How should Big Mac salad be stored?

Store the salad in an airtight container in the fridge and eat within 2-3 days. If you're meal-prepping the salad, wait to add the dressing to ensure the salad doesn't wilt.

What is the best way to meal prep this Big Mac salad?

I like to put all of the components in individual mason jars so I can have a single serving of the salad. To do this, excluding the dressing, layer all of the ingredients in a mason jar (leave some room at the top of the jar). When you're ready to eat, shake up the mason jar to incorporate all of the ingredients, pour in the dressing, shake again, then eat.

Big Mac Salad

Name: Big Mac Salad
Prep time: 10 min
Cook time: 30 min
Total time: 1 h 40 min
Cuisine: American
Ingredients: 8 ounces bacon; 1 pound lean ground beef; ½ teaspoon salt; ¼ teaspoon pepper; 9 ounces romaine (~1 ½ romaine hearts), roughly chopped; 1 cup hamburger pickle slices (30-35 slices/~125 grams), roughly chopped; ¾ cup (84 grams) finely shredded cheddar cheese; ¼ cup (60 grams) mayonnaise; ¼ cup (60 grams) sour cream; 8-10 hamburger dill pickle slices (~30 grams); 1 Tablespoon dill pickle juice; 2 teaspoons (8 grams) sweetener of choice (sugar, monk fruit sweetener, etc.); 1 teaspoon (5 grams) yellow mustard; ⅛ teaspoon onion powder

Description

This Big Mac Salad is easy to make and is packed with flavor. The recipe yields a delicious and filling meal that is perfect for weeknight dinners and weekday lunches.

Ingredients

Salad:

8 ounces bacon
1 pound lean ground beef
1/2 teaspoon salt
1/4 teaspoon pepper
9 ounces romaine (~1 1/2 romaine hearts), roughly chopped
1 cup hamburger pickle slices (30-35 slices/~125 grams), roughly chopped
3/4 cup (84 grams) finely shredded cheddar cheese

Copycat “Big Mac Sauce” Dressing:

1/4 cup (60 grams) mayonnaise
1/4 cup (60 grams) sour cream
8–10 hamburger dill pickle slices (~30 grams)
1 Tablespoon dill pickle juice
2 teaspoons (8 grams) sweetener of choice (sugar, monk fruit sweetener, etc.)
1 teaspoon (5 grams) yellow mustard
1/8 teaspoon onion powder

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Instructions

Preheat Oven and Prep Baking Sheet: Preheat oven to 425 degrees and line baking sheet with parchment paper.
Cook Bacon: Lay bacon strips atop prepared baking sheet in a single layer. Bake bacon in preheated oven until crispy, about 15-20 minutes depending on thickness of bacon. (Alternatively, bacon can be cooked on stovetop over medium heat and drained of excess grease on paper towel-lined plate.)
Cook Ground Beef: While bacon cooks, to a large skillet over medium-high heat, add ground beef and cook until browned, breaking up meat while it cooks. Once cooked, remove skillet from burner, then stir in salt and pepper. Do not drain grease from skillet.
Prepare Salad: Once bacon has cooked, remove baking sheet from oven, allow bacon to cool slightly, then crumble bacon into a large mixing bowl. To bowl, add cooked ground beef, romaine, shredded cheddar, and chopped pickles.
Prepare Dressing and Add to Salad: In a high-speed blender or food processor, blend dressing ingredients until smooth. Pour dressing over salad and stir until all ingredients are incorporated.
Chill Salad Then Serve: Transfer salad to refrigerator to chill for at least 1 hour. Serve chilled.

Recipe Notes:

Preparing Salad in Advance: If you plan to make this salad ahead of time and serve it the following day, I’d suggest waiting to add the dressing until you’re ready to serve to ensure the lettuce doesn’t wilt.

Storage: Store salad in an airtight container and eat within 2-3 days. If you are meal-prepping for the week with this salad, I would suggest keeping the salad and dressing separate until you’re ready to serve to ensure the lettuce doesn’t wilt.

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