This easy Big Mac salad is a hearty, flavor-packed bowl with a zesty, creamy dressing. All your favorite Big Mac-inspired flavors are here—without the bun—so you can enjoy a fresh, satisfying meal at home.
Try my Taco Salad or Thai Chicken Salad with Peanut Dressing next.
Why you’ll love it
This cheeseburger-style salad has all the good stuff: seasoned ground beef, crisp iceberg lettuce, sharp cheddar, and mild, crunchy dehydrated onions. Using dehydrated onions helps capture the familiar Big Mac aroma and texture without the bite of raw onion.
The Big Mac-style dressing isn’t an exact replica, but it’s creamy, slightly tangy, and perfectly seasoned with a thousand-island vibe that complements the beef and cheese. It’s a great low-carb option when you want the comfort of a burger with the freshness of a salad.
What you’ll need
For the salad
- Dehydrated onions – these are sold as flakes in the spice aisle; they plump up with water and lose the harsh raw flavor.
- Iceberg lettuce – classic, crunchy, and refreshing.
- Cheddar – freshly grated for the best texture and melt.
- Ground beef – seasoned simply with garlic powder, onion powder, and seasoning salt.
For the dressing
- Mayo – the creamy base.
- Sweet pickle relish – provides that pickle-forward tang.
- Ketchup – adds color and balances sweetness.
- Yellow mustard – adds depth.
- White vinegar – brightens and balances flavors.
- Paprika – gives a subtle smoky, earthy note.
- Onion powder – layers the onion flavor without freshness.
Helpful tips
- Start rehydrating the onions early so they’re soft and ready when you need them.
- Don’t over-stir the ground beef while it browns; leaving it undisturbed for short periods helps it brown more evenly and build flavor.
- The dressing can be made ahead of time to let the flavors meld and to save prep time on the day you serve it.
How to make Big Mac salad
This overview highlights the main steps. Full ingredient amounts and instructions are in the recipe card below.
Place the dehydrated onions in a small bowl, add water, and let them rehydrate while you prep other ingredients. Combine the dressing ingredients in a bowl and set aside. Cook the ground beef with garlic and onion powder and seasoning salt until browned, then drain excess fat. Stir the drained rehydrated onions into the beef and allow the mixture to cool slightly.
Assemble the salad by dividing chopped iceberg lettuce among bowls, topping with beef and shredded cheddar, and finishing with a generous drizzle of the dressing. You can serve in individual bowls or toss everything together in a large serving bowl—either works well.
Tools for this recipe
Basic kitchen tools are all you need—a skillet for the beef, bowls for prep, and a grater for fresh cheddar will yield the best results.
- Freshly grate cheddar for better melt and texture.
- A cast iron or heavy skillet works well to brown the beef evenly.
- A chef’s knife makes chopping iceberg quick and easy.
Substitutions and variations
- For convenience, bottled Thousand Island dressing can replace the homemade sauce.
- If you love pickles, stir in about 1/2 cup diced dill pickles in addition to the relish for extra tang and crunch.
What to serve with big mac salad
- The salad is a complete meal on its own, but for a nostalgic touch serve with oven or air fryer fries and a cold soda.
- Crispy air fryer bacon crumbled on top makes a tasty addition.
- Serve with a dinner roll, crusty bread, or cheesy garlic bread to round out the plate.
Leftovers and storage
- Store components separately to prevent the salad from becoming soggy; assembled salad will only keep well for a short time.
- Reheat leftover beef on the stove or in the microwave until warmed through.
- Cooked beef can be frozen for up to 3 months.
More easy salad recipes
- Chicken Pesto Pasta Salad
- Best Coleslaw
- Spinach Salad with Bacon and Eggs
- Mediterranean Orzo Salad
- Easy Macaroni Salad
If you try this Big Mac-style salad, please leave a star rating and review below or tag me on Instagram so I can see your photos.
Big Mac Salad
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Ingredients
For the salad:
- 1 tablespoon dehydrated minced onions
- 1 head chopped/shredded iceberg lettuce
- 3/4 cup shredded cheddar cheese
For the dressing:
- 1/2 cup mayo
- 2 tablespoons sweet pickle relish
- 1.5 tablespoons ketchup
- 1 teaspoon yellow mustard
- 1 teaspoon white vinegar
- 1/2 teaspoon paprika
- 1/4 teaspoon onion powder
- Salt & pepper
For the beef:
- 1 pound ground beef
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon seasoning salt
Instructions
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To rehydrate the dried onions, add them to a small bowl with 1/4 cup water and let sit for 30 minutes.
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Meanwhile, prep the other salad components and whisk the dressing ingredients together in a medium bowl.
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Cook the ground beef with garlic powder, onion powder, and seasoning salt in a skillet over medium-high heat until browned (about 8–10 minutes). Remove excess fat as needed, then stir in the drained rehydrated onions.
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Let the beef cool slightly. Divide lettuce among four bowls, top with beef and cheddar, and drizzle with dressing. Serve immediately.
Notes
- I recommend dehydrated chopped onions to replicate the Big Mac flavor more closely; they are available in the spice aisle at most groceries.
- The relish provides plenty of pickle flavor, but you can add about 1/2 cup diced dill pickles if you prefer extra tang and crunch.
Nutrition
Nutrition information is automatically calculated and should be used as an approximation.
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