Easy Chopped Salad
Any time I go to Ruth’s Chris Steakhouse I always order their famous chopped salad. It’s loaded with vegetables, crumbled blue cheese, crispy onions, and bacon. (I skip the bacon) All tossed in the most delicious creamy dressing that I could eat by the spoonful.
This easy chopped salad recipe has the same steakhouse feel but on the lighter side. The dressing is made mostly from creamy Greek yogurt, while the salad has the perfect combination of healthy ingredients. Trust me guys, you’re going to fall in love with this easy chopped salad.
Ingredients Needed for Chopped Salad
Lettuce – For this recipe, you should use a combination of iceberg lettuce and radicchio. I didn’t have radicchio at my local store, so I used red cabbage, but radicchio is best.
Vegetables – You’ll need diced cucumbers, sliced hearts of palm, diced green olives, and diced red onion. I didn’t have red onion, so I used yellow, but red is best. I also add some diced jalapeno because I love spice, but this is optional.
Cheese – I used a combination of grated parmesan and crumbled blue cheese. Trust me, it’s delicious.
Protein – Be sure to add a hard-boiled egg. Grated of course.
Seasoning – Use salt and pepper to season the salad.
Dressing – The dressing is a combination of Greek yogurt, mayonnaise, lemon juice, olive oil, grated parmesan cheese, salt, pepper, fresh basil and garlic.
How to Make Chopped Salad
Combine basil, garlic, olive oil, and lemon juice in a food processor. Gently buzz together. Then, add the Greek yogurt, mayonnaise and parmesan cheese and buzz again. Season with salt and black pepper. Taste and adjust as you see fit. Option to add a touch of warm water to thin out the dressing.
Wash and chop the iceberg lettuce and radicchio into small pieces. Add it to a large mixing bowl. Next, add the diced cucumbers, sliced hearts of palm, diced green olives, and diced red onion.
Season with salt and pepper. Next, add the grated parmesan cheese and/ or crumbled blue cheese. Top with one grated hard-boiled egg. Toss everything with the dressing and serve immediately.
Storage
Best enjoyed immediately. Any extra dressing can be stored in an airtight container in the refrigerator for three to four days. Looking for more recipes?
Easy Chopped Salad
Equipment
- 1 large mixing bowl
- 1 food processor
Ingredients
Lemon Basil Yogurt Dressing
- ¾ cup Greek yogurt
- 2 cloves garlic
- ¼ cup mayonnaise
- ¼ – ½ cup fresh basil, remove stems
- 1 tablespoons olive oil
- 1-2 tablespoons lemon juice, fresh squeezed
- ¼ cup parmesan cheese, grated
- black pepper, to taste
- salt, to taste
- 1-2 tablespoons warm water , as needed to thin out the dressing
Salad
- ½-1 head iceberg lettuce, chopped small
- 1 cup radicchio, chopped small
- ½ cup cucumbers, remove core, chopped small
- ½ cup hearts of palm, chopped small
- ¼ cup red onion, diced small
- ¼ cup green olives, chopped small
- grated parmesan cheese, as needed
- crumbled blue cheese, as needed
- 1 hard-boiled egg, grated
- Salt and pepper to taste
Instructions
- Combine basil, garlic, olive oil, and lemon juice in a food processor. Gently buzz together. Then, add the Greek yogurt, mayonnaise and parmesan cheese and buzz again. Season with salt and black pepper. Taste and adjust as you see fit. Option to add a touch of warm water to thin out the dressing.
- Wash and chop the iceberg lettuce and radicchio into small pieces. Add it to a large mixing bowl. Next, you’ll add the diced cucumbers, sliced hearts of palm, diced green olives, and diced red onion. Season with salt and pepper.
- Next, add the grated parmesan cheese and/or crumbled blue cheese. Top with one grated hard-boiled egg. Toss everything with as much or as little dressing as you desire. Serve immediately.
