Ruths Chris Chopped Salad Recipe 395

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RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT RECIPE



Ruth's Chris Steakhouse Chopped Salad Copycat Recipe image

Provided by Family Savvy

Time 15m

Number Of Ingredients 23

SALAD:
8 cups packed iceberg lettuce, julienned (I sliced mine thinly with Chef's knife)
1 cup packed fresh spinach, cut into julienne strips
1-2 pints cherry tomatoes, halved
1/3 cup chopped red onion
1/2 cup chopped green olives
6 ounces fresh mushrooms, washed and chopped
4 eggs, hard-boiled, sliced thinly, and salted & peppered
1 (14-oz.) can chilled hearts of palm, rinsed, drained and sliced
1/2 lb applewood-smoked bacon, cooked crisp & crumbled
1 cup crumbled blue cheese
1/2 cup croutons
1 pouch crispy fried onions,
DRESSING:
1/2 cup mayonnaise (light mayo is fine)
1/2 cup sour cream (light is fine)
1/2 cup scallions, chopped
1/2 cup chopped fresh basil, packed
juice of 1 fresh lemon
1 clove garlic, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp anchovy paste

Steps:

  • In a very large bowl, layer the salad ingredients in this order:
  • iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
  • Top with crispy onions, crumbled cheese, and croutons.
  • Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
  • Place all dressing ingredients into blender or Vita-Mix.
  • Blend for one minute.
  • Make a few hours or a day ahead so that flavors will blend.

Nutrition Facts : Calories 234 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 725 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT



RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT image

This Ruth's Chris Steakhouse Chopped Salad Copycat Recipe is outstanding and perfect to serve at a dinner party. Guests LOVE it ~ you'll be asked for the recipe every time. The original salad is pressed/formed. This copycat recipe is layered in a bowl and tossed, which is much easier and more time efficient for company or a...

Provided by Jamie Tarence

Categories     Lettuce Salads

Time 15m

Number Of Ingredients 23

SALAD:
8 c packed iceberg lettuce, julienned (i sliced mine thinly with chef's knife)
1 c packed fresh spinach, cut into julienne strips
1 - 2 pt cherry tomatoes, halved
1/3 c chopped red onion
1/2 c chopped green olives
6 oz fresh mushrooms, washed and chopped
4 eggs, hard-boiled, sliced thinly, and salted & peppered
1 can(s) (14-oz.) can chilled hearts of palm, rinsed, drained and sliced
1/2 lb applewood-smoked bacon, cooked crisp & crumbled
1 c crumbled blue cheese
1/2 c croutons
1 pkg crispy fried onions
DRESSING:
1/2 c mayonnaise (light mayo is fine)
1/2 c sour cream (light is fine)
1/2 c scallions, chopped
1/2 c chopped fresh basil, packed
juice of 1 fresh lemon
1 clove garlic, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp anchovy paste

Steps:

  • 1. FOR THE SALAD: In a very large bowl, layer the salad ingredients in this order: iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
  • 2. Top with crispy onions, crumbled cheese, and croutons.
  • 3. Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
  • 4. FOR THE DRESSING: Place all dressing ingredients into blender or Vita-Mix.
  • 5. Blend for one minute.
  • 6. Make a few hours or a day ahead so that flavors will blend.

RUTH'S CHRIS CHOPPED SALAD RECIPE - (3.9/5)



Ruth's Chris Chopped Salad Recipe - (3.9/5) image

Provided by KDCooks

Number Of Ingredients 18

LEMON BASIL DRESSING:
8 cups packed julienned strips iceberg lettuce, can substitute romaine lettuce
1 cup packed julienned strips fresh spinach
1 cup packed julienned strips radicchio
1 ⁄3 cup red onion, sliced very thin
1/2 cup chopped green olives
6 ounces fresh mushrooms , sliced, washed and drained, about 2 cups
4 eggs, hard-boiled and chopped
1 (14-ounce) can chilled hearts of palm , rinsed, well-drained and sliced
1/2 pound applewood-smoked bacon , chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 ounces)
1/2 cup croutons
8 cherry tomatoes, halved
Crispy fried onions, for garnish
2 cups sour cream, or use 1 cup sour cream and 1 cup mayonnaise
1/4 cup chopped fresh basil
5 tablespoons fresh lemon juice, about 1 lemon
Seasoned salt and garlic pepper seasoning

Steps:

  • In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions. LEMON BASIL DRESSING: Combine all ingredients, add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.

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