Easy Ruth Chris Chopped Salad Recipe For Quick Meals
Ingredients
Ingredients
- 4 cups iceberg lettuce chopped
- 2 cups radicchio chopped
- 1 cup spinach chopped
- 1/2 cup green olives sliced
- 1/2 cup bacon cooked and crumbled
- 1/2 cup eggs hard-boiled and chopped
- 1/2 cup red onion finely chopped
- 1 cup bleu cheese crumbled
- 1 cup mushrooms sliced
- 1 cup hearts of palm sliced
- 1/2 cup croutons
Dressing Ingredients
- 1/2 cup red wine vinegar
- 1/2 cup olive oil
- 2 tbsp Dijon mustard
- 2 tbsp Worcestershire sauce
- 1 tbsp sugar
- 1 clove garlic minced
- Salt and pepper to taste
Instructions
Prepare The Ingredients
- Start by washing and drying all the vegetables. Chop the iceberg lettuce, radicchio, and spinach into bite-sized pieces.
- Slice the green olives, red onion, mushrooms, and hearts of palm. Cook the bacon until crisp, then crumble it into small pieces. Hard boil the eggs, let them cool, then chop them finely.
Mix The Vegetables
- In a large mixing bowl, combine the chopped iceberg lettuce, radicchio, spinach, green olives, red onion, mushrooms, and hearts of palm. Toss them together until evenly mixed.
Add The Protein And Cheese
- Add the crumbled bacon, chopped eggs, and crumbled bleu cheese to the vegetable mix. Gently toss again to ensure even distribution of ingredients.
Prepare The Dressing
- In a small bowl, whisk together the red wine vinegar, olive oil, Dijon mustard, Worcestershire sauce, sugar, minced garlic, salt, and pepper. Continue to whisk until the dressing is well emulsified.
Dress The Salad
- Pour the dressing over the salad mixture. Toss thoroughly to ensure all ingredients are well coated with the dressing.
Add The Final Touch
- Sprinkle croutons on top of the salad just before serving to maintain their crunchiness.