Big Mac Salad
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.
Servings: 8 servings
Ingredients
Salad:
- 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
Copycat "Big Mac Sauce" Dressing:
- 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
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.
Video
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.