg, Sodium: 1248mg, Potassium: 562mg, Fiber: 2g, Sugar: 5g, Vitamin A: 1000IU, Vitamin C: 10mg, Calcium: 184mg, Iron: 3mg
Did you try this recipe?Mention @TheCozyCook on Instagram or tag #thecozycook!
Course: Main Course, Salad
Cuisine: American
Author: Stephanie