Ruths Chris Chopped Salad Recipe
If you love fresh and crunchy salads, this Ruths Chris Chopped Salad Recipe will win your heart. It is simple, colorful, and full of flavor.
Ingredients
- Romaine lettuce – 4 cups chopped
- Iceberg lettuce – 2 cups chopped
- Red cabbage – 1 cup shredded
- Cucumbers – 1 cup diced
- Cherry tomatoes – 1 cup halved
- Green onions – ½ cup sliced
- Crispy bacon – 6 strips crumbled
- Boiled eggs – 2 chopped
- Cheddar cheese – 1 cup shredded
- Croutons – 1 cup
For the Dressing:
- Mayonnaise – ½ cup
- Dijon mustard – 1 tablespoon
- Lemon juice – 2 tablespoons
- Garlic – 1 clove minced
- Salt – ½ teaspoon
- Black pepper – ½ teaspoon
Instructions
Prepare the Vegetables
- Wash all vegetables well under cold water. Dry them with a clean towel. Chop lettuce into small, even pieces. Dice cucumbers and slice green onions. Keeping everything small helps each bite taste balanced and fresh.
Cook and Prepare Bacon
- Cook bacon in a pan until crispy. Place it on paper towels to remove extra oil. Once cooled, crumble into small bits. This adds a smoky crunch to your salad.
Boil and Chop Eggs
- Boil eggs for about 10 minutes. Let them cool, then peel and chop them. Eggs add a creamy texture and rich taste to the salad.
Make the Dressing
- In a small bowl, add mayonnaise, Dijon mustard, lemon juice, and garlic. Mix well using a whisk or fork. Add salt and pepper. Stir until smooth and creamy.
Combine All Ingredients
- In a large bowl, add lettuce, cabbage, cucumbers, tomatoes, onions, bacon, eggs, and cheese. Toss gently so everything mixes well without breaking the ingredients.
Add Dressing and Toss
- Pour the dressing over the salad. Toss gently until everything is coated evenly. Add croutons last for extra crunch.
Serve Fresh
- Serve the salad immediately for the best taste. You can chill it for 10 minutes if you like it extra cool.
Notes
- Use grilled chicken for a protein boost
- Add avocado for extra creaminess
- Swap cheddar with blue cheese for bold flavor
- Use turkey bacon for a lighter option
- Add olives for a salty twist
- Keep dressing separate if storing