Easy Ruth Chris Chopped Salad Recipe For Quick Meals
This Ruth Chris Chopped Salad Recipe is a fresh, flavorful copycat of the classic steakhouse salad, made with crisp greens, bacon, blue cheese, hearts of palm, and a tangy red wine vinaigrette. Easy to prepare at home and perfect as a side or main dish.
- Prep time
- 20 min
- Cook time
- 10 min
- Yield
- 4 servings
- Difficulty
- MEDIUM
Ingredients
Quantities are shown as originally provided.
- 4 cups iceberg lettuce, chopped
- 2 cups radicchio, chopped
- 1 cup spinach, chopped
- 1/2 cup green olives, sliced
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup eggs, hard-boiled and chopped
- 1/2 cup red onion, finely chopped
- 1 cup bleu cheese, crumbled
- 1 cup mushrooms, sliced
- 1 cup hearts of palm, sliced
- 1/2 cup croutons
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
- 1
Start by washing and drying all the vegetables. Chop the iceberg lettuce, radicchio, and spinach into bite-sized pieces. Slice the green olives, red onion, mushrooms, and hearts of palm. Cook the bacon until crisp, then crumble it into small pieces. Hard boil the eggs, let them cool, then chop them finely
- 2
In a large mixing bowl, combine the chopped iceberg lettuce, radicchio, spinach, green olives, red onion, mushrooms, and hearts of palm. Toss them together until evenly mixed
- 3
Add the crumbled bacon, chopped eggs, and crumbled bleu cheese to the vegetable mix. Gently toss again to ensure even distribution of ingredients
- 4
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, Worcestershire sauce, sugar, minced garlic, salt, and pepper. Continue to whisk until the dressing is well emulsified
- 5
Pour the dressing over the salad mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing
- 6
Sprinkle croutons on top of the salad just before serving to maintain their crunchiness.