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.
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
LEMON BASIL DRESSING:
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
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.
