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Ruth's Chris Chopped Salad

This Ruth’s Chris chopped salad copycat is packed with crisp lettuce, fresh toppings, and a creamy homemade dressing that tastes just like the steakhouse favorite.
Prep Time30 minutes
Total Time30 minutes
Course: Salad, Side Dish
Cuisine: American
Keyword: ruth's chris chopped salad recipe, ruths chris chopped salad, steakhouse chopped salad recipe, steakhouse salad
Servings: 8 servings
Author: Alyssa Rivers

Equipment

  • Chefs Knife
  • Cutting Board
  • Large Bowl
  • Ring Mold I used a 3-inch size. If you don’t have a ring mold, you can use a tuna can or a sour cream container with the bottom cut off.

Ingredients

Salad

  • ½ head finely chopped iceberg lettuce
  • 2 cups finely chopped spinach
  • 1 cup chopped mushrooms
  • 1 (14-ounce) can sliced hearts of palm drained
  • 1 cup blue cheese
  • 6 slices chopped cooked bacon
  • 4 chopped hard-boiled eggs
  • ½ cup chopped green olives
  • ½ cup sliced red onion
  • ½ cup croutons
  • 1 pint halved cherry tomatoes for garnish
  • 1 (3.5-ounce) bag crispy fried onions for garnish

Lemon Basil Dressing

  • 1 cup sour cream
  • ½ cup mayonnaise
  • ¼ cup fresh lemon juice about 2 small lemons
  • ½ cup chopped basil
  • 1 clove minced garlic
  • salt and pepper to taste

Instructions

  • In a large bowl, add ½ head finely chopped iceberg lettuce, 2 cups finely chopped spinach, 1 (14-ounce) can sliced hearts of palm, 1 cup chopped mushrooms, 1 cup blue cheese, 6 slices chopped cooked bacon, 4 chopped hard-boiled eggs, ½ cup chopped green olives, ½ cup sliced red onion, and ½ cup croutons. Toss everything together to combine. Set aside.
  • In a small bowl, add 1 cup sour cream, ½ cup mayonnaise, ¼ cup fresh lemon juice, ½ cup chopped basil, 1 clove minced garlic, and salt and pepper to taste. Whisk everything together until combined. Taste and adjust seasonings if needed.
  • When ready to serve, add half of the dressing to the salad mixture and gently toss to combine. Add more dressing if needed.
  • To plate, place a 3-inch ring mold on a salad plate and fill it with the salad. Then top with some of the fried onions from the 1 (3.5-ounce) bag crispy fried onions. Use a glass to press down on the salad as you lift the ring mold. This will help the salad keep its shape. Garnish with some of the 1 pint halved cherry tomatoes and serve.

Notes

Storage and Make-Ahead Instructions
  • Fridge: This salad is best eaten the day it is made. If you have leftovers, store in an airtight container in the fridge for up to 24 hours.
  • Make Ahead: Prep the ingredients in advance; the dressing can be made up to 48 hours in advance. Chop the salad ingredients and store separately from the dressing, up to 24 hours in advance.

Nutrition

Calories: 333kcal | Carbohydrates: 11g | Protein: 12g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 8g | Trans Fat: 0.04g | Cholesterol: 135mg | Sodium: 879mg | Potassium: 484mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1724IU | Vitamin C: 21mg | Calcium: 165mg | Iron: 2mg

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