"Cookery is not chemistry. It is an art. It requires instinct and taste rather than exact measurements."--Marcel Boulestin

Portillo's Chopped Salad Recipe

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This recipe for Portillo's Chopped Salad, by , is from The Thudin/Borndal/Friends Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We help families or individuals create heirloom cookbook treasures.

Jessica Aasved


For Salad:

4 cups cooked Ditalini pasta
1 cup cooked and crubled bacon
3 cups chopped romaine lettuce
3 cups chopped iceberg lettuce
2 1/2 cups chopped red cabbage
2 fresh tomatoes - seeded and diced
1 cup sliced green onions
4 ounces crumbled gogonzola cheese (about 1 cup)
(optional) 2 cups cooked and diced chicken

For Sweet Italian Dressing:

1/4 cup white balsamic vinegar
2 cloves garlic - peeled and minced
1 tsp sugar
1/2 tsp dried oregano
1/4 tsp salt
1/4 tsp fresh ground pepper
1/2 cup olive oil

For the Dressing:
1. Place vinegar, garlic, sugar, oregano, salt and pepper in a blender.
2. While machine is running, slowly drizzle olive oil through the top or feed tube until dressing is combined and emulsified.
3. Store in an airtight container in refridgerator for up to two weeks.

For the Salad:
1. Cook ditalini pasta according to package directions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
2. Cook bacon in a skillet until done. Let bacon cool, then crumble it.
3. Combine romaine, iceberg, red cabbage, tomatoes, and green onions in a large salad bowl.
4. Add the cooled pasta, bacon, and gorgonzola cheese to salad. Add chicken if desired.
5. Add dressing to taste right before serving so that it doesn't get soggy.

Number Of Servings:
Number Of Servings:
Preparation Time:
Preparation Time:
1 hour
Personal Notes:
Personal Notes:
1. Ditalini is a short tube style pasta. I have used large rings when I can't find ditalini. However, I believe that ditalini would be a better texture for the salad.
2. Gorgonzola is a stinky crumbly cheese; you could substitute something salty and strong, but you'll lose the salty sharpness of the gorgonzola.
3. I have used the pre-packaged bacon pieces, but freshly cooked bacon would be better.
4. I use chicken - just get a rotisserie chicken from the grocery store and remove the skin and bones.




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