Recipe
Big Mac Salad
Ingredients:
1 head iceberg lettuce, chopped
1 pound ground beef
1.5 cups shredded cheddar cheese
1 cup tomatoes, chopped
1/2 cup red onion, chopped
1 cup sliced pickle chips
1.5 teaspoons garlic powder
1/4 teaspoon table salt
1/4 teaspoon ground black pepper
Burger Sauce (recipe below)
Brown Beef: Add beef, garlic powder, salt, and black pepper to pan over medium-high heat. Crumbling beef with stiff utensil, cook until browned, 5 to 7 minutes. Turn off heat and set aside pan.
Assemble Salad: Add lettuce, cheese, tomatoes, onion and pickles to large salad bowl. Use slotted spoon to transfer ground beef to salad bowl, leaving behind grease in pan. Drizzle burger sauce on top. Toss until lettuce is nicely moistened.
Big Mac Dressing:
3/4 cup mayonnaise
2 tablespoons mustard
2 tablespoons ketchup
1/4 cup pickle relish
1 tablespoon Sriracha
1 teaspoon garlic powder
1 teaspoon onion powder
1/2 teaspoon smoked paprika
1/2 teaspoon Worcestershire sauce
Instructions
Add all the ingredients to a bowl and whisk very well to combine.
Serve immediately or store in an airtight container or jar in the fridge for up to 24 hours before serving to let the flavours develop.
Taco Salad
Ingredients:
1 lb ground beef
1 packet taco seasoning
1/2 iceberg lettuce, chopped
1 cup cherry tomatoes, halved
1/2 cup black beans, drained and rinsed
1/2 cup corn kernels
½ cup shredded cheddar or Mexican blend cheese
1/4 cup red onion, finely diced
1 avocado, diced
Tortilla Chips
Taco Dressing:
1/2 cup sour cream or Greek yogurt
1/4 cup salsa (your favorite type)
1 tablespoon lime juice
1/2 teaspoon cumin
1/4 teaspoon chili powder
1/4 teaspoon salt
Instructions:
Heat a skillet over medium heat. Add ground beef and cook until browned, breaking it apart. Drain excess grease, then stir in taco seasoning and water. Simmer for 5 minutes until thickened.
In a bowl, whisk together sour cream (or Greek yogurt), salsa, lime juice, cumin, chili powder, and salt. Set aside.
In a large bowl, toss lettuce, tomatoes, black beans, corn, cheese, red onion, and avocado. Add the cooked taco meat and toss lightly.
Drizzle the dressing over the salad and toss gently. Serve immediately with extra chips on the side!
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