Make your next meal a little more memorable with this Ruth Chris Chopped Salad Recipe. It’s packed with flavor from crisp lettuce, crunchy croutons, sharp red onion, creamy blue cheese, and savory bacon.
Hearts of palm and green olives bring something unexpected, while the tangy homemade dressing pulls everything together.
This isn’t just another chopped salad—it’s the same one you’d find on a Ruth Chris Salad plate, now made from scratch in your own kitchen. Serve it as a side or enjoy it as a main course that doesn’t disappoint.
Ruth Chris Chopped Salad Recipe
Make this Ruth Chris Chopped Salad Recipe at home with crisp lettuce, bacon, blue cheese, and tangy vinaigrette—just like the steakhouse favorite.
Recipe Overview
- Course: Salad
- Cuisine: American
- Prep Time: 20 minutes
- Cook Time: 10 minutes (if including bacon)
- Yield: 4 servings
- Calories Per Serving: Approximately 350
Ingredients
- 4 cups iceberg lettuce, chopped
- 2 cups radicchio, chopped
- 1 cup spinach, chopped
- 1/2 cup green olives, sliced
- 1/2 cup bacon, cooked and crumbled
- 1/2 cup eggs, hard-boiled and chopped
- 1/2 cup red onion, finely chopped
- 1 cup bleu cheese, crumbled
- 1 cup mushrooms, sliced
- 1 cup hearts of palm, sliced
- 1/2 cup croutons
Dressing Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions
1. Prepare The Ingredients
Start by washing and drying all the vegetables. Chop the iceberg lettuce, radicchio, and spinach into bite-sized pieces.
Slice the green olives, red onion, mushrooms, and hearts of palm. Cook the bacon until crisp, then crumble it into small pieces. Hard boil the eggs, let them cool, then chop them finely.
2. Mix The Vegetables
In a large mixing bowl, combine the chopped iceberg lettuce, radicchio, spinach, green olives, red onion, mushrooms, and hearts of palm. Toss them together until evenly mixed.
3. Add The Protein And Cheese
Add the crumbled bacon, chopped eggs, and crumbled bleu cheese to the vegetable mix. Gently toss again to ensure even distribution of ingredients.
4. Prepare The Dressing
In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, Worcestershire sauce, sugar, minced garlic, salt, and pepper. Continue to whisk until the dressing is well emulsified.
5. Dress The Salad
Pour the dressing over the salad mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
6. Add The Final Touch
Sprinkle croutons on top of the salad just before serving to maintain their crunchiness.
Tips And Variations
- Variations: Feel free to customize this Ruth Chris Chopped Salad Recipe by adding your favorite ingredients such as cherry tomatoes, avocados, or grilled chicken.
- Storage: If you plan to make the salad ahead of time, keep the dressing and croutons separate until just before serving to prevent sogginess.
- Serving Suggestion: This salad pairs wonderfully with grilled steak or chicken, making it a perfect side dish for a hearty meal.
I hope you enjoy making this Ruth Chris Chopped Salad Recipe as much as I do. It’s a fantastic blend of fresh, vibrant ingredients that will leave your taste buds satisfied. Don’t forget to share your creations with me on social media using the hashtag #NazninsKitchen. Happy cooking!
By following this recipe, you’ll have a delicious, restaurant-quality salad right in your own kitchen. Remember, the key to a great salad is fresh ingredients and a well-balanced dressing. Enjoy your meal!
Easy Ruth Chris Chopped Salad Recipe For Quick Meals
Ingredients
Ingredients
- 4 cups iceberg lettuce chopped
- 2 cups radicchio chopped
- 1 cup spinach chopped
- 1/2 cup green olives sliced
- 1/2 cup bacon cooked and crumbled
- 1/2 cup eggs hard-boiled and chopped
- 1/2 cup red onion finely chopped
- 1 cup bleu cheese crumbled
- 1 cup mushrooms sliced
- 1 cup hearts of palm sliced
- 1/2 cup croutons
Dressing Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Prepare The Ingredients
- Start by washing and drying all the vegetables. Chop the iceberg lettuce, radicchio, and spinach into bite-sized pieces.
- Slice the green olives, red onion, mushrooms, and hearts of palm. Cook the bacon until crisp, then crumble it into small pieces. Hard boil the eggs, let them cool, then chop them finely.
Mix The Vegetables
- In a large mixing bowl, combine the chopped iceberg lettuce, radicchio, spinach, green olives, red onion, mushrooms, and hearts of palm. Toss them together until evenly mixed.
Add The Protein And Cheese
- Add the crumbled bacon, chopped eggs, and crumbled bleu cheese to the vegetable mix. Gently toss again to ensure even distribution of ingredients.
Prepare The Dressing
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, Worcestershire sauce, sugar, minced garlic, salt, and pepper. Continue to whisk until the dressing is well emulsified.
Dress The Salad
- Pour the dressing over the salad mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
Add The Final Touch
- Sprinkle croutons on top of the salad just before serving to maintain their crunchiness.
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