Really this is just a Big Mac with more lettuce and without the bun. But I can see me making this for myself.

Big Mac Salad
Servings: 8

6 cups chopped iceberg lettuce
1½ pounds very lean ground beef, browned and drained
1½ cups shredded Colby jack cheese
1 cup diced Roma tomatoes
1 cup sliced red onion
½ cup diced dill pickles
Thousand Island dressing

Add the chopped lettuce to an extra-large serving bowl.

Sprinkle the cooked ground beef over the lettuce.

Sprinkle the shredded cheese, diced tomatoes, sliced onion, and diced dill pickles over the ground beef. Toss to combine.

Drizzle as much or as little dressing as you like over the top of the salad. Serve immediately.


Notes
You can batch cook ground beef ahead of time and store it in the fridge or freezer to make this recipe even quicker to assemble. Brown ground beef over medium-high heat, drain and let cool before storing in a Ziploc bag.

You can also serve the basic salad with the toppings in separate bowls so that everyone can adjust the amount of each topping they’d like to add to their salad.