Portillos Chopped Salad Recipe Recipe For Zucchini

PORTILLO'S CHOPPED SALAD

Steps:

• Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. 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 chicken if desired.
• Add dressing to taste right before serving so that it doesn't get soggy.
• For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.

PORTILLO'S CHOPPED SALAD (KINDA LIKE)

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.

ITALIAN ZUCCHINI SALAD

Steps:

• Mix garlic, rosemary, sea salt, and pepper together in a large bowl. Add zucchini, salami, mozzarella cheese, and almonds. Mix well. Stir in olive oil and balsamic vinegar. Let stand for 10 minutes, then serve.

HEAVENLY ZUCCHINI SALAD

Steps:

• In a large bowl, toss together the first six ingredients. In a jar with a tight-fitting lid, combine the salad dressing ingredients; shake well. Pour over salad and toss to coat. Cover and refrigerate for at least 1 hour. Serve with a slotted spoon.

PORTILLO'S CHOPPED SALAD RECIPE - (3.3/5)

Steps:

• 1.Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside. 2.Cook bacon in a skillet until done. Let bacon cool, then crumble it. 3.Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl. 4.Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired. 5.Add dressing to taste right before serving so that it doesn't get soggy. 6.For the 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. You can also just whisk it in a bowl. Store in airtight container in refrigerator for up to two weeks. Notes Another 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 fridge for some time it adds a whole lot of flavor. Some readers have used apple cider or red wine vinegar instead of regular balsamic (when white can't be found) so that the color is lighter and more appealing when drizzled on the salad. White balsamic can be found right next to the regular balsamic vinegar at the store.