CHOPPED SALAD - Ruth Chris

By grammadot

Ruth Chris Steak House Copycat Recipe

Ingredients

• Salad:
• 8 cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
• 1 cup packed julienne strips fresh spinach
• 1 cup packed julienne strips radicchio
• 1/3 cup very thin slices red onion (or chopped red onions)
• 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-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
• 1/2 lb applewood-smoked bacon, chopped, fried until crisp, drained
• 1 cup crumbled blue cheese (4 oz.)
• 1/2 cup crouton
• 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
• 4 -5 tablespoons fresh lemon juice (1 lemon)
• seasoned salt and garlic pepper seasoning

Preparation

Step 1

Salad: 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.