Do you love a fresh and crunchy meal? The Ruth Chris Chopped Salad Recipe is a fan favorite. This salad is cold, crisp, and very tasty.
You can now make this famous Ruth Chris Chopped Salad Recipe at home easily. It is the perfect side for any big dinner.
Making a steakhouse quality salad is fun. This Ruth Chris Chopped Salad Recipe uses simple ingredients. Your family will think a chef made it today.
It tastes just like the restaurant version. Let’s learn how to make the perfect salad right now[cite: 1].
What Makes This Recipe Special
The flavor of this salad is very bold. It uses a creamy lemon basil dressing. This adds a nice zing to every bite.
The texture is the best part of the dish. Everything is chopped into very small pieces. This makes it easy to eat. You get every flavor in one single forkful.
It is a very fast recipe to make. You only need about twenty minutes. There is no hard cooking involved here.
It is a great healthy choice for busy nights. You can prepare the veggies ahead of time too. This saves you even more time later.
Equipment List
- Large Mixing Bowl: This is used to toss everything together. You need plenty of space to mix well.
- Sharp Chef Knife: You must chop all ingredients very small. A sharp blade makes the work safer.
- Cutting Board: Use a large one for all vegetables. It keeps your kitchen counters very clean.
- Small Whisk: This helps you blend the dressing smooth. It makes the lemon and oil mix perfectly.
- Measuring Cups: These ensure you use the right amounts. Consistency is key for a great salad.
Ingredients You Need for Ruth Chris Chopped Salad Recipe
- Iceberg Lettuce: This provides the main crunch. It stays cold and very fresh.
- Baby Spinach: This adds a nice earthy flavor. It is full of good vitamins too.
- Radicchio: This gives the salad a pretty purple color. It has a slightly bitter, sharp taste.
- Red Onions: These add a little bit of spice. Chop them very fine for best results.
- Green Olives: These provide a salty and briny kick. They pair well with the creamy dressing.
- Mushrooms: Use fresh white buttons for a soft bite. They soak up the dressing flavor well.
- Hard Boiled Eggs: These add protein and a creamy texture. They make the salad feel like a meal.
- Bacon Bits: Crispy bacon adds a smoky saltiness. Everything tastes better with some bacon.
- Croutons: These provide a deep toasted crunch. Use garlic flavored ones for extra zing.
- Blue Cheese: This adds a strong and tangy finish. It makes the salad feel very fancy.
- Lemon Basil Dressing: This is the heart of the dish. It ties all the ingredients together nicely.
How to Assemble
- Wash all your greens in cold water. Dry them well with a paper towel. Chop the lettuce and spinach very small. This is the key to the texture.
- Place your eggs in a small pot. Cover them with cold water completely. Bring the water to a full boil. Let them cook for ten minutes.
- Peel the eggs and chop them up. Cut the olives and mushrooms into bits. Slice the red onion into tiny pieces. Put everything into your large bowl.
- Add the crispy bacon and the croutons. Sprinkle the blue cheese over the top. Pour the lemon basil dressing over it. Toss everything until it is well coated.
Recipe Success Tips
- Chop everything into very small uniform pieces.
- This makes the salad much easier to eat.
- Use very cold lettuce for a better crunch.
- Put the bowl in the fridge before serving.
- Make the dressing a day before you serve.
- This lets the flavors blend together well.
- Wait to add the croutons until the end.
- This keeps them from getting very soggy.
How To Store Leftover
- This salad is best eaten right away. The greens can get soft very fast. If you have leftovers, keep them cold.
- Put them in an airtight plastic container. It will stay okay for one day. Do not freeze this salad at all. The lettuce will turn into mush.
Sides & Pairings Suggestions
- This salad goes great with a hot steak. It balances the heavy meat very well. You can also serve it with grilled chicken.
- A side of garlic bread is also nice. It helps soak up the extra dressing. It is a perfect light lunch alone too.
Nutritions
| Nutrient | Value per Serving |
| Calories | 340 kcal |
| Total Fat | 22g |
| Protein | 12g |
| Carbohydrates | 15g |
| Fiber | 4g |
FAQs about Ruth Chris Chopped Salad Recipe
Q: Can I use a different cheese?
A: Yes, you can use feta or goat cheese. It will still taste very fresh and creamy. Blue cheese is just the classic choice.
Q: Is this salad gluten-free?
A: It is if you remove the croutons. Always check your dressing labels for hidden gluten. Most ingredients are naturally gluten-free.
Q: How do I make it vegan?
A: Skip the eggs, bacon, and blue cheese. Use a dairy-free dressing and vegan bacon. It will still be very crunchy.
Final Thoughts
This salad is a true classic for a reason. It is cold, salty, and very satisfying. You will love serving this to your friends.
It makes every dinner feel like a party. Check out more vegetable salad ideas to expand your menu. Enjoy your fresh and tasty homemade meal tonight!
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Ruth Chris Chopped Salad Recipe
Equipment
- Large mixing bowl
- Sharp Chef Knife
- Cutting Board
- Small Whisk
- Measuring Cups
Ingredients
- Head Iceberg Lettuce 1
- Baby Spinach 1 Cup
- Radicchio 1/2 Cup
- Red Onions 1/4 Cup
- Green Olives 1/2 Cup
- Mushrooms 1/2 Cup
- Large Hard Boiled Eggs 2
- Bacon Bits 1/4 Cup
- Croutons 1/2 Cup
- Blue Cheese 1/4 Cup
- Lemon Basil Dressing 1/2 Cup
Instructions
- Wash all your greens in cold water. Dry them well with a paper towel. Chop the lettuce and spinach very small. This is the key to the texture.
- Place your eggs in a small pot. Cover them with cold water completely. Bring the water to a full boil. Let them cook for ten minutes.
- Peel the eggs and chop them up. Cut the olives and mushrooms into bits. Slice the red onion into tiny pieces. Put everything into your large bowl.
- Add the crispy bacon and the croutons. Sprinkle the blue cheese over the top. Pour the lemon basil dressing over it. Toss everything until it is well coated.
Notes
- Chop everything into very small uniform pieces.
- This makes the salad much easier to eat.
- Use very cold lettuce for a better crunch.
- Put the bowl in the fridge before serving.
- Make the dressing a day before you serve.
- This lets the flavors blend together well.
- Wait to add the croutons until the end.
- This keeps them from getting very soggy.
