Ruth’s Chris Copycat Chopped Salad
Ingredients
- For the Salad:
- 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)
- 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:
- Turkey bacon for a leaner version or skip bacon for vegetarian.
- Blue cheese can be swapped with feta or goat cheese.
Instructions
- Prep the veggies: Chop romaine and iceberg finely. Shred cabbages and dice tomatoes, cucumber, and bell pepper. Keep pieces uniform for consistent flavor in every bite.
- 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 on top and drizzle with dressing. Toss gently to coat evenly. Avoid overdressing to keep salad crisp.
- Serve immediately: Best served fresh. If prepping ahead, store vegetables separately in the fridge and combine with dressing just before serving.
Notes
Finely chopping the veggies is key for restaurant-quality texture.
Toast nuts for extra flavor and crunch.
Taste the dressing before adding — a small adjustment can make a big difference.
Serving Suggestions
Perfect alongside steak, grilled chicken, or fish.
Serve with crusty bread for a light meal.
Leftovers: store vegetables and dressing separately in airtight containers for up to 1 day. Combine just before serving.