COPYCAT PORTILLO'S CHOPPED SALAD FOR A CROWD
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
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 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
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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