Cook the Beef: Heat a non-stick pan over medium heat. Add the ground beef, breaking it up as it browns. Cook until no longer pink, draining any excess drippings—season with salt and pepper.
Prepare the Dressing: In a bowl, whisk together mayonnaise, apple cider vinegar, and mustard.
Assemble the Salad: Divide the lettuce, tomatoes, cooked beef, shredded cheese, red onion, and pickles between two plates. Drizzle the dressing over the salad and serve.
Notes
Leftovers: Refrigerate in an airtight container for up to one day.
Dairy-Free: Use vegan cheese instead of cheddar.
More Flavor: Add garlic to the ground beef.
Additional Toppings: Add sliced green onions.
