Ruth’s Chris Chopped Salad is a delightful mix of fresh flavors and textures that can elevate any meal. This hearty salad is both visually appealing and delicious, making it an excellent choice for a family dinner, a casual get-together, or a fancy occasion alike.
Why Make This Recipe
Making Ruth’s Chris Chopped Salad at home allows you to enjoy each scrumptious bite without the need for a reservation. Plus, it’s packed with vibrant vegetables and rich flavors, ensuring that it’s just as healthy as it is tasty. By preparing the salad yourself, you control the ingredients, accommodating any dietary needs or preferences. Whether you’re a long-time fan of Ruth’s Chris or trying it for the first time, this salad is sure to impress!
How to Make Ruth’s Chris Chopped Salad
Creating this lovely salad is simpler than you might think! Follow these straightforward directions to whip up a bowl of fresh goodness.
Ingredients:
- 4 cups finely chopped iceberg lettuce
- 1 cup chopped baby spinach
- 1 cup chopped radicchio
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup sliced green olives
- 1/2 cup chopped mushrooms
- 1/2 cup halved cherry tomatoes
- 4 strips crispy bacon, crumbled
- 2 hard-boiled eggs, chopped
- 1/2 cup crumbled blue cheese or feta
- 60 ml olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons finely chopped fresh basil
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves
- Extra crumbled blue cheese
Directions:
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil. Season with salt and freshly ground black pepper, continuing to whisk until fully emulsified and smooth. Set aside to allow the flavors to meld.
- In a skillet over medium heat, cook the bacon slices until they turn crisp and golden brown. Remove the bacon and place it on paper towels to drain excess fat, then crumble it once it cools.
- For the hard-boiled eggs, place them in a saucepan, cover with cold water, bring to a gentle boil, and then simmer for 9-10 minutes. Afterward, cool them under cold running water, peel, and chop them coarsely.
- In a large mixing bowl, combine the finely chopped iceberg lettuce, baby spinach, and radicchio. Add the diced red onion, celery, chopped mushrooms, sliced green olives, and halved cherry tomatoes. Gently toss with tongs until evenly mixed.
- Incorporate the crumbled blue cheese or feta, chopped eggs, and crispy bacon into the assembled salad. Drizzle the lemon-basil dressing over the top, starting with half and adjusting as needed. Gently toss until everything is lightly coated, being careful not to overdress to preserve the salad’s texture.
- Spoon the chopped salad into a round mold or individual bowls, then refrigerate for about 10 minutes to enhance the flavor and crispness. Just before serving, garnish with additional fresh basil leaves and extra crumbled blue cheese.
Pro Tips for Success Ruth’s Chris Chopped Salad
- Use fresh, high-quality ingredients for the best flavor.
- If you don’t have blue cheese or feta, goat cheese makes an excellent substitute.
- Letting the salad sit for a short period in the refrigerator enhances the flavors.
- Ensure you chop the veggies finely to make each bite perfectly balanced.
- For added protein, consider tossing in some grilled chicken or chickpeas.
Flavor Variations Ruth’s Chris Chopped Salad
- Swap the iceberg lettuce for romaine for a bit more crunch.
- Add seasonal fruits like apples or pears for a sweet twist.
- Include some roasted vegetables for a warm, hearty flavor.
- Change up the herbs by introducing fresh dill or parsley for unique taste notes.
- Use different types of olives, such as kalamata, for a Mediterranean flair.
Serving Suggestions for Ruth’s Chris Chopped Salad
This beautiful salad serves well on its own as a main dish but can also accompany grilled meats, seafood, or lighter fare such as tilapia. Consider serving it as part of a buffet or at family gatherings where numerous other sides are available. Pair with a refreshing white wine or a sparkling beverage to complete the meal.
Storage and Freezing Instructions for Ruth’s Chris Chopped Salad
Ruth’s Chris Chopped Salad is best enjoyed fresh, but you can store leftovers in an airtight container in the refrigerator for up to two days. Any dressing should be kept separately to prevent the salad from getting soggy. Avoid freezing the salad, as vegetables and fresh ingredients may lose their texture and flavor upon thawing.
Nutrition Facts (Per Serving)
| Nutrient | Amount |
|—————|————-|
| Calories | 250 |
| Protein | 10g |
| Carbs | 15g |
| Fat | 18g |
| Fiber | 3g |
| Sodium | 500mg |
FAQ About Ruth’s Chris Chopped Salad
What makes Ruth’s Chris Chopped Salad unique?
Ruth’s Chris Chopped Salad stands out due to its combination of crispy greens, fresh vegetables, and unique seasoning from the homemade lemon-basil dressing. The combination of flavors and textures from the blue cheese and crispy bacon adds an indulgent twist that is hard to resist.
Can I make this salad ahead of time?
While the salad is best enjoyed fresh, you can prepare the ingredients ahead of time. Store chopped vegetables in airtight containers in the refrigerator and combine them just before serving. Additionally, the dressing can be made a day in advance – just give it a good whisk before adding it to the salad.
What can I substitute for bacon in this salad?
If you prefer a healthier option or need to avoid pork, consider using turkey bacon, smoked chicken, or even veggie bacon for a delicious flavor. Alternatively, roasted chickpeas or toasted nuts can provide a satisfying crunch!
Can I prepare Ruth’s Chris Chopped Salad for a crowd?
Absolutely! This salad is perfect for serving a larger group. Just increase the ingredient quantities accordingly. You can toss the entire salad in a large bowl or prepare individual servings to make serving easier.
How can I make this salad vegan?
To make a vegan version of Ruth’s Chris Chopped Salad, you can substitute the bacon with smoked tempeh or crispy roasted chickpeas. Replace the cheese with a vegan version, and use a vegan mayo or tahini in the dressing for a creamy texture without the dairy.
Final Thoughts
Ruth’s Chris Chopped Salad is a vibrant and satisfying dish that brings together an array of fresh ingredients and bold flavors. Whether you’re serving it as a stand-alone meal or as a side dish, this salad is sure to impress everyone at the table. With its combination of textures and colors, it’s not just a meal but a feast for the eyes and the palate. Try making it for your next gathering – you and your guests may just find a new favorite!
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Ruth’s Chris Chopped Salad
- Total Time: 40 minutes
- Yield: 4 servings 1x
- Diet: Omnivore
Description
A delightful mix of fresh flavors and textures, this chopped salad is packed with vibrant vegetables and rich flavors, perfect for any occasion.
Ingredients
- 4 cups finely chopped iceberg lettuce
- 1 cup chopped baby spinach
- 1 cup chopped radicchio
- 1/2 cup diced red onion
- 1/2 cup diced celery
- 1/2 cup sliced green olives
- 1/2 cup chopped mushrooms
- 1/2 cup halved cherry tomatoes
- 4 strips crispy bacon, crumbled
- 2 hard-boiled eggs, chopped
- 1/2 cup crumbled blue cheese or feta
- 60 ml olive oil
- 2 tablespoons fresh lemon juice
- 1 tablespoon red wine vinegar
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 2 tablespoons finely chopped fresh basil
- Salt, to taste
- Black pepper, to taste
- Fresh basil leaves, for garnish
- Extra crumbled blue cheese, for garnish
Instructions
- In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil. Season with salt and black pepper until fully emulsified and smooth. Set aside.
- In a skillet over medium heat, cook the bacon until crisp and golden brown. Remove and drain on paper towels, then crumble once cooled.
- Place hard-boiled eggs in a saucepan, cover with water, bring to a boil, and simmer for 9-10 minutes. Cool, peel, and chop.
- In a large bowl, combine iceberg lettuce, baby spinach, and radicchio. Add red onion, celery, mushrooms, olives, and tomatoes. Toss until mixed.
- Incorporate blue cheese or feta, eggs, and bacon. Drizzle dressing over, starting with half and adjusting as needed. Gently toss to coat.
- Spoon salad into bowls or molds and refrigerate for 10 minutes. Garnish with basil leaves and extra cheese before serving.
Notes
Use fresh, high-quality ingredients for the best flavor. Letting the salad sit briefly enhances flavors.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 250
- Sugar: 3g
- Sodium: 500mg
- Fat: 18g
- Saturated Fat: 6g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 10g
- Cholesterol: 120mg
