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Ruth’s Chris Chopped Salad

Ruth’s Chris Chopped Salad: Fresh Crunch That Delivers Flavor

A delightful copycat recipe of Ruth's Chris Chopped Salad that combines fresh ingredients for a flavorful experience.
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Prep Time 15 minutes
Cook Time 8 minutes
Chilling Time 15 minutes
Total Time 38 minutes
Servings: 4 servings
Course: Salads
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Salad Base
  • 4 cups Romaine Lettuce Freshness and crunch; can substitute with mixed greens for variety.
  • 2 cups Iceberg Lettuce Adds crispness; avoid substitutes, as it contributes to the texture.
  • 1 cup Green Cabbage Provides crunch and fiber; Napa cabbage can be a lighter alternative.
  • 1 medium Red Onion Adds sharpness; soak in ice water for a milder flavor if desired.
  • 1 cup Celery Contributes crunch; no direct substitutes, but a similar crisp vegetable can be used.
  • 1 pint Grape Tomatoes Sweet and juicy burst; cherry tomatoes are a suitable substitute.
Salad Toppings
  • 1 cup Blue Cheese Richness and tanginess; substitute with feta or goat cheese for different flavor profiles.
  • 6 slices Bacon Smoky crunch; turkey bacon or vegetarian bacon can be used for a lighter option.
  • 1 large Avocado Creaminess and healthy fats; can omit or replace with nuts if preferred.
  • 1 cup Toasted Pecans Adds a nutty crunch; substitute with walnuts or almonds.
Creamy Dressing
  • 1 cup Mayonnaise Acts as base for dressing; Greek yogurt can be a lighter alternative.
  • 1/2 cup Buttermilk Provides tang; replace with milk + vinegar for a similar taste.
  • 1/2 cup Sour Cream Creaminess for dressing; substitute with Greek yogurt for a healthier option.
  • 1/4 cup Red Wine Vinegar Adds acidity; white wine vinegar or lemon juice can also work.
  • 1 tablespoon Worcestershire Sauce Enhances umami flavor; soy sauce can substitute for a vegan option.
  • 1 clove Garlic Adds depth of flavor; use garlic powder in a pinch.
  • 1 teaspoon Salt Enhances overall taste; use sea salt or Himalayan salt for different flavor nuances.
  • 1/2 teaspoon Black Pepper Provides heat; freshly cracked pepper is recommended for best flavor.

Equipment

  • Skillet
  • Blender
  • Mixing Bowl
  • Cutting board
  • Knife

Method
 

Preparation
  1. Cook the bacon by frying the slices in a skillet over medium heat for about 8 minutes, until crispy and golden brown.
  2. Prep all veggies by washing and chopping them: slice the romaine, iceberg, and green cabbage into thin strips, dice the celery, finely chop the red onion, and halve the grape tomatoes.
  3. Make the creamy dressing by blending mayonnaise, buttermilk, sour cream, red wine vinegar, Worcestershire sauce, minced garlic, salt, and pepper until smooth and creamy. Refrigerate for 15 minutes.
  4. Toast the pecans in a dry skillet over medium heat for about 3 minutes, stirring frequently until fragrant and lightly golden.
  5. Assemble the base by gently combining all chopped greens and vegetables in a large mixing bowl.
  6. Add toppings by scattering blue cheese, crispy bacon pieces, toasted pecans, and sliced avocado over the mixed greens.
  7. Dress the salad by drizzling the chilled creamy dressing over the salad, then gently toss to coat before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 10gFat: 30gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 45mgSodium: 800mgPotassium: 400mgFiber: 3gSugar: 2gVitamin A: 30IUVitamin C: 25mgCalcium: 200mgIron: 2mg

Notes

Ensure all vegetables are chopped to a uniform size for even eating experience. Make the dressing in advance and chill for at least 15 minutes.

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