Ruth's Chris Steak House Chopped Salad Copycat Recipe Recipe
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Category: |
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Ingredients: |
Ingredients: Salad:
8 c. packed iceberg lettuce, julienned (can substitute romaine lettuce)
1 c. packed fresh spinach, cut into julienne strips
1/3 c. chopped red onion
1/2 c. chopped green olives
6 oz. fresh mushrooms, washed and sliced (about 2 c.)
4 eggs, hard-boiled, sliced thinly, and salted & peppered
1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb. apple-wood smoked bacon, cooked to crispy and crumbled
1 c. crumbled blue cheese (4 oz.)
1/2 c. croutons
cherry tomatoes, halved
crispy fried onions, for garnish
Dressing:
2 c. sour cream (or 1 c. sour cream & 1 c. mayonnaise)
1/4 c. fresh basil leaves
4-5 Tbsp. fresh lemon juice (roughly one lemon)
seasoned salt (to taste)
garlic pepper seasoning (to taste)
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Directions: |
Directions: For the Salad:
In a very large bowl, layer the salad ingredients in this order: iceberg lettuce, spinach, red onions, olives, mushrooms, hearts of palm, eggs & bacon. Top with crispy onions, crumbled cheese, and croutons.
Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first and add more as needed.
For the Dressing:
Place all dressing ingredients into blender. Blend for one minute. Make a few hours or a day ahead so that flavors will blend.
Divide salad among 4 dinner plates, garnish with cherry tomato halves, top with crispy fried onion.
Number of Servings: 4 |
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Number Of
Servings: |
Number Of
Servings:4 |
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