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; however, the steakhouse salad comes pressed in layers and served on individual plates. For most folks, this tossed version is just fine and takes much less prep time.
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.
Serving Size: 1
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!!!