Big Mac Minus the Carbs


Big Mac Cheeseburger Salad

 Like me, a lot of you reading this blog on occasion, loves themself some fast food.  But also like me, a lot of you avoid the fast food due to the high fat, high calorie, and high carbs.   When I was younger and hung out with my cousin Gabe on the weekends, we used to frequent McDonald’s when they had their special 2 for $3 for Big Mac’s.  Gabe and I used to be able to put them down. No we wouldn’t share, at our young age we would eat the two Big Mac’s each with fries.  When your young, you dont worry about the fat and the carbs.  We would finish that meal off with a bag of Peanut Butter cookies from the Bakery at the local grochery store.  Now that I am older, which we wont discuss how old I am, being cautious about fat and carbs is important for not only the waistline, but also for your health.  Even though I grew up to be health conscious, the cravings still come.


What healthier way to enjoy a homemade Big Mac than a big salad, right? Seriously, I don’t even miss the bread when I make this one. It’s the classic combination of smoky ground beef, crisp romaine lettuce, juicy tomatoes, shredded cheese, pickles… all finished with a creamy-sweet Big Mac copycat dressing.

Oh, and it happens to be sugar-free, low carb, and gluten-free! Can I get an Amen!

I used splenda to sweeten the dressing, but you can absolutely use any sweetener you like. Just adjust to taste until you reach your desired sweetness.

  1. Cook ground beef in a skillet over high heat. Season with sea salt and black pepper. Stir fry, breaking up the pieces with a spatula, for about 7-10 minutes, until the beef is browned and moisture has evaporated.
  2. Meanwhile, puree all the dressing ingredients in a blender. If dressing is thicker than you like, thin out with water or oil and puree again. Adjust sweetener to taste. Refrigerate until ready to serve.
  3. Combine the remaining salad ingredients in a large bowl. Add the ground beef. Toss with dressing.
  • 1 lb Ground beef
  • 1 tsp Sea Salt
  • 1/4 tsp Black Pepper
  • 8 oz Romaine lettuce (or iceberg if desired)
  • 1 cup Tomatoes (chopped)
  • 3/4 cup Cheddar cheese (shredded)
  • 1/2 cup Pickles (diced)
  • 1/2 cup  Hellman’s Mayo
  • 2 tbsp Pickles (diced)
  • 2 tsp mustard
  • 1 tsp white distilled vinegar
  • 1/2 tsp Smoked paprika
  • 1 1/2 tbsp Splenda (or any sweetener of choice; adjust to taste)  

Recipe courtesy of

Check out these other amazing salad recipes for a lighter lunch/dinner option:

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