Did you ever find yourself craving a salad that’s as hearty as it is refreshing? Imagine biting into a vibrant mix of crisp greens, crunchy veggies, and savory meats, all topped with a creamy dressing that dances on your taste buds. The Chopped Salad from Ruth’s Chris Steakhouse is that delightful creation—a salad that feels like an indulgence rather than a side dish.
What sets this recipe apart is its perfect balance of flavors and textures, making it a versatile choice for any occasion, from a casual weeknight dinner to a fancy gathering. You’ll love how quick and easy it is, allowing you more time to savor the meal with family or friends. Plus, it’s an excellent make-ahead option that saves you time during those busy weekdays. Now, let’s dive into this delicious Ruth’s Chris Steakhouse Chopped Salad copycat recipe that promises to impress your taste buds!
Why Make This Recipe
One of the most appealing aspects of this chopped salad is its incredible mix of flavors. You can enjoy the harmony of fresh, crunchy vegetables paired with protein, creating a satisfying meal that caters to various palates.
Preparing this dish is a breeze, taking minimal time while providing maximum taste—a perfect solution for your hectic evenings or impromptu gatherings.
Adapting it for dietary preferences is another fantastic perk. Whether you’re vegetarian, vegan, or need a gluten-free option, you can easily modify the ingredients while ensuring it remains delicious and enjoyable.
How to Make Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe is SO DELICIOUS!! | The Beautiful Life Kitchen
Ingredients
- For the Salad:
- 1 large head romaine lettuce, chopped
- 1 cup iceberg lettuce, chopped
- 1 cup cucumbers, diced
- 1 cup cherry tomatoes, halved
- 1 red onion, diced
- 1 cup cooked bacon, crumbled (optional)
- 1 cup shredded carrots
- 1 cup cooked chicken or steak, diced (optional)
- 1 cup bleu cheese, crumbled
- For the Dressing:
- ½ cup mayonnaise
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 tablespoon Worcestershire sauce
- Salt and pepper to taste
- Optional: a pinch of garlic powder
Notes
- If you can’t find fresh local produce, most ingredients can be found at your regular grocery store.
- You can easily swap out the bacon for turkey bacon or remove it entirely for a lighter version.
- It’s best to chill the salad ingredients before mixing them for an extra refreshing treat.
Directions
- Prep the Ingredients: Wash and thoroughly dry the romaine and iceberg lettuces. Chop them finely and place in a large mixing bowl. Set aside.
- Add Vegetables: Incorporate the diced cucumbers, halved cherry tomatoes, diced red onion, shredded carrots, and optional ingredients—bacon and chicken or steak.
- Make the Dressing: In a separate bowl, combine mayonnaise, red wine vinegar, Dijon mustard, Worcestershire sauce, garlic powder (if using), and a sprinkle of salt and pepper. Whisk until smooth and creamy.
- Mix It Up: Pour the dressing over the chopped salad mixture. Toss gently to ensure everything is coated evenly, but carefully so you don’t break the vegetables.
- Final Touch: Sprinkle the crumbled bleu cheese over the top. Toss again lightly and taste for seasoning, adjusting as necessary.
- Serve: Enjoy immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.
How to Serve Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe is SO DELICIOUS!! | The Beautiful Life Kitchen
Serve this chopped salad chilled for the best experience. For a beautiful presentation, use a large, shallow dish to showcase the colorful ingredients. You can pair it with crusty bread, a light white wine, or sparkling water infused with lemon for a refreshing complement.
Consider garnishing with extra bleu cheese crumbles or fresh herbs like parsley or chives for an added pop. This salad is perfect for any occasion, from holiday dinners to everyday meals, bringing a touch of elegance to your table.
How to Store Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe is SO DELICIOUS!! | The Beautiful Life Kitchen
To keep your leftovers fresh, store the salad in an airtight container in the refrigerator for up to 3 days. Keep the dressing separate until you’re ready to serve again to maintain crispness in the veggies. Freezing this dish is not recommended, as the texture of the salad will not hold up well.
When reheating any protein you’ve added, use the microwave or stovetop to gently warm it, ensuring it doesn’t dry out. Always check for any off smells to confirm the freshness of your leftovers. For best results, consider making the salad ahead of time and enjoying it within a couple of days for optimal flavor.
Tips to Make Ruth’s Chris Steakhouse Chopped Salad — Copycat Recipe is SO DELICIOUS!! | The Beautiful Life Kitchen
- Chop your greens and veggies as uniformly as possible for consistent texture and easy eating.
- Swap ranch dressing for a fun twist and experiment with different cheese varieties.
- Keep a close eye on the bacon while cooking to avoid burning; remove it from heat once it’s crispy.
- Consider using a food processor for chopping veggies quickly if you’re short on time.
- For added flavor, roast some vegetables like bell peppers or zucchini to include in the salad.
- Use fresh herbs in the dressing for a brighter flavor profile; basil or dill can be great choices.
- If making ahead, store the dressing in a separate jar to toss with the salad just before serving.
- You can mix in your favorite nuts or seeds for a crunchy texture boost.
- Leftover ingredients can be transformed into a delicious sandwich filler or wrap.
- Adjust the dressing’s creaminess by adding a bit of buttermilk or yogurt if preferred.
Variations
- Garden Fresh Delight: Replace the meat with a medley of seasonal veggies, like bell peppers, radishes, and avocados, for a nutritious plant-based option.
- Zesty Citrus Kick: Add slices of orange and grapefruit alongside a splash of citrus dressing for a bright, refreshing twist.
- Mediterranean Escape: Incorporate olives and feta cheese, and drizzle with a simple lemon-olive oil dressing for a Mediterranean flair.
- Spicy Southwest Salad: Mix in diced jalapeños and corn with a chipotle dressing to spice things up—a perfect match for grill nights.
- Asian-inspired Crunch: Replace the dressing with sesame oil and a splash of soy sauce, and include shredded cabbage and edamame for an Asian-inspired take.
FAQs
Can I make this ahead of time?
Absolutely! You can prepare the chopped salad ingredients and store them separately from the dressing. Keep everything in airtight containers in the refrigerator, and combine just before serving for optimal freshness.
How do I store leftovers?
Place leftover salad in an airtight container and store it in the refrigerator for up to 3 days. Ensure the dressing is kept separate until you’re ready to eat to keep the vegetables crisp.
Can I freeze this dish?
Freezing is not recommended, as the texture will be negatively affected. The veggies typically don’t hold up well once thawed, resulting in a soggy salad.
What can I substitute for bleu cheese?
If you’re not a fan of bleu cheese, consider using crumbled feta, goat cheese, or even shredded cheddar cheese for a different flavor profile.
How do I prevent my salad from becoming soggy?
To avoid sogginess, keep the dressing separate when storing leftovers, and only dress individual portions just before eating.
Is this recipe gluten-free?
Yes! You can easily make this salad gluten-free by ensuring all ingredients, especially the dressing components, do not contain gluten.
Can I double/halve this recipe?
Absolutely! Adjust the quantities of each ingredient based on your needs. This recipe is highly flexible to accommodate your gathering size.
What if I don’t have a salad spinner?
Not to worry! You can lay the washed greens on a clean kitchen towel or paper towels to gently pat them dry and remove excess moisture.
Now you have all the tips and tricks to create your very own Ruth’s Chris Steakhouse Chopped Salad right at home. Enjoy the deliciously comforting experience of this classic dish without the need to make a reservation!
Chopped Salad
Ingredients
Method
- Wash and thoroughly dry the romaine and iceberg lettuces. Chop them finely and place in a large mixing bowl. Set aside.
- Incorporate the diced cucumbers, halved cherry tomatoes, diced red onion, shredded carrots, and optional ingredients—bacon and chicken or steak.
- In a separate bowl, combine mayonnaise, red wine vinegar, Dijon mustard, Worcestershire sauce, garlic powder (if using), and a sprinkle of salt and pepper. Whisk until smooth and creamy.
- Pour the dressing over the chopped salad mixture. Toss gently to ensure everything is coated evenly, being careful not to break the vegetables.
- Sprinkle the crumbled bleu cheese over the top. Toss again lightly and taste for seasoning, adjusting as necessary.
- Enjoy immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.