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Portillo's Copycat Chopped Salad Recipe

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This recipe for Portillo's Copycat Chopped Salad is from The Bethany Fern Nell Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
4 c. Ditalini pasta cooked in salt water and cooled
3 c. iceberg lettuce, chopped
3 c. Romaine lettuce, chopped
2 c. red cabbage, chopped
4 Roma tomatoes seeded and diced
1 c. green onions finely sliced
2 c. chicken cooked and cubed
1 c. bacon cooked and crumbled
4 ounces Gorgonzola, crumbled

Dressing:
¼ c. balsamic vinegar
1-2 cloves garlic, minced
1 TBSP shallot
1 TBSP Dijon mustard
1 TBSP dried Italian seasoning
1 tsp sugar
¼ tsp black pepper
½ tsp salt
½ c. olive oil
Directions:
Directions:
In a jar with a tightly fitting lid, add all of the dressing ingredients and shake vigorously to combine. In large bowl, add the salad ingredients together except for the cheese. Toss well. Add dressing to coat and cheese right before serving.
Personal Notes:
Personal Notes:
Portillo's in Naperville, Illinois was my favorite college restaurant. When visiting my alma mate North Central College with you kids, I was able to share this wonderful Chicagoland institution. The Crinkle Fries, Italian Beef, Chicago Hot Dog and Chicken Croissant Sandwich are also menu favorites as well as the chocolate and lemon cakes and this amazing salad. #ncccardinals #chicagofavorite #foodislife

 

 

 

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