Easy Ruth Chris Chopped Salad Recipe For Quick Meals

Make mealtime exciting with our Ruth Chris Chopped Salad Recipe! Loaded with vibrant veggies, hearty bacon, and a flavorful dressing, it’s a feast for your senses.

Whether you’re hosting a dinner party or craving a nutritious lunch, this recipe from Naznin’s Kitchen is a winner.

Ruth Chris Chopped Salad Recipe

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
Ruth Chris Chopped Salad Recipe
Ruth Chris Chopped Salad Recipe

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.

Conclusion

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!

Ruth Chris Chopped Salad Recipe

Easy Ruth Chris Chopped Salad Recipe For Quick Meals

Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Course Salad
Cuisine American
Servings 4

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.
Keyword Ruth Chris Chopped Salad Recipe
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Hello! I'm Naznin Aktar, the food enthusiast and recipe curator at Naznin's Kitchen. Want to turn everyday ingredients into extraordinary dishes? Explore Naznin's Kitchen for a collection of recipes that are sure to inspire your inner chef and delight your loved ones.
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