Keto Big Mac Salad

Keto Big Mac Salad – this low-carb hamburger salad is really great for you. Homemade Keto Quick food is an exceptional option.

Can I Freeze This Salad?
Nope, you can not. That lettuce could only completely die if you ever did this. You, however, constitute the meat along with the dressing beforehand. The dressing will keep for a week in your fridge if you pay it nicely.

Tips For Making Big Mac Salad

• The sauce will keep for at least a week in the refrigerator so make twice or quadruple! Not only does this get better with time, but in addition, it works well with many different salads and grilled meats. Ideal for dipping grilled chicken too.
• Use lean ground beef with this you do not have a greasy mess on your salad.
• I used plain yellow mustard with it.
• You’re able to produce a layered salad in a mason jar, and then take it to function.

If you are struggling with overlooking this fast food, then this Big Mac Salad having struck on the place and satisfy these cravings.

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Keto Big Mac Salad

Course Main Course, Salad

Cuisine American

Keyword big mac salad, big mac sauce, low carb hamburger salad

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 625kcal

Author Jessica

Ingredients

Big Mac Sauce

• ¾ cup mayonnaise
• ½ tsp smoked-paprika
• 1 tbsp white-vinegar
• 2 tbsp dill-pickles
• 2 tsp swerve
• 4 tsp mustard
• 1 tbsp onions, chopped

Salad

• 1 lb lean ground-beef
• 1 tsp ground black-pepper
• 1 cup shredded cheddar-cheese
• ½ cup sliced onions cut in half
• ¼ cup dill-pickles
• 4 cups chopped iceberg lettuce
• 1 tsp salt

Instructions

• Make the Dressing Table. Mix mayo, diced pickles, mustard, vinegar, onion, paprika and Swerve. Set aside while you get the other components together. Set aside while you get the other ingredients together.
• Heat a 10" saute pan over moderate heat. Add the ground-beef, then crush it to divide the clumps and cook till it is nearly cooked through. Add pepper and salt & finish cooking it all the way.
• Though the ground-beef is browning, chop lettuce. Slice onions then cut to half. Roughly chop pickles.
• Whenever you're prepared to serve the salad, mix the lettuce, onions, pickles & cheese. Place to four bowls. Insert in 1/4 of this ground-beef mixture into each bowl. Drizzle with dressing and serve immediately.

Notes

• The sauce will keep for at least a week in the refrigerator so make twice or quadruple! Not only does this get better with time, but in addition, it works well with many different salads and grilled meats. Ideal for dipping grilled chicken too.
• Use lean ground beef with this you do not have a greasy mess on your salad.
• I used plain yellow mustard with it.
• You’re able to produce a layered salad in a mason jar, and then take it to function.