This Ruth’s Chris Steakhouse Chopped Salad Copycat Recipe is outstanding and perfect to serve at a dinner party. Guests will go crazy for this salad!
Update: Y’all, this photo is horrible, so let me apologize at the outset! This was taken with an iPhone, at a friend’s house, for a small dinner party. It is all that I have to show you of this salad~so forgive me!!!
Anywhoo…..If you love the famous Ruth’s Chris Steakhouse salad, this recipe will be one of your faves. It will be a hit any time you serve it, and you’ll be asked for the recipe every time.
This salad comes as close to the original as you’re likely to find as far as taste and flavors with two caveats. First, the Ruth’s Chris version is pressed/formed. This recipe is designed to be served in a bowl and tossed. Second, the dressing is a similar but much lighter version of the original. It is actually a Skinnytaste recipe for Basil Green Goddess Salad Dressing.
Make ahead: Most of the prep for this salad can be done a day ahead of time. I prefer prepping ahead and just assembling and tossing the day of serving.
- Rinse iceberg lettuce, spinning or drying well; store in fridge.
- Rinse cherry tomatoes; cut into halves.
- Boil eggs until done; refrigerate (do not peel until day of serving).
- Place hearts of palm in the fridge to chill (just place unopened cans directly in fridge).
- Make the lemon-basil dressing; store in fridge.
- Cook bacon until crisp; crumble and store in fridge.
- FOR THE SALAD:
- 8 cups packed iceberg lettuce, julienned (I sliced mine thinly with Chef's knife)
- 1 cup packed fresh spinach, cut into julienne strips
- 1/3 cup chopped red onion
- 1/2 cup chopped green olives (I didn't use these - my hubs dislikes olives)
- 6 ounces fresh mushrooms, washed and sliced (I chopped into quarters)
- 4 eggs, hard-boiled, sliced thinly, and salted & peppered
- 1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
- 1/2 lb applewood-smoked bacon, cooked to crispy and crumbled
- 1 cup crumbled blue cheese (I used gorgonzola)
- 1/2 cup croutons
- cherry tomatoes, halved
- crispy fried onions, for garnish
- FOR THE DRESSING:
- 1/2 cup light mayonnaise (Hellman's or Bama)
- 1/2 cup scallions, chopped
- 1/2 cup chopped fresh basil, packed
- 1/8 cup fresh squeezed lemon juice (1 lemon)
- 1 clove garlic, chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp anchovy paste
- 1/2 cup light sour cream
FOR THE SALAD:
- In a very large bowl, layer the salad ingredients in this order:
- iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
- Top with crispy onions, crumbled cheese, and croutons.
- Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
FOR THE DRESSING:
- Place all dressing ingredients into blender or Vita-Mix.
- Blend for one minute.
- Make a few hours or a day ahead so that flavors will blend.
Amount Per Serving: Calories: 2712 Total Fat: 212g Saturated Fat: 112g Cholesterol: 535mg Sodium: 6735mg Carbohydrates: 79g Sugar: 37g Protein: 112g
The lemon-basil dressing is really yummy and actually tastes very similar to ranch. It calls for garlic-pepper seasoning (to taste), which I find at Penzey’s. I use a half sour cream half mayonnaise mixture, and I use light versions of both. It still tastes fabulous and has fewer fat grams and calories.
Have you made this salad? If so, please share your thoughts and any helpful tips in the comments below. As always, thanks so much for stopping by. Wishing you a joyful, blessed and savvy day!!!