Ruth's Chris Chopped Salad
This Ruth’s Chris chopped salad copycat is packed with crisp lettuce, fresh toppings, and a creamy homemade dressing that tastes just like the steakhouse favorite.
Servings: 8 servings
Equipment
- Chefs Knife
- Cutting Board
- Large Bowl
- Ring Mold I used a 3-inch size. If you don’t have a ring mold, you can use a tuna can or a sour cream container with the bottom cut off.
Ingredients
Salad
- ½ head finely chopped iceberg lettuce
- 2 cups finely chopped spinach
- 1 cup chopped mushrooms
- 1 (14-ounce) can sliced hearts of palm drained
- 1 cup blue cheese
- 6 slices chopped cooked bacon
- 4 chopped hard-boiled eggs
- ½ cup chopped green olives
- ½ cup sliced red onion
- ½ cup croutons
- 1 pint halved cherry tomatoes for garnish
- 1 (3.5-ounce) bag crispy fried onions for garnish
Lemon Basil Dressing
- 1 cup sour cream
- ½ cup mayonnaise
- ¼ cup fresh lemon juice about 2 small lemons
- ½ cup chopped basil
- 1 clove minced garlic
- salt and pepper to taste
Instructions
- In a large bowl, add ½ head finely chopped iceberg lettuce, 2 cups finely chopped spinach, 1 (14-ounce) can sliced hearts of palm, 1 cup chopped mushrooms, 1 cup blue cheese, 6 slices chopped cooked bacon, 4 chopped hard-boiled eggs, ½ cup chopped green olives, ½ cup sliced red onion, and ½ cup croutons. Toss everything together to combine. Set aside.
- In a small bowl, add 1 cup sour cream, ½ cup mayonnaise, ¼ cup fresh lemon juice, ½ cup chopped basil, 1 clove minced garlic, and salt and pepper to taste. Whisk everything together until combined. Taste and adjust seasonings if needed.
- When ready to serve, add half of the dressing to the salad mixture and gently toss to combine. Add more dressing if needed.
- To plate, place a 3-inch ring mold on a salad plate and fill it with the salad. Then top with some of the fried onions from the 1 (3.5-ounce) bag crispy fried onions. Use a glass to press down on the salad as you lift the ring mold. This will help the salad keep its shape. Garnish with some of the 1 pint halved cherry tomatoes and serve.
Notes
Storage and Make-Ahead Instructions
- Fridge: This salad is best eaten the day it is made. If you have leftovers, store in an airtight container in the fridge for up to 24 hours.
- Make Ahead: Prep the ingredients in advance; the dressing can be made up to 48 hours in advance. Chop the salad ingredients and store separately from the dressing, up to 24 hours in advance.
Nutrition
Calories: 333kcal | Carbohydrates: 11g | Protein: 12g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 879mg | Potassium: 484mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1724IU | Vitamin C: 21mg | Calcium: 165mg | Iron: 2mg
QR code
Scan this QR code with your phone's camera to view this recipe on your mobile device.
