Jumbo Chopped Salad (Ruth Chris Steakhouse)

By ctaubenheim

Ingredients

• SALAD
• 8 cups chopped iceberg lettuce
• 2 cups chopped baby spinach
• 1 cup chopped radicchio
• 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 & sliced
• k1/2 lb cooked bacon, crumbed
• 3/4 cup crumbled blue cheese
• 1/2 cup croutons
• 1/2 cup chopped green onions
• 1/2 cup chopped green olives
• LEMON BASIL DRESSING
• 1 cup mayo
• 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

Details

Preparation time 60mins
Cooking time 60mins

Preparation

Step 1

In a large bowl, combine iceberg lettuce, spinach, radicchio, mushrooms, onion, eggs, hearts of palm, bacon, blue cheese, croutons, green onions and olives. Toss. Spoon you desired amount of dressing over the salad and toss well. For each serving press about 1 1/2 cups of the tossed salad into a 3 1/3 inch PVC pipe mold or an empty can mold positioned in the center of a chilled serving plate. Place about 1/2 cup of fried onions over the top of the salad and carefully remove the mold. Place four halves of cherry tomatoes around the plate and serve. Repeat for remaining servings. If using the 3 1/2 inch molds - makes 4.