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Chopped Salad

A vibrant mix of crisp greens, crunchy veggies, and savory meats topped with a creamy dressing, inspired by Ruth's Chris Steakhouse.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad, Side Dish
Cuisine: American
Calories: 350
Ingredients Method Notes

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 cup red onion, diced
  • 1 cup cooked bacon, crumbled (optional) Can be swapped for turkey bacon or omitted.
  • 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
  • a pinch garlic powder (optional)

Method
 

Preparation
  1. Wash and thoroughly dry the romaine and iceberg lettuces. Chop them finely and place in a large mixing bowl. Set aside.
  2. Incorporate the diced cucumbers, halved cherry tomatoes, diced red onion, shredded carrots, and optional ingredients—bacon and chicken or steak.
Dressing
  1. 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.
Assembly
  1. Pour the dressing over the chopped salad mixture. Toss gently to ensure everything is coated evenly, being careful not to break the vegetables.
  2. Sprinkle the crumbled bleu cheese over the top. Toss again lightly and taste for seasoning, adjusting as necessary.
  3. Enjoy immediately or chill in the refrigerator for 30 minutes to allow flavors to meld.

Notes

Chop greens and veggies uniformly for consistent texture. To keep leftovers fresh, store in an airtight container and keep the dressing separate until ready to serve.