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.

Photo by Kimberly D.
Blue cheese, croutons and a delicious lemon basil dressing tossed in a salad.

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

PREP TIME

15

minutes

TOTAL TIME

15

minutes

SERVINGS

4

servings

Ingredients

  • 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

Directions

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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