Ruth’s Chris Chopped Salad Recipe
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.
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.