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Ruth's Chris Chopped Salad


Craving that salad from Ruth's Chris Steakhouse but don't want to leave the house? This is a copycat recipe that will give you a salad that tastes just as good, if not better.

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Rate this recipe 3.8/5 (112 Votes)


  • 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


Servings 4
Preparation time 15mins
Cooking time 15mins


Step 1

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.


Combine all ingredients, add seasoned salt and garlic pepper to taste.

Mix well; refrigerate until serving.

Refrigerate any leftover dressing.

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