Ruth’s Chris Copycat Chopped Salad

I’ve made plenty of salads over the years, but this chopped salad quickly became a favorite in my house. The first time I tried recreating it, I underestimated how important it is to chop the ingredients finely — I ended up with a sloppy mix that didn’t quite capture that signature crisp, bite-sized texture. After a few tries, I finally got it right: every forkful is perfectly balanced, fresh, and flavorful, with just the right touch of tangy dressing. It’s a salad that makes you feel like you’re dining at a steakhouse, without leaving your kitchen.

Ingredients

4 cups romaine lettuce, finely chopped
1 cup iceberg lettuce, finely chopped
1 cup red cabbage, shredded
1 cup green cabbage, shredded
1 cup cherry tomatoes, diced
½ cup cucumber, diced
½ cup red bell pepper, diced
¼ cup red onion, finely chopped
½ cup shredded carrots
1 cup cooked chicken breast, diced (optional for protein)
½ cup crumbled blue cheese or feta
¼ cup cooked bacon, chopped
½ cup roasted pecans or walnuts

For the dressing:

¼ cup olive oil
2 tablespoons red wine vinegar
1 teaspoon Dijon mustard
1 teaspoon honey
½ teaspoon garlic powder
Salt and pepper to taste

Substitutions: Use turkey bacon for a leaner version, or skip the bacon for a vegetarian-friendly salad. You can swap blue cheese with feta or goat cheese for a milder flavor.

Instructions / Method

Prep the veggies: Chop the romaine and iceberg lettuce finely. Shred the cabbage and dice the tomatoes, cucumber, and bell pepper. I like everything roughly the same size, so every bite has all the flavors.
Prepare the dressing: In a small bowl, whisk together olive oil, red wine vinegar, Dijon mustard, honey, garlic powder, salt, and pepper until emulsified. Taste and adjust sweetness or acidity as needed.
Assemble the salad: In a large mixing bowl, combine all chopped vegetables, carrots, bacon, nuts, and chicken if using.
Add cheese and dressing: Sprinkle cheese over the top and drizzle with the dressing. Toss gently to coat everything evenly. Don’t overdress — you want the salad to stay crisp.
Serve immediately: This salad is best fresh, though you can prep the vegetables and store them separately in the fridge for a few hours before tossing with the dressing.

Tips & Tricks:

Finely chopping the veggies is key — it makes the salad taste more uniform and restaurant-quality.
Toast the nuts for extra flavor and crunch.
Always taste the dressing before adding; a little adjustment makes a huge difference.

Preparation & Cooking Time

Total time: 25 minutes
Prep time: 20 minutes
Cook time: 5 minutes (for bacon/nuts if needed)
Servings: 4

@testkitchen

Serving Suggestions

This salad is perfect alongside steak, grilled chicken, or fish. For a lighter meal, serve it with crusty bread. Leftovers can be stored in separate containers (vegetables in one, dressing in another) in the fridge for up to 1 day — mix right before serving to keep everything crisp.

FAQs

Can I make this salad ahead of time?
Yes, chop all vegetables in advance, but store them separately from the dressing and nuts. Toss just before serving.

What can I use instead of bacon?
Turkey bacon, pancetta, or smoked tofu are great alternatives.

Can I make it vegetarian?
Absolutely! Simply omit the chicken and bacon. Nuts and cheese add plenty of flavor and texture.

How do I store leftovers?
Keep chopped vegetables and dressing in separate airtight containers in the fridge for up to a day. Combine just before serving.

Can I adjust the dressing?
Yes! Add more honey for sweetness, vinegar for tang, or a pinch of cayenne for a little heat.

From My Bowl to Yours

I always look forward to making this salad when hosting friends or family because it’s colorful, flavorful, and feels indulgent without being heavy. Each forkful has just the right mix of crisp veggies, creamy cheese, and a touch of crunch. My advice: don’t rush the chopping, toast your nuts, and enjoy the process — the result is a salad that’s restaurant-quality, right at home.