A simple, fresh chopped salad inspired by Ruth’s Chris. This is easy to make and full of crunch and bright flavors. You can also pair this salad with a sweet potato side like the Ruth’s Chris sweet potato casserole copycat for a full meal.
introduction
This Ruth Chris Copycat Chopped Salad is quick and fresh. It mixes crisp lettuce, bacon, olives, mushrooms, eggs, and blue cheese. The dressing is creamy with lemon and basil. It makes a great side or a light main with extra protein. The salad is easy to chop and toss. It keeps its crunch when served right away.
why make this recipe
Make this salad for a fast, tasty side dish. It is full of different textures and bold flavors. It uses simple ingredients you can find in most stores. The dressing is creamy and bright from lemon and basil. This salad works well for weeknight dinners, potlucks, or a light lunch.
how to make Ruth Chris Copycat Chopped Salad
This salad is made in three main steps: make the dressing, chop and mix the salad ingredients, then toss with dressing. Keep ingredients cold until ready to serve to keep crunch. Chop items to bite-size pieces so every forkful has mix of flavors. Toss gently to keep the lettuce from wilting.
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: In a bowl, combine the sour cream, lemon juice, kosher salt, and garlic powder. Whisk until smooth.
- Salad: In a large bowl, add the chopped Iceberg lettuce, radicchio or arugula, basil, and the rest of the salad ingredients. Gently toss everything together.
- Drizzle the dressing over the salad and mix again until everything is well-coated. Serve in individual bowls or on a big platter, garnished with extra blue cheese or crunchy fried onions.
how to serve Ruth Chris Copycat Chopped Salad
Serve the salad cold or slightly chilled. Place on a large platter for sharing or in bowls for single servings. Add extra blue cheese or crunchy fried onions on top for more texture. Serve immediately after tossing to keep croutons and lettuce crisp.
how to store Ruth Chris Copycat Chopped Salad
Store salad and dressing separately for best results. Keep both in airtight containers in the fridge. Use within 1 day for best crunch. If you must store the tossed salad, expect the lettuce and croutons to soften after a few hours.
tips to make Ruth Chris Copycat Chopped Salad
- Chop ingredients to similar bite sizes for even eating.
- Cook bacon until crisp and cool before chopping.
- Dry lettuce well after washing to stop the dressing from getting thin.
- Add dressing little by little to avoid overdressing.
- Keep crunchy ingredients (croutons, fried onions) aside until serving.
variation (if any)
- Swap radicchio with extra arugula for a milder bite.
- Use Greek yogurt instead of sour cream for a lighter dressing.
- Add grilled chicken or steak strips to make it a main dish.
- Replace blue cheese with feta if you prefer milder cheese.
FAQs
Q: Can I make the dressing ahead?
A: Yes. Make dressing up to 2 days ahead and keep in the fridge. Stir before using.
Q: How long will the salad stay good if tossed?
A: Tossed salad is best eaten within a few hours. After that, lettuce and croutons will soften.
Q: Can I use another lettuce instead of Iceberg?
A: Yes. Romaine works well but the salad will be less crunchy than Iceberg.
Q: Is heart of palm necessary?
A: No. It adds texture and flavor, but you can skip it or use artichoke hearts instead.
Ruth Chris Copycat Chopped Salad
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Description
A quick and fresh chopped salad inspired by Ruth’s Chris, full of crunch and bright 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)
Instructions
- In a bowl, combine the sour cream, lemon juice, kosher salt, and garlic powder. Whisk until smooth.
- Add the chopped Iceberg lettuce, radicchio or arugula, basil, and the rest of the salad ingredients to a large bowl. Gently toss everything together.
- Drizzle the dressing over the salad and mix again until everything is well-coated. Serve in individual bowls or on a big platter, garnished with extra blue cheese or crunchy fried onions.
Notes
Store salad and dressing separately for best results. Keep both in airtight containers in the fridge. Use within 1 day for best crunch. If stored, expect lettuce and croutons to soften after a few hours.
Nutrition
- Serving Size: 1 serving
- Calories: 250
- Sugar: 4g
- Sodium: 600mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 50mg
