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!
Ruth’s Chris Chopped Salad Copycat Recipe
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.
The Ruth’s Chris original salad is pressed/formed. This Ruth’s Chris salad copycat recipe is layered in a bowl and tossed. This is much easier and more time efficient for company or a crowd. Second, the dressing is a similar but much lighter version of the original. It is actually a lighter version of Basil Green Goddess Salad Dressing.
What are the Ingredients for Ruth’s Chris Chopped Salad
I’ll share photos below with the ingredients for both the Ruth’s Chris chopped salad and the Basil Green Goddess Dressing that I make to go with it. The full recipe is below.
Salad is highly customizable! If you don’t like green olives~leave them out. Trying to live low(er) carb? Use fewer croutons and crispy onions! Make it how you and your family like it:-)
Make Ahead Tips for the Ruth’s Chris Chopped Salad
Most of the prep for this salad can be done a day ahead of time.
- Rinse lettuces, spinning or drying well; store in fridge.
- Wash and chop mushrooms. 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 Green Goddess dressing; store in fridge.
- Cook bacon until crisp; crumble and store in fridge.
In the video below, I show how I layer the salad ingredients in the bowl and share a few tips for prepping the salad ahead.
How to Make the Basil Green Goddess Dressing
This basil green goddess dressing is really yummy and actually tastes very similar to ranch. If you prefer a strong basil taste, add more fresh basil. (This will make it more green in color as well). You can use light or full fat sour cream and mayonnaise. I’ve used both with great results. You will DEFINITELY need a blender or food processor to process this to dressing consistency.
In the video below, I show how quick and easy it is to make the basil green goddess dressing for Ruth’s Chris chopped salad.
Basil Green Goddess Dressing is best made a day or two ahead. Keep stored in the fridge.
Where to Buy This Huge Clear Acrylic Salad Bowl
I get asked often where I bought this clear oversized salad bowl. Several years ago, I found this bowl at a local store in Mt. Brook~Table Matters. It is actually a “Happy Hour Bowl.” It is large enough for tons of ice, drinks, etc….as the diameter is 13 3/4″ diameter. I found the same bowl, brand and all, here on amazon. It is one of my fave bowls ever.
Remember~add dressing to any salad in small increments. Add a bit; toss. Add a bit more if needed; toss. Nothing is worse than ruining a salad by pouring too much dressing. Trust me; I’ve learned the hard way:-)
I’d love to hear from you if you make this salad! If so, please share your thoughts and any helpful tips in the comments below. I try to reply quickly to everyone who posts!
And please visit our Family Savvy storefront to see all my amazon faves and must-haves for you, your home and your family.
As always, thanks so much for stopping by. Be blessed, and stay savvy!!!
- 8 cups packed iceberg lettuce, julienned (I sliced mine thinly with Chef's knife)
- 1 cup packed fresh spinach, cut into julienne strips
- 1-2 pints cherry tomatoes, halved
- 1/3 cup chopped red onion
- 1/2 cup chopped green olives
- 6 ounces fresh mushrooms, washed and chopped
- 4 eggs, hard-boiled, sliced thinly, and salted & peppered
- 1 (14-oz.) can chilled hearts of palm, rinsed, drained and sliced
- 1/2 lb applewood-smoked bacon, cooked crisp & crumbled
- 1 cup crumbled blue cheese
- 1/2 cup croutons
- 1 pouch crispy fried onions,
- 1/2 cup mayonnaise (light mayo is fine)
- 1/2 cup sour cream (light is fine)
- 1/2 cup scallions, chopped
- 1/2 cup chopped fresh basil, packed
- juice of 1 fresh lemon
- 1 clove garlic, chopped
- 1 tsp kosher salt
- 1/2 tsp freshly ground black pepper
- 1 tsp anchovy paste
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.
Nutrition Information:Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 234Total Fat: 18gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 11gCholesterol: 74mgSodium: 725mgCarbohydrates: 10gFiber: 2gSugar: 5gProtein: 10g