Ruth’s Chris Steakhouse Chopped Salad–My Light Version
Serves 8
Ingredients:
8 cups packed iceberg lettuce, julienned
1 cup packed fresh spinach, cut into julienne strips
1 cup packed julienne strips radicchio
1/3 cup red onion, chopped into inch long pieces of the rounds
1/2 cup chopped green olives
6 ounces fresh mushrooms, washed and sliced
4 eggs, hard-boiled, chopped
1 (14-oz.) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb applewood-smoked bacon, cooked to crispy, drained, blotted with paper towel and crumbled (optional for weight loss)
1 cup crumbled blue cheese (can use gorgonzola or Roquefort)
1/2 cup croutons (optional for weight loss)- make your own by taking several slices of baguette, lightly butter (optional), place on a baking sheet and toast at 350 in the toaster or oven until golden brown.
8 cherry tomatoes, halved
crispy fried onions, for garnish (optional for weight loss– you can purchase them or make your own, take 1 cup of thinly sliced yellow or Vidalia onion rounds, lightly toss in flour, salt, and pepper mix, and quickly fry in canola oil, drain onto paper towels, set aside)
Instructions:
In a large bowl, combine the ingredients. You may toss with dressing (recipe below) and allow guests to serve themselves and place optional garnishes on themselves, such as the bacon and crispy onions. Or, you can present the salads as they do at the steakhouse: they use PVC molds to assemble the salad mix that has already been tossed with dressing, then press the mix down into the mold, garnish with the crispy onions, and arrange sliced cherry tomatoes on each dish (as shown above). Either way works and is delicious, just depends how you want to present it.
Light Lemon Basil Dressing:
Ingredients:
1 cup light sour cream
1 cup light mayo (Hellman’s Light works)
1/4 cup fresh basil
Juice of 1 lemon
seasoned salt (I like Jane’s Crazy Salt)
Garlic powder (optional) to taste
freshly ground black pepper to taste
Instructions:
Combine all ingredients, and blend in a blender or food processor for about 30 seconds. Refrigerate until ready for use.
This popular Ruth’s Chris favorite can easily be made at home and is easily lightened up by using reduced fat ingredients in the dressing, and by controlling the amount of bacon, cheese, croutons, and crispy onions. I also like to mix it up further, adding roasted red peppers (cut into small strips), and avocado. The salad is also nice when served with the addition of grilled shrimp, salmon, seared tuna, grilled chicken, lamb, or slices of tenderloin–it makes a very satisfying meal!
