Ruths' Jumbo Chopped Salad

By ctaubenheim

Ingredients

• 8 cups chopped iceberg lettuce
• 2 cups chopped baby spinach
• 1 cup chopped radicchi
• 2 cups sliced white mushrooms
• 1 cup thinly sliced red onion
• 4 hard boiled eggs, chopped
• 1 14oz can chilled hearts of palm, rinsed, drained, and sliced
• 1/2 lb. cooked bacon, crumbled
• 3/4 cup crumbled bleu cheese
• 1/2 cup croutons
• 1/2 cup chopped green onions
• 1/2 cup chopped green olives
• Lemon Basil Dressing
• 1 cup mayonnaise
• 1 cup sour cream
• 1/4 cup chopped fresh basil
• 2 Tbsp lemon juice
• seasoned salt to taste
• garlic pepper to taste
• Garnish
• 8 cherry tomatoes, halved
• 2 cups thinly sliced breaded and fried onions

Preparation

Step 1

In large bowl, combine iceburg lettuce, spinach, raddicchio, mushrooms, onion, eggs, hearts of palm, bacon, bleu cheese, croutons, green onions and olives. Toss. In a separate medium bowl, combine all of the dressing ingredients and mix well. Spoon your desired amount of dressing over the salad and toss well. For each serving, press about 1 1/2 cups of the tossed sale into a PVC pipe mold or an empty can mold positioned in the center of a chilled serving plate. Place about 1/2 cup of friend onions over the top of the salad and carefully remove the mold.

Calories: 805