Ruth Chris Copycat Chopped Salad

why make this recipe

This salad is fresh, crunchy, and full of flavor. It mixes many textures like crunchy onions, bacon, and croutons with creamy blue cheese and dressing. It makes a big plate for family meals or a side for a special dinner. It is easy to chop and toss, and it tastes like the restaurant version.

introduction

This Ruth Chris Copycat Chopped Salad copies the flavors of the famous steakhouse. It is bright, creamy, and very crunchy. If you like hearty sides from restaurants, you may also enjoy this popular casserole recipe: Ruth’s Chris sweet potato casserole recipe.

how to make Ruth Chris Copycat Chopped Salad

Make the dressing first, then chop and mix the salad ingredients. Toss the salad with the dressing at the last minute so it stays crisp. Work on a clean board and chop items into small, even pieces so each bite has many flavors.

Ingredients :

• 1/2 cup sour cream
• 2 fresh lemons (juiced)
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1 cup basil (fresh and finely chopped)
• 1/2 head Iceberg lettuce (chopped)
• 6 slices bacon (cooked and chopped)
• 1 small radicchio (chopped or 1 cup arugula)
• 1 cup croutons (chopped)
• 1/2 cup green olives (chopped)
• 1/2 cup heart of palm (chopped)
• 2/3 cup blue cheese (crumbled)
• 4 medium mushrooms (chopped)
• 2 boiled eggs (chopped)
• 1/2 red onion (minced)
• 1 cup crunchy fried onions
• 8 cherry tomatoes (halved)

Directions :

Salad Dressing

1. In a bowl, mix 1/2 cup sour cream, juice of 2 lemons, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder.
2. Stir in 1 cup finely chopped basil.
3. Taste and adjust salt or lemon if needed. Keep dressing cold until ready.

Salad

1. Chop 1/2 head Iceberg lettuce and 1 small radicchio (or use 1 cup arugula). Place in a large bowl.
2. Add 6 cooked and chopped bacon slices, 1/2 cup chopped green olives, and 1/2 cup chopped heart of palm.
3. Add 2/3 cup crumbled blue cheese, 4 chopped mushrooms, 2 chopped boiled eggs, and 1/2 minced red onion.
4. Add 1 cup chopped croutons and 1 cup crunchy fried onions.
5. Add 8 halved cherry tomatoes.
6. Pour the dressing over the salad and toss gently until all pieces are coated. Serve right away.

how to serve Ruth Chris Copycat Chopped Salad

Serve on a large platter or in a big bowl so people can scoop through the layers. Offer extra dressing on the side. This salad goes well with grilled steak, chicken, or as a main for a light meal.

how to store Ruth Chris Copycat Chopped Salad

Store leftover salad and dressing separately. Keep the dressing in an airtight container in the fridge up to 4 days. The chopped salad is best kept without croutons and crunchy fried onions for 1–2 days; add them just before serving to keep crunch.

tips to make Ruth Chris Copycat Chopped Salad

• Chop vegetables small and even so each bite has a mix of flavors.
• Cook bacon until crisp and drain well.
• Add croutons and fried onions just before serving for crunch.
• Keep dressing cold and taste it before adding to the salad.
• Use fresh basil for a bright flavor.

variation (if any)

• Swap radicchio for more arugula for a milder taste.
• Use Greek yogurt instead of some sour cream for a lighter dressing.
• Add grilled chicken or shrimp to make it a full meal.
• Replace blue cheese with feta for a different but tasty flavor.

FAQs

Q: Can I make the dressing ahead?
A: Yes. Make the dressing up to 4 days ahead and keep it cold in a sealed jar.

Q: How do I keep the salad crunchy?
A: Store crunchy items like croutons and fried onions separately and add them right before serving.

Q: Can I use other greens?
A: Yes. You can use romaine or a mix of greens if you do not like Iceberg or radicchio.

Q: Is this salad suitable for a crowd?
A: Yes. Double the recipe and mix in a very large bowl, or serve in batches to keep it fresh.

Ruth Chris Copycat Chopped Salad

• Author: arianarecipes
• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: None

Print Recipe

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Description

A fresh, crunchy salad inspired by the famous steakhouse, featuring a mix of textures and flavors.

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Ingredients

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• 1/2 cup sour cream
• 2 fresh lemons (juiced)
• 1 teaspoon kosher salt
• 1/2 teaspoon garlic powder
• 1 cup fresh basil (finely chopped)
• 1/2 head Iceberg lettuce (chopped)
• 6 slices bacon (cooked and chopped)
• 1 small radicchio (chopped or 1 cup arugula)
• 1 cup croutons (chopped)
• 1/2 cup green olives (chopped)
• 1/2 cup heart of palm (chopped)
• 2/3 cup blue cheese (crumbled)
• 4 medium mushrooms (chopped)
• 2 boiled eggs (chopped)
• 1/2 red onion (minced)
• 1 cup crunchy fried onions
• 8 cherry tomatoes (halved)

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Instructions

1. Mix 1/2 cup sour cream, juice of 2 lemons, 1 teaspoon kosher salt, and 1/2 teaspoon garlic powder in a bowl.
2. Stir in 1 cup finely chopped basil. Taste and adjust salt or lemon if needed, and keep dressing cold.
3. Chop 1/2 head Iceberg lettuce and 1 small radicchio (or 1 cup arugula) and place in a large bowl.
4. Add 6 cooked and chopped bacon slices, 1/2 cup chopped green olives, and 1/2 cup chopped heart of palm.
5. Add 2/3 cup crumbled blue cheese, 4 chopped mushrooms, 2 chopped boiled eggs, and 1/2 minced red onion.
6. Add 1 cup chopped croutons and 1 cup crunchy fried onions.
7. Pour the dressing over the salad and toss gently until all pieces are coated. Serve right away.

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Notes

Keep crunchy ingredients like croutons and fried onions separate until serving to maintain texture.

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Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 3g
• Sodium: 800mg
• Fat: 32g
• Saturated Fat: 12g
• Unsaturated Fat: 18g
• Trans Fat: 0g
• Carbohydrates: 30g
• Fiber: 4g
• Protein: 18g
• Cholesterol: 125mg