Summary

Ingredients

• 400 g iceber lettuce
• 400 g round beef
• 40 g onion (s)
• 125 grams bacon
• 250 g Gouda, medium-aed (sliced)
• salt and pepper
• 160 g mayonnaise, suar-free
• 25 g ketchup, suar-free
• 15 g mustard, suar-free
• 120 g pickled cucumber (s), suar-free
• 15 ml cucumber liquid
• 65 ml water
• 1 teaspoon lemon juice
• 10 drops liquid sweetener

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Instructions

1. For the salad dressing, cut the pickles into very fine cubes. Mix the mayonnaise, ketchup, mustard, water and cucumber stock into a dressing. Add the pickled cucumbers, season with lemon juice and a few drops of sweetener. Let the salad dressing soak in the refrigerator for about 30 minutes.
2. In the meantime, clean the iceberg lettuce, cut into 1 cm wide strips, wash and spin dry. Cut the Gouda into thin sticks, this is best done with medium-aged Gouda in slices.
3. Fry the bacon in a pan until crispy, place on paper towels to drain.
4. Cut the onion into cubes and fry in the bacon fat. Add the minced meat and fry until crumbly. Season with pepper and salt. Spread half of the Gouda sticks on the minced meat. Put a lid on the pan and let the cheese melt for a few minutes over low heat.
5. Mix the other half of the Gouda sticks with about 3/4 of the iceberg lettuce and place in a large bowl. Spread the warm minced meat on the salad. Put the remaining iceberg lettuce on top and sprinkle with the bacon, which has been crumbled into pieces. Serve immediately.
6. It is best to serve the salad dressing separately.
7. Nutritional values
8. Dressing: 400 ml (2 Port.) 3.4 g carbohydrates, 4.0 g egg., 1202 kcal, 128 g fat
9. 200 ml (1 portion) 1.7 g carbohydrates, 2.0 g protein, 601 kcal, 64 g fat
10. Bic Mac salad: 1215 g, 8.4 g carbs, 165 g egg, 1269 kcal, 165 g fat
11. 1 serving, 608 g, 4.2 g carbohydrates, 83 g protein, 1084 kcal, 83 g fat