Ruth’s Chris Chopped Salad Recipe

On a hot summer day, it can be hard to feel refreshed. You don’t want something too heavy or sugary, but you also want something that will give you energy and leave you feeling revitalized. The solution may be as simple as this Ruth’s Chris Chopped Salad Recipe, which is light and full of delicious flavors all in one balanced bowl!

There are many health benefits to eating Ruth’s Chris Chopped Salad. They are a great way to get in your daily recommended fruits and vegetables, and they are also low-calorie food. Ruth’s Chris Chopped Salad is also a good source of fiber, which is important for gut health. Additionally, the vitamins and minerals in chopped salads can help boost your immune system and keep you healthy overall.

When it comes to tasty and healthy lunchtime salads, Ruth’s Chris Chopped Salads are hard to beat. They’re packed with fresh veggies, they’re easy to make, and they’re versatile enough to accommodate a variety of different flavor profiles. Plus, they’re incredibly filling and satisfying – perfect for those midday hunger pangs.

How To Make Ruth’s Chris Chopped Salad

A Ruth’s Chris Chopped Salad is the perfect summertime meal. It’s light, refreshing, and packed with nutrients. Plus, it can be made ahead of time and doesn’t require any cooking. Tomatoes, cucumbers, green peppers, and red onions are among the fresh vegetables in this recipe. Spices and herbs can be added to taste.

If you’re looking to refresh your lunch break with a delicious chopped salad, we’ve got you covered. Check out our guide below for everything you need to know about making a tasty and healthy chopped salad in under minutes.

Ingredients

• 8 packed cups iceberg lettuce, sliced in 1/4″ julienned slices
• 1 packed cup spinach, chopped
• 1 packed cup radicchio, sliced very thin
• 1/3 medium red onion, sliced very thin and then halved
• 1/4 cup chopped green olives
• 1 cup crumbled blue cheese
• 1 can artichoke hearts, drained, and using just the chunky ends, cut ends into 1/4″ chunks, saving the layered portion of the hearts for another recipe or salad  (I added this ingredient and it’s fantastic)
• 1–14 oz. can hearts of palm, drained, and cut into 1/4” chunks
• 6 oz. fresh mushrooms, chopped
• 8 slices of super-thick smoked bacon, cooked until dark brownish-red, fat drained, cut into 1/4” bits
• 4 hard-boiled eggs, cut into 1/4” chunks
• 1–1/2 cups crispy, dried fried onion rings, crumbled and used to top the salad
• garnish:  cherry tomatoes cut in half
• freshly cracked black pepper and salt to taste

Lemon Basil Dressing:

• 2 cups sour cream
• 4 tablespoons freshly squeezed lemon juice
• ½ cup freshly chopped basil
• 1/2 teaspoon garlic powder
• seasoned salt and pepper to taste

Step by Step instructions To Make Ruth’s Chris Chopped Salad

For the Chopped Salad:

Step 1

Add lettuce, spinach, radicchio, red onions, olives, mushrooms, eggs, hearts of palm, and bacon to a large bowl. Toss well to combine.

Step 2

Toss with crumbled blue cheese and about half the Lemon Basil Dressing.

Step 3

Top salads with crispy fried onions and divide salad among 4 dinner plates.

Lemon Basil Dressing:

Step 1

Mix all ingredients together, adding garlic powder and seasoned salt to taste.

Step 2

Serve chilled after mixing well.

Step 3

Make sure any leftover dressing is refrigerated.

Final Thoughts

We hope you enjoyed this Ruth’s Chris Chopped Salad Recipe! Eating a fresh and delicious chopped salad should be quick, easy, and affordable. With the tips outlined in this article, you can now make a great-tasting lunch break meal that will have your colleagues asking for the recipe. Try different combinations of ingredients to create unique salads or pick up an extra bag of pre-chopped leafy greens at the store if you’re short on time. Whatever combination you choose, find something new to add variety to your lunches while still keeping them nutritious and tasty!

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