2tbspdill pickle relish(look for no added sugar if possible)
Start by preparing all the vegetable ingredients for the salad – chopping the romaine lettuce, finely dicing the onions, halving or quartering the cherry tomatoes, and measuring out the pickles. Combine these in a large bowl or divide the ingredients between four plates.
Next, prepare your big mac dressing by whisking together the mayo, mustard, relish, vinegar, paprika, onion powder, garlic powder, and salt in a medium bowl. Set aside for now.
In a large skillet over medium heat, cook your ground beef until browned, about 6-9 minutes. Stir frequently, breaking the meat into chunks as it cooks. When it’s almost done, stir in the salt and pepper to season.
Remove the beef with a slotted spoon and add it to the salad. Add the cheddar cheese and your prepared dressing. Enjoy!
Nutrition facts (approximate per serving): 616 calories, 47 g fat, 15 g saturated fat, 800 mg sodium, 9.8 g carbohydrate, 3.8 g fiber, 4.5 g sugar, *6 g net carbs*, 38.5 g protein, Vitamin A: 189%, Vitamin C: 29%, Calcium: 28%, Iron: 25%
Keyword keto big mac salad, low carb big mac salad