Copycat Portillos Chopped Salad For A Crowd Recipes

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COPYCAT PORTILLO'S CHOPPED SALAD FOR A CROWD



Copycat Portillo's Chopped Salad for a Crowd image

This chopped salad is perfect for a party! It is part pasta salad, part green salad and all yum! A simple dressing and all of your favorite ingredients will be great for dinner, a potluck or a BBQ!

Provided by Carlee

Categories     Salads

Time 20m

Number Of Ingredients 14

1 pound small pasta, ditalini or small shells cooked according to package directions
1 head romaine lettuce
3 cups iceburg lettuce
1 cup red cabbage
5 roma tomatoes
1/2 cup green onions, chopped
1/4 cup gorgonzola
8 oz hard salami, chicken, bacon or a mix
1/4 cup balsamic vinegar
1 teaspoon chopped garlic
1 teaspoon sugar
1/2 teaspoon dried oregano
1/2 teaspoon each salt and pepper
1/2 cup olive oil

Steps:

  • Mix together all dressing ingredients and refrigerate until ready to use.
  • Chop all salad ingredients small. Toss together. If making ahead of time, cover and refrigerate until ready to serve.
  • Toss salad and dressing just before serving.

Nutrition Facts : Calories 303 calories, Carbohydrate 23 grams carbohydrates, Cholesterol 32 milligrams cholesterol, Fat 18 grams fat, Fiber 3 grams fiber, Protein 12 grams protein, SaturatedFat 5 grams saturated fat, ServingSize 1, Sodium 476 grams sodium, Sugar 4 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 13 grams unsaturated fat

PORTILLO'S CHOPPED SALAD (KINDA LIKE)



Portillo's Chopped Salad (Kinda Like) image

Portillo's is a Chicago institution, a hot dog stand that was started in 1963 by Dick Portillo's in a small trailer with no running water, and has now grown to 47 locations. Their chopped salad is famous. The Italian Dressing is from the Chicago Sun-Times. It is similar to the dressing found on salads at Portillo's and Maggiano's restaurants. Tip: If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the refrigerator for added flavor. Also, I believe chopped grilled chicken is in the original recipe.

Provided by gailanng

Categories     Greens

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

4 cups cooked ditalini (cooked in salted water)
1 cup cooked and crumbled 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 onion
4 ounces crumbled gorgonzola (about 1 cup)
1/4 cup balsamic vinegar
2 garlic cloves, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

  • To Make the Sweet Italian Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.
  • To Make The Chopped Salad: Cook ditalini pasta according to package instructions. Drain and cool. Set aside.
  • Cook bacon in a skillet until done. Let bacon cool, then crumble it.
  • Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
  • Add cooled pasta, bacon and gorgonzola cheese to salad.
  • Add dressing to taste right before serving so that it doesn't get soggy.

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