Big Mac Salad (Low Carb, Gluten-free)
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- 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 Mayonnaise
- 2 tbsp Pickles (diced)
- 2 tsp Mustard
- 1 tsp White vinegar
- 1/2 tsp Smoked paprika
- 1 1/2 tbsp Besti Powdered Erythritol (or any sweetener of choice; adjust to taste)
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.
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.
Combine the remaining salad ingredients in a large bowl. Add the ground beef. Toss with dressing.
Serving size: 1/6 of entire recipe
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