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.
1-2tablespoons warm water , as needed to thin out the dressing
Salad
½-1head iceberg lettuce, chopped small
1cupradicchio, chopped small
½cupcucumbers, remove core, chopped small
½cuphearts of palm, chopped small
¼cupred onion, diced small
¼cupgreen olives, chopped small
grated parmesan cheese, as needed
crumbled blue cheese, as needed
1hard-boiled egg, grated
Salt and pepper to taste
Equipment
1 large mixing bowl
1 food processor
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.
Nutrition
Serving: 1serving or 1/4 of the salad with dressing, Calories: 260kcal, Carbohydrates: 14g, Protein: 10g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 7g, Trans Fat: 0.03g, Cholesterol: 59mg, Sodium: 364mg, Potassium: 792mg, Fiber: 2g, Sugar: 9g, Vitamin A: 610IU, Vitamin C: 9mg, Calcium: 157mg, Iron: 1mg