Big Mac Salad Food

BIG MAC SALAD (LOW CARB, KETO)

Steps:

• Cook beef: Add the beef to a large pan and brown over medium-high heat for 3-4 minutes, smashing the beef to crumble. Add the onion, salt & pepper and cook for another 4-5 minutes or until the onion is softened and the beef is browned, cooked through and slightly crispy.
• Make a big mac sauce: whisk all the ingredients in a medium bowl.
• Assemble: Divide the lettuce into 4 bowls, top each bowl with ¼ the browned beef, onion, cheese, tomato and pickled. Drizzle with big mac sauce and serve immediately.

BIG MAC SALAD

Steps:

• Toast all eight pieces of bread until just lightly golden-brown. Let cool and cut into cubes; set aside.
• Brown and drain the extra lean ground beef. Let cool.
• In a large bowl, combine the cooked and cooled ground beef, toasted bread cubes,finely chopped onions, shredded lettuce and cheese; toss well. Place in a large salad/serving bowl.
• In a seperate small bowl, stir together the mayonnaise, ketchup, relish, salt and pepper.
• Drizzle the dressing over the salad. You can either leave it drizzled or toss everything to evenly coat salad.
• Sprinkle with sesame seeds.

BIG MAC SALAD

Steps:

• Add olive oil to large skillet over medium heat. Once oil is hot, add in ground beef, salt and pepper. Cook and crumble until no longer pink, about 7-10 minutes.
• While beef cooks, add all dressing ingredients to small bowl and mix together. Adjust seasoning to taste.
• Add romaine lettuce, shredded cheddar cheese, chopped tomatoes, dill pickles, onions and cooked ground beef to large salad bowl. Top salad with dressing and serve.

BIG MAC SALAD

Steps:

• Gather the ingredients.
• 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.

BIG MAC PASTA SALAD

Steps:

• Preheat oven to 375 degrees.
• Toss buns with canola oil and sprinkle with garlic salt.
• Add to baking sheet and cook for 6-8 minutes until toasted.
• Let cool while pasta cooks.
• Cook the elbow pasta according to the directions on the packaging, then rinse under cold water.
• Add beef and onion to a large skillet and cook on medium high heat, breaking it apart as you cook, 6-8 minutes.
• Let beef cool.
• Add the pasta, relish, tomatoes, lettuce, cheddar, big mac sauce and cooled beef to a large bowl and toss gently.
• Top with Croutons and serve (if you toss croutons they'll get soggy if it sits for too long).

BIG MAC DADDY RONI SALAD

Steps:

• In a medium saucepot, boil water and add salt. Add pasta, cook until al dente,about 8-9 minutes, and place into an ice water bath.
• In a medium mixing bowl add mayonnaise, garlic, mustard, and vinegar. Mix to combine and place in refrigerator to keep chilled while pasta cools. To cool quickly, spread pasta on a baking sheet and place in refrigerator for about 20 minutes, or till cool.
• When pasta is cool, mix in mayonnaise mixture and all vegetables. Mix thoroughly, season with salt and pepper. Place into refrigerator and chill for 1 hour for the flavors to combine. This is even better the next day!

Steps:

• Cook ground beef in a large skillet, on stovetop, over medium-high heat until cooked through. Drain.
• Add chopped pickles, onions, light Catalina salad dressing, mayonnaise, ketchup, relish, onion powder, salt and vinegar to cooked ground beef and stir until thoroughly combined. *It's ideal if you can let this sit in the fridge for at least a few hours, but it's not critical.
• Combine lettuce and tomatoes and add to large bowl, then add meat mixture.
• Sprinkle grated cheese over top of salad.
• Cut both thin buns into "mini buns" with a small round cookie cutter (you can even use the round side of a large icing tip or anything small and round) *You should get 6 mini buns from each larger bun.

BIG MAC PASTA SALAD

Steps:

• In a large salad bowl, toss together cooled pasta, cubed cheese, tomatoes, red onion, ground beef, romaine, and pickle chunks.
• In a small mixing bowl, whisk together all of the Big Mac Sauce ingredients. Pour dressing over the pasta salad ingredients and stir to coat evenly with the sauce.
• Serve immediately or cover with plastic wrap and chill in the refrigerator for 1-2 hours before serving.