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Ruth’s Chris Chopped Salad

Ruth’s Chris Chopped Salad: A Fresh Twist on Classic Flavor

Ruth’s Chris Chopped Salad is a vibrant blend of fresh greens, crunchy vegetables, smoky bacon, creamy blue cheese, and zesty dressing—a must-try for all salad lovers.
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Prep Time 15 minutes
Cook Time 15 minutes
Chilling Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Greens
  • 4 cups chopped iceberg lettuce
  • 2 cups baby spinach
  • 1 cup shredded radicchio optional; increase spinach if omitted
  • ½ cup diced red onions soak in cold water to mellow flavor
  • 1 cup chopped celery
For the Toppings
  • ½ cup sliced green olives substitute with kalamata olives
  • 1 cup sliced mushrooms omit if not preferred
  • 1 cup halved cherry tomatoes can substitute with grape tomatoes
  • ½ cup crumbled blue cheese substitute with feta or goat cheese
  • 4 slices crisp bacon use turkey bacon or omit for vegetarian
  • 2 large hard-boiled eggs omit for vegan option
For the Dressing
  • ½ cup olive oil can substitute with avocado oil
  • ¼ cup fresh lemon juice can use lime juice
  • 2 tablespoons red wine vinegar can substitute with apple cider vinegar
  • 1 tablespoon Dijon mustard any mustard can work
  • 1 tablespoon honey can substitute with maple syrup
  • ¼ cup fresh basil can substitute with parsley
  • salt and black pepper to taste

Equipment

  • Mixing Bowl
  • skillet
  • pot
  • Whisk

Method
 

Dressing Preparation
  1. In a small bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil until well combined. Set aside.
Bacon and Eggs Cooking
  1. In a skillet, cook bacon until crispy, about 5-7 minutes. Remove, crumble, and set aside. Boil eggs for 9-10 minutes, cool in ice water before peeling and chopping.
Salad Assembly
  1. In a large bowl, combine iceberg lettuce, baby spinach, radicchio, red onions, celery, and mushrooms. Toss until evenly mixed.
Adding Proteins and Cheese
  1. Fold in blue cheese, crumbled bacon, and chopped eggs. Drizzle half of the dressing and toss gently.
Chill and Serve
  1. Cover salad with plastic wrap and refrigerate for about 10 minutes. Garnish with chopped basil and additional blue cheese before serving.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 12gProtein: 14gFat: 28gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 18gCholesterol: 220mgSodium: 800mgPotassium: 450mgFiber: 2gSugar: 4gVitamin A: 2500IUVitamin C: 30mgCalcium: 200mgIron: 2mg

Notes

Ensure all ingredients are uniformly chopped for balanced bites. Store salad and dressing separately if not serving immediately to maintain freshness.

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