Can I make Big Mac Salad ahead of time?

Absolutely! Big Mac Salad is meal prep–friendly as long as you store each component separately. Cook your beef, chop your veggies, and portion out the sauce into containers. When you're ready to eat, toss it all together for a crisp, flavorful meal. This method keeps the lettuce from getting soggy.

What’s the best dressing for a Big Mac Salad?

The best dressing is a homemade Big Mac sauce , which mirrors the taste of McDonald's version without the added sugar. Made with mayo, sugar-free ketchup, dill relish, mustard, vinegar, garlic, and onion powders, it creates the tangy, creamy flavor that ties the whole salad together. You can also lighten it using Greek yogurt for a healthier take.

Is Big Mac Salad good for keto or low-carb diets?

Yes! It’s one of the most keto-approved salad recipes out there. By skipping the bun and using low-sugar condiments, Big Mac Salad becomes a high-fat, moderate-protein, and very low-carb meal. Just make sure your pickles and ketchup are sugar-free.

How many calories are in a Big Mac Salad?

A typical serving contains between 450 and 550 calories , depending on your portion sizes and dressing. You can reduce calories by using leaner meats, lighter dressings, or reducing cheese and sauce amounts.

Can I make a vegetarian or vegan Big Mac Salad?

Definitely! For a vegetarian version , use a meatless ground beef alternative like Beyond Meat or lentil taco filling. For vegan , replace cheese with plant-based shreds and the dressing with a vegan mayo-based sauce. It’s just as satisfying and customizable.

What’s the best way to store leftovers?

Store leftovers in separate containers: Keep cooked beef , lettuce , sauce , and toppings in divided meal prep boxes. Store sauce in a mason jar to extend freshness up to a week. Assembled salads should be eaten within 24 hours to maintain texture.

How to Make Delicious Big Mac Salad Recipe?

Description

This Big Mac Salad is a low-carb, high-protein twist on the fast-food favorite—featuring seasoned ground beef, shredded lettuce, cheddar cheese, dill pickles, onions, and a creamy special sauce. Perfect for keto and gluten-free diets.

Ingredients

Units Scale

1 lb ground beef (85/15)
1 head iceberg lettuce
2 cups shredded cheddar cheese
1/2 cup chopped dill pickles
1/4 cup finely diced white onion
2 tbsp sesame seeds
1/2 cup mayonnaise
2 tbsp sugar-free ketchup
2 tbsp dill pickle relish
1 tsp yellow mustard
1 tsp white wine vinegar
1/2 tsp garlic powder
1/2 tsp onion powder
1/4 tsp paprika

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Instructions

Cook ground beef in a skillet over medium heat until browned, about 6-8 minutes. Drain any excess grease.
In a small bowl, whisk together the mayonnaise, sugar-free ketchup, dill pickle relish, yellow mustard, white wine vinegar, garlic powder, onion powder, and paprika until smooth to make the special sauce.
Chop the iceberg lettuce, white onion, and dill pickles.
In a large bowl or on individual plates, layer the chopped lettuce, cooked ground beef, shredded cheddar cheese, diced onions, chopped pickles, and drizzle with the special sauce.
Sprinkle with sesame seeds for added crunch. Serve immediately or store components separately for meal prep.

Notes

Use romaine lettuce for added crunch if preferred.
Swap ground beef with ground turkey or chicken for a leaner option.
For meal prep, keep sauce and toppings separate until ready to serve.
Double the sauce if you like extra dressing.

Nutrition

Serving Size: 1 serving
Calories: 520
Sugar: 3g
Sodium: 740mg
Fat: 42g
Saturated Fat: 14g
Unsaturated Fat: 24g
Trans Fat: 1g
Carbohydrates: 6g
Fiber: 1g
Protein: 28g
Cholesterol: 95mg