Ruth’s Chris Steakhouse Chopped Salad

Chopped Salad:

  • 8 packed cups iceberg lettuce, sliced in 1/4″ julienned slices
  • 1 packed cup spinach, chopped
  • 1 packed cup radicchio, sliced very thin
  • 1/3 medium red onion, sliced very thin and then halved
  • 1/4 cup chopped green olives
  • 1 cup crumbled blue cheese
  • 1 can artichoke hearts, drained, and using just the chunky ends, cut ends into 1/4″ chunks, saving the layered portion of the hearts for another recipe or salad  (I added this ingredient and it’s fantastic)
  • 1–14 oz.can hearts of palm, drained, and cut into 1/4” chunks
  • 6 oz. fresh mushrooms, chopped
  • 8 slices of super-thick smoked bacon, cooked until dark brownish-red, fat drained, cut into 1/4” bits
  • 4 hard-boiled eggs, cut into 1/4” chunks
  • 1–1/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
  • garnish:  cherry tomatoes cut in half
  • freshly cracked black pepper and salt to taste

Lemon Basil Dressing:

  • 2 cups sour cream
  • 4 Tbsps. freshly squeezed lemon juice
  • ½ cup freshly chopped basil
  • 1/2 tsp. garlic powder
  • seasoned salt and pepper to taste
Ruth’s Chris Steakhouse Chopped Salad

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