Big Mac Salad (keto)
Ingredients
- 1½ pounds very lean ground beef browned and drained
- 6 cups chopped iceberg lettuce
- 1½ cups shredded Colby jack cheese
- 1 cup diced Roma tomatoes
- 1 cup sliced red onion
- ½ cup diced dill pickles
- Thousand Island dressing
Instructions
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Add the chopped lettuce to an extra-large serving bowl.
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Sprinkle the cooked ground beef over the lettuce.
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Sprinkle the shredded cheese, diced tomatoes, sliced onion, and diced dill pickles over the ground beef. Toss to combine.
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Drizzle as much or as little dressing as you like over the top of the salad. Serve immediately.
Storage:
Store any leftovers in an airtight container in the refrigerator for up to 2 days.
Tips:
- You can batch cook the ground beef ahead of time and store it in the fridge or freezer to make this recipe even quicker to assemble. Brown the ground beef over medium-high heat, drain, and let it cool before storing it in a Ziploc bag.
- Feel free to serve the basic salad as a “build your own bowl.” Place the toppings in separate bowls so that everyone can adjust the amount of each topping they’d like to add to their salad.
- For a portable meal, make your salad in a mason jar and take it on the go!
Broccoli Salad
Ingredients
Salad
- 6 cups broccoli florets broken into bite size pieces
- 1½ cups shredded sharp cheddar cheese
- ⅔ cup chopped craisins (dried cranberries)
- ⅔ cup diced red onion
- ⅔ cup cooked and crumbled bacon
- ½ cup sunflower kernels
Dressing
- 1¼ cup mayonnaise
- ½ cup sour cream
- 4 tablespoons apple cider vinegar
- 2 tablespoons granulated sugar
- 1 teaspoon kosher salt
- ½ teaspoon fresh cracked black pepper
Instructions
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Using an extra large mixing bowl, combine the broccoli, shredded cheese, craisins, red onion, crumbled bacon and sunflower kernels.6 cups broccoli florets,1½ cups shredded sharp cheddar cheese,⅔ cup chopped craisins,⅔ cup diced red onion,⅔ cup cooked and crumbled bacon,½ cup sunflower kernels
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Using a medium size mixing bowl, whisk together the mayonnaise, sour cream, apple cider vinegar, sugar, kosher salt and pepper until smooth.1¼ cup mayonnaise ,½ cup sour cream,4 tablespoons apple cider vinegar,2 tablespoons granulated sugar,1 teaspoon kosher salt,½ teaspoon fresh cracked black pepper
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Pour the dressing over the broccoli mixture and stir to completely coat the salad ingredients.
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Cover tightly and chill in the refrigerator for 1 hour.
Storage:
Store any leftovers in an airtight container, in the refrigerator for up to 3 days.
I recommend storing your broccoli salad in a bowl with a lid instead of covering it with plastic wrap. This will keep the broccoli from getting soggy and help contain the smell.
Olive Garden House Salad and Salad Dressing
see continuation on next page
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