Big Mac Salad

[nverland]

Big Mac Salad
Prep: 15 mins Cook: 5 mins Total: 20 mins Servings: 6 servings Yield: 1 large salad

Ingredients

*For the Beef Mixture and Salad:
1 pound ground beef
1 teaspoon salt
1 teaspoon Worcestershire sauce
1/2 teaspoon onion powder
1/2 teaspoon garlic powder
1/4 teaspoon black pepper

*For the Special Sauce Dressing:
1/2 cup mayonnaise
2 tablespoons sugar-free ketchup
2 tablespoons diced dill pickles
2 teaspoons yellow mustard
1 teaspoon white vinegar
1/2 teaspoon paprika

*For the Salad:
6 cups shredded iceberg lettuce
1 cup halved cherry tomatoes
1 cup shredded cheddar cheese
1/2 cup quartered dill pickle chips
1/4 cup finely chopped onion
4 tablespoons sesame seeds, for garnish

Steps to Make It

*In a large skillet over medium high heat, combine the ground beef, salt, Worcestershire sauce, onion powder, garlic powder, and black pepper. Cook for 8-10 minutes or until the beef is no longer pink. Set aside to cool slightly while preparing the rest of the salad.
*Meanwhile, prepare the special sauce dressing. In a medium bowl combine the mayonnaise, ketchup, diced pickles, yellow mustard, white vinegar, and paprika. Stir to combine or blend in a food processor or blender for a smoother sauce if you prefer. Refrigerate until ready to use.
*Assemble the salad. In a large bowl, combine the shredded iceberg lettuce, halved tomatoes, shredded cheddar cheese, pickle chips, and finely chopped onion.
*Toss with the cooled ground beef mixture and the special sauce salad dressing.
*Garnish with sesame seeds and serve.

How to Store
While the prepared salad does not keep well, the dressing can be stored in the fridge for up to a week. Give it a stir before using.

Recipe Variations
If you are short on time, feel free to use prepared thousand island dressing.
To dress up the salad a bit, try using heirloom tomatoes and crisp bib lettuce. Crumbled blue cheese would be nice, too.