Ruth's Chris Chopped Salad: Fresh Flavor for Any Occasion

Ruth’s Chris Chopped Salad is a vibrant medley of fresh ingredients that captivates with its flavors and colors.

Print Recipe Pin Recipe

Prep Time 20

Cook Time 10

Chilling Time 10

Total Time 40

Servings: 4 servings

Course: Salads

Cuisine: American

Calories: 350

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Salad Base

2 cups chopped iceberg lettuce Can substitute with Romaine or mixed greens.
2 cups fresh baby spinach
1 cup shredded radicchio Red cabbage can be used as a substitute.
½ cup thinly sliced red onions Green onions can be a milder alternative.
1 cup diced celery
1 cup sliced mushrooms Can substitute with avocado.
1 cup halved cherry tomatoes Diced bell peppers can be substituted.
1 cup green olives Kalamata olives can be swapped.

For the Protein

½ cup crumbled blue cheese Feta is a lighter alternative.
6 strips bacon Can be omitted for a vegetarian version.
3 units hard-boiled eggs Can use grilled chicken as an alternative.

For the Dressing

½ cup olive oil Avocado oil offers a different essence.
3 tablespoons lemon juice Vinegar can be added for tang.
2 tablespoons red wine vinegar Apple cider vinegar can be a substitute.
1 tablespoon Dijon mustard Can be omitted if desired.
1 tablespoon honey Agave syrup is a good vegan option.
¼ cup fresh basil Can use parsley instead.
to taste salt
to taste black pepper

For Garnishing

to taste fresh basil leaves Optional.
to taste extra blue cheese Optional.

Equipment

mixing bowl
skillet
pot
large mixing bowl

Method

Dressing Preparation

In a mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and finely chopped fresh basil until well emulsified and creamy.

Cook Bacon and Eggs

In a skillet, cook bacon over medium heat for 8-10 minutes until crispy and golden brown. Remove and crumble. Hard-boil eggs for 9-10 minutes, cool in ice water, peel, and chop.

Combine Greens

In a large mixing bowl, combine chopped iceberg lettuce, fresh baby spinach, shredded radicchio, thinly sliced red onions, diced celery, sliced mushrooms, and halved cherry tomatoes. Toss together.

Add Proteins and Cheese

Fold in crumbled bacon, blue cheese, and chopped hard-boiled eggs. Drizzle with dressing, tossing gently to coat.

Chill and Serve

Cover with plastic wrap and refrigerate for about 10 minutes. Garnish with fresh basil leaves and crumbled blue cheese before serving.

Nutrition

Serving: 1cupCalories: 350kcalCarbohydrates: 15gProtein: 18gFat: 25gSaturated Fat: 8gPolyunsaturated Fat: 5gMonounsaturated Fat: 10gCholesterol: 185mgSodium: 600mgPotassium: 600mgFiber: 3gSugar: 4gVitamin A: 1500IUVitamin C: 20mgCalcium: 150mgIron: 2mg

Notes

For even more flavor, consider adding grilled shrimp or adjusting the salad ingredients based on seasonal vegetables.

Tried this recipe?

Let us know how it was!