If you love fresh, crunchy and flavorful salads, this Ruth’s Chris Chopped Salad Recipe is perfect. It is colorful, tasty and easy to make at home. Many people ask how to make Ruth’s Chris Chopped Salad like the restaurant.
This recipe uses simple ingredients and gives a perfect balance of crunch, sweetness and tang. It is great as a side dish or a light meal.
With step-by-step instructions, anyone can recreate this salad in their kitchen. You will enjoy chopping vegetables, adding cheese and finishing it with a zesty dressing. It’s healthy, delicious and satisfying.
My Experience With This Recipe
I first made this salad for a family lunch and everyone loved it. The fresh vegetables were crunchy and the dressing added a perfect tang. I enjoyed chopping all the ingredients and mixing them together.
The bacon added a smoky flavor and the cheese made it creamy. It looked beautiful in a bowl, and the colors were inviting. This salad is simple, yet it feels fancy, just like at Ruth’s Chris. Every time I make it, it is a hit.
Recipe Card info
- Recipe Name: Ruth’s Chris Chopped Salad
- Servings: 4
- Prep Time: 15 mins
- Cook Time: 5 mins
- Total Time: 20 mins
- Course: Side Dish / Salad
- Cuisine: American
- Calories: 250 kcal per serving
Equipment List
- Large mixing bowl
- Sharp knife
- Cutting board
- Measuring cups and spoons
- Small skillet
- Salad tongs or large spoon
- Serving bowl
Ingredients You Need for Ruth’s Chris Chopped Salad
- Romaine lettuce – 4 cups, chopped
- Iceberg lettuce – 2 cups, chopped
- Red cabbage – 1 cup, shredded
- Carrots – 1/2 cup, shredded
- Cherry tomatoes – 1 cup, halved
- Red onion – 1/4 cup, thinly sliced
- Bacon – 4 slices, cooked and crumbled
- Blue cheese – 1/2 cup, crumbled
- Croutons – 1 cup
- Olive oil – 3 tbsp
- Red wine vinegar – 2 tbsp
- Dijon mustard – 1 tsp
- Honey – 1 tsp
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
Step-by-Step Guide
- Cook Bacon
Heat a skillet and cook bacon until crispy. Remove and crumble. Set aside to cool. - Prepare Lettuce
Wash and chop romaine and iceberg lettuce into bite-sized pieces. Place in a large mixing bowl. - Shred Vegetables
Shred red cabbage and carrots. Add to the bowl with lettuce for crunch and color. - Slice Tomatoes and Onion
Halve cherry tomatoes and thinly slice red onion. Add them to the mixing bowl. - Make Dressing
Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt and pepper until smooth. - Add Bacon and Cheese
Sprinkle crumbled bacon and blue cheese over the vegetables in the bowl. - Add Croutons
Add croutons to the salad for extra crunch. Toss lightly to mix ingredients evenly. - Pour Dressing
Drizzle dressing over the salad. Toss gently to coat all ingredients without crushing them. - Taste and Adjust
Taste the salad. Add more salt, pepper or honey if needed. - Serve Immediately
Transfer salad to a serving bowl or individual plates. Serve fresh for the best flavor.
Tips to Make the Best Ruth’s Chris Chopped Salad
- Use fresh vegetables for the best crunch and flavor.
- Cook bacon until fully crispy for texture.
- Toss salad gently to avoid bruising lettuce.
- Make dressing fresh; store-bought may be too strong.
- Add croutons last to keep them crunchy.
Common Mistakes to Avoid
- Using soggy or old lettuce; it makes salad watery.
- Overcooking bacon; it can become too hard.
- Adding dressing too early; it makes lettuce limp.
- Skipping salt and pepper; flavor will be bland.
- Not chopping vegetables evenly; texture will be inconsistent.
Serving Suggestions
Serve Ruth’s Chris Chopped Salad as a side with steak, grilled chicken or seafood. It is also great as a light lunch.
Add a slice of bread or wrap leftovers in pita for a refreshing meal. Garnish with extra crumbled cheese or herbs for presentation.
Variations You Can Try
- Substitute blue cheese with feta or goat cheese.
- Add avocado for creaminess and healthy fats.
- Use kale or spinach instead of romaine.
- Add roasted nuts like walnuts or pecans for crunch.
- Mix in grilled chicken or shrimp for a full meal.
Storage and Reheating Tips
- Store in an airtight container in the fridge for 1–2 days.
- Keep croutons separate to maintain crunch.
- Add dressing just before serving to keep vegetables fresh.
- Cooked chicken or shrimp can be stored separately up to 2 days.
- Do not freeze; salad will become soggy.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 250 kcal |
| Carbohydrates | 15 g |
| Protein | 7 g |
| Fat | 18 g |
| Saturated Fat | 5 g |
| Sugar | 6 g |
Health Benefits
This salad is packed with fresh vegetables, providing fiber, vitamins and minerals. Lettuce, carrots and cabbage help digestion and overall health.
Adding protein from bacon or optional chicken makes it more filling. Using olive oil instead of creamy dressings keeps it lighter and heart-healthy. It is a satisfying, nutrient-rich meal or side dish.
Ruth’s Chris Chopped Salad Recipe
Ingredients
- Romaine lettuce – 4 cups chopped
- Iceberg lettuce – 2 cups chopped
- Red cabbage – 1 cup shredded
- Carrots – 1/2 cup shredded
- Cherry tomatoes – 1 cup halved
- Red onion – 1/4 cup thinly sliced
- Bacon – 4 slices cooked and crumbled
- Blue cheese – 1/2 cup crumbled
- Croutons – 1 cup
- Olive oil – 3 tbsp
- Red wine vinegar – 2 tbsp
- Dijon mustard – 1 tsp
- Honey – 1 tsp
- Salt – 1/2 tsp
- Black pepper – 1/4 tsp
Instructions
Cook Bacon
- Heat a skillet and cook bacon until crispy. Remove and crumble. Set aside to cool.
Prepare Lettuce
- Wash and chop romaine and iceberg lettuce into bite-sized pieces. Place in a large mixing bowl.
Shred Vegetables
- Shred red cabbage and carrots. Add to the bowl with lettuce for crunch and color.
Slice Tomatoes and Onion
- Halve cherry tomatoes and thinly slice red onion. Add them to the mixing bowl.
Make Dressing
- Whisk together olive oil, red wine vinegar, Dijon mustard, honey, salt, and pepper until smooth.
Add Bacon and Cheese
- Sprinkle crumbled bacon and blue cheese over the vegetables in the bowl.
Add Croutons
- Add croutons to the salad for extra crunch. Toss lightly to mix ingredients evenly.
Pour Dressing
- Drizzle dressing over the salad. Toss gently to coat all ingredients without crushing them.
Taste and Adjust
- Taste the salad. Add more salt, pepper or honey if needed.
Serve Immediately
- Transfer salad to a serving bowl or individual plates. Serve fresh for the best flavor.
Notes
- Use fresh vegetables for the best crunch and flavor.
- Cook bacon until fully crispy for texture.
- Toss salad gently to avoid bruising lettuce.
- Make dressing fresh; store-bought may be too strong.
- Add croutons last to keep them crunchy.
FAQs about Ruth’s Chris Chopped Salad
Q1: Can I make this salad ahead of time?
Yes, chop vegetables and store separately. Add dressing and croutons just before serving to stay fresh.
Q2: Can I use a different cheese?
Yes, feta, goat cheese, or cheddar can replace blue cheese for a milder flavor.
Q3: Can I make it vegetarian?
Yes, simply skip bacon. You can add nuts or roasted chickpeas for protein.
Q4: How long does the salad stay fresh?
If stored properly, vegetables last 1–2 days. Add dressing only when serving.
Q5: Can I use a bottled dressing?
Yes, but homemade dressing is fresher and has a better balance of flavors.
Final Thoughts
This Ruth’s Chris Chopped Salad Recipe is easy, fresh and full of flavor. Knowing how to make Ruth’s Chris Chopped Salad lets you enjoy restaurant-style freshness at home.
Using simple ingredients for Ruth’s Chris Chopped Salad and following steps ensures a colorful, crunchy and tasty salad. Try variations, serve with your favorite meals and enjoy this healthy, satisfying dish with family and friends.
Hi, I’m Emily Grace! I love cooking simple, tasty food that brings people together. On Bite Dive, I share easy recipes, fun food tips, and ideas to make every meal special. My kitchen is my happy place, and I’m so excited to share it with you!