Ruth’s Chris Chopped Salad Copycat Recipe
Make the famous, creamy, perfectly chopped salad from Ruth’s Chris Steak House at home. This recipe delivers the signature texture and tangy dressing.
- Prep Time: 20 min
- Cook Time: 5 min
- Total Time: 25 min
- Yield: 4 servings 1x
- Category: Salad
- Method: Tossing
- Cuisine: American
- Diet: Vegetarian
Ingredients
Scale
- 4 cups chopped iceberg lettuce
- 2 cups chopped romaine lettuce
- 1 cup chopped radicchio
- 1 cup chopped spinach
- 1/2 cup crumbled blue cheese
- 1/2 cup chopped bacon, cooked crisp
- 1/4 cup chopped green onions
- 1/4 cup chopped tomatoes
- 1/4 cup homemade croutons
- 1/2 cup Creamy Steakhouse Salad Dressing (recipe below)
- For the Dressing:
- 1/2 cup mayonnaise
- 1/4 cup sour cream
- 2 tablespoons red wine vinegar
- 1 tablespoon Dijon mustard
- 1 teaspoon Worcestershire sauce
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/4 teaspoon black pepper
- Pinch of salt
Instructions
- Prepare the dressing first. In a small bowl, whisk together the mayonnaise, sour cream, red wine vinegar, Dijon mustard, Worcestershire sauce, garlic powder, onion powder, black pepper, and salt until completely smooth. Taste and adjust seasoning if needed. Cover and chill for at least 30 minutes to allow flavors to meld.
- Prepare all vegetables. You must chop the iceberg lettuce, romaine lettuce, and radicchio into very small, uniform pieces, about 1/4 inch or smaller, to achieve the signature texture of this famous restaurant chopped salad.
- In a large bowl, combine the chopped iceberg lettuce, romaine lettuce, radicchio, spinach, blue cheese, cooked bacon, green onions, and tomatoes.
- Pour about half of the chilled dressing over the salad mixture. Gently toss the salad until all ingredients are lightly coated. Add more dressing as needed, but avoid over-dressing.
- Divide the salad among serving plates. Top each portion with the homemade croutons just before serving.
Notes
- For the best texture, chop your greens using a large, sharp knife on a cutting board. Avoid using a food processor, as it tends to bruise the lettuce.
- If you want a slightly tangier dressing, add 1 teaspoon of fresh lemon juice to the dressing mixture.
- This salad is excellent served alongside a grilled steak or chicken breast for a complete meal.
Nutrition
- Serving Size: 1 serving
- Calories: 350
- Sugar: 3
- Sodium: 550
- Fat: 32
- Saturated Fat: 8
- Unsaturated Fat: 24
- Trans Fat: 0
- Carbohydrates: 10
- Fiber: 3
- Protein: 9
- Cholesterol: 45