Ruth Chris Chopped Salad Recipe
As you create this delicious salad, you'll use a harmonious blend of Spinach, radicchio, iceberg lettuce, bacon, blue cheese and an irresistible creamy lemon dressing.This combination perfectly balances the various textures and flavors, making it an ideal refreshing salad for your next meal or event
Equipment
- 1 large bowl
- 1 small bowl
Ingredients
- 4 packed cups Lettuce a mix of Spinach, radicchio, and iceberg
- 3/4 medium Red onions
- 1/4 cup chopped Green olives
- 6 oz. fresh Mushrooms
- 4 hard-boiled eggs
- 1 –14 oz.can Hearts of palm
- 1 full package of super-thick Bacon
- 1 cup Crumbled blue cheese
- 1 cup Croutons
- Lemon Basil Dressing prepared with 1/2 cup sour cream, juice of 1 lemon, 1 teaspoon kosher salt, 1 teaspoon garlic powder, and 1/2 cup finely chopped fresh basil
Instructions
- First, chop the lettuce, red onions, green olives and mushrooms.Slice the hard-cooked eggs and hearts of palm.Cook the bacon until crisp, then crumble.Make the Lemon Basil Dressing by combining the sour cream, lemon juice, kosher salt, garlic powder and fresh basil in a small bowl.
- In a large bowl, combine the lettuce, Spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon.Toss the ingredients together until well mixed.
- Add the crumbled blue cheese and about 1/2 to 3/4 of the Lemon Basil Dressing to the salad mixture.Toss until everything is well coated with the dressing.
- When ready to serve the salad, place a generous portion on a plate.You can lay the salad in a single layer or create a small mound to make the salad more visually appealing.Optionally, you can finish with a few extra croutons on top for added texture.Now you can make a refreshing and delicious Ruth Chris Chopped Salad copycat recipe. Enjoy!
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