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–+ servings

Ruth's Chris Chopped Salad

A delicious and hearty salad featuring fresh vegetables, crispy bacon, and a zesty homemade dressing, perfect as a side dish or a light main course.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Course Salad, Side Dish
Cuisine American
Servings 4 servings
Calories 320 kcal

Ingredients
  

Salad Base

  • 1 large head romaine lettuce, chopped (about 8 cups)
  • 1 14 oz. can hearts of palm, drained and sliced
  • 8 oz. white button mushrooms, sliced thin
  • 6 slices bacon, cooked until crispy and crumbled
  • 1/2 cup red onion, finely diced
  • 1 cup cherry tomatoes, halved
  • 1/2 cup shredded Parmesan cheese

Dressing

  • 1/3 cup fresh lemon juice (about 2 large lemons)
  • 2/3 cup extra virgin olive oil
  • 2 teaspoons Dijon mustard
  • 2 cloves garlic, minced
  • 1 teaspoon granulated sugar
  • 1/2 teaspoon sea salt
  • 1/4 teaspoon freshly ground black pepper

Instructions
 

Preparation

  • Cook bacon in a cold skillet over medium heat for 8-10 minutes until crispy. Drain on paper towels and crumble it.
  • Wash and dry the romaine lettuce using a salad spinner, then chop it into bite-sized pieces.
  • Slice the mushrooms thinly, drain and slice the hearts of palm into rounds, dice the red onion, and halve the cherry tomatoes.

Dressing

  • In a medium bowl, whisk together lemon juice, garlic, Dijon mustard, sugar, salt, and pepper.
  • Slowly drizzle olive oil into the lemon mix while whisking constantly until a creamy emulsion forms.

Assembly

  • Place the chopped romaine in a large bowl and add the hearts of palm, mushrooms, red onion, and cherry tomatoes.
  • Reserve one-third of the bacon and 2 tablespoons of Parmesan for garnish, then add the rest to the large bowl.
  • Pour three-quarters of the vinaigrette over the salad and toss thoroughly to coat all the ingredients evenly.
  • Taste and add more dressing if needed, then transfer to serving plates.
  • Garnish with reserved bacon and Parmesan, finish with fresh black pepper, and serve immediately.

Notes

Serve fresh and chilled. Best served immediately after tossing to maintain freshness and crispness. Store leftovers in an airtight container in the refrigerator for up to 2 days, keeping the dressing separate until serving.

Nutrition

Serving: 1gCalories: 320kcalCarbohydrates: 10gProtein: 12gFat: 28gSaturated Fat: 5gSodium: 700mgFiber: 3gSugar: 2g
Keyword Chopped Salad, Healthy Salad, Ruth's Chris Salad, Vegetarian Option
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