Love restaurant salads at home? This Ruth’s Chris Chopped Salad Recipe recreates that magic. Crisp veggies, bold flavors and creamy dressing.
Learn how to make Ruth’s Chris Chopped Salad Recipe easily. Perfect copycat bliss. Toss it up fresh. Impress everyone!
My Story With This Comforting Ruth’s Chris Chopped Salad
Date night at Ruth’s Chris changed everything. That chopped salad stole the show. So fresh, so addictive. Came home craving it. First try? Dressing too thin.
Fixed with mayo magic. Now it’s weekly staple. Family fights over last bites. Steakhouse vibes in my kitchen. Pure joy in every crunchy forkful.
One spill on my white shirt. Laughed. Worth every drop.
Equipment List
- Large mixing bowl
- Sharp chef’s knife
- Cutting board
- Salad spinner
- Measuring cups/spoons
- Small blender or whisk
- Tongs for tossing
- Chopping bowls (optional)
- Airtight container
- Serving platter
Recipe Overview
- Recipe Name: Ruth’s Chris Chopped Salad Recipe
- Servings: 6
- Prep Time: 25 mins
- Cook Time: 10 mins (bacon)
- Total Time: 35 mins
- Course: Side Salad
- Cuisine: American Steakhouse
- Calories: 320 kcal per serving
Ingredients for Ruth’s Chris Chopped Salad Recipe
Fresh picks make it shine. Restaurant quality.
Salad:
- 1 head romaine lettuce, chopped fine
- 1 head iceberg lettuce, chopped fine
- 2 cups chopped green cabbage
- 1 cup diced red onion
- 1 cup diced celery
- 1 cup grape tomatoes, halved
- ½ cup crumbled blue cheese
- 6 slices bacon, cooked crisp, chopped
- 1 avocado, diced
- ½ cup toasted pecans, chopped
Dressing:
- ½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 garlic clove, minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions for Ruth’s Chris Chopped Salad Recipe
Easy steps ahead. Each 30-40 words. Chopped perfection awaits.
1. Cook the Bacon
Fry bacon slices until crispy. About 8 minutes. Drain on paper towels. Cool completely. Chop into small bits. Bacon adds smoky crunch. Essential flavor base.
2. Prep All Veggies
Wash romaine and iceberg. Spin dry. Chop both fine. Dice celery, onion, halve tomatoes. Shred cabbage thin. Dice avocado last. Keep separate bowls. Uniform bite size key.
3. Make Creamy Dressing
Blender: mayo, buttermilk, sour cream, vinegar, Worcestershire, garlic, salt, pepper. Pulse smooth. Or whisk vigorously. Taste. Adjust tang. Chill 15 minutes. Flavors marry beautifully.
4. Toast the Pecans
Medium skillet, dry. Add pecans. Stir 3 minutes until fragrant. Golden not burnt. Cool completely. Crunch elevates every bite.
5. Assemble the Base
Large bowl: all chopped lettuce, cabbage, celery, onion and tomatoes. Toss gently. Even mix. Crisp foundation ready.
6. Add Toppings
Scatter blue cheese, bacon, pecans and avocado over top. Light toss. Save some for garnish. Pretty presentation.
7. Dress and Serve
Drizzle chilled dressing. Toss coat evenly. Don’t drown. Serve immediately. Crunch rules.
Cooking Tips and Simple Recipe Variations
- Chop uniform size. Even eating.
- Make dressing day before. Better flavor.
- Soak onion in ice water. Milder bite.
- Variation: Add grilled chicken.
- Swap blue cheese for feta.
- Make vegan: Tofu bacon, cashew dressing.
- Spice up: Add jalapeños.
- Double pecans for crunch lovers.
Little History Behind This Comfort Food
Ruth’s Chris started 1965 New Orleans. Ruth Fertel bought Chris Steak House. Never looked back. Chopped salad became signature. Fine dining staple. Every steakhouse copied. Crisp, creamy and addictive. Comfort food evolved. Home cooks now recreate magic.
What to Serve With This Dish
Perfect steak partner. Ribeye or filet. Grilled chicken salad bowl. Lunch winner. Burger sidekick. Elevates cookouts. Seafood plates. Lobster tail dream. Soup pairing. Tomato basil complements.
Occasion or Event Ideas
Date nights home. Steakhouse romance. Summer BBQs. Crowd favorite. Office potlucks. Steals show. Family dinners. Kid-approved crunch. Holiday feasts. Green balance. Brunch buffets. Morning glory.
Storage and Reheating Tips
- Undressed: Airtight container, 2 days.
- Dressing: Separate jar, 1 week.
- Toss just before serving.
- No microwave. Destroys crisp.
- Refresh with lemon juice.
Nutrition Information
| Nutrient | Amount per Serving |
|---|---|
| Calories | 320 kcal |
| Protein | 8g |
| Carbs | 12g |
| Fat | 28g |
| Fiber | 5g |
| Sugar | 4g |
| Sodium | 650mg |
| Vitamin K | 200mcg (167% DV) |
Values approximate. Based on 6 servings.
Is This Dish Good for You?
Yes! Ruth’s Chris Chopped Salad Recipe balances indulgence. Romaine, cabbage pack fiber and vitamins. Antioxidants fight inflammation. Avocado healthy fats.
Nuts add protein. Moderate dressing keeps calories reasonable. Bacon treat in moderation. Fresh veggies outweigh extras. Smart salad choice.
Ruth’s Chris Chopped Salad Recipe
Ingredients
- 1 head romaine lettuce chopped fine
- 1 head iceberg lettuce chopped fine
- 2 cups chopped green cabbage
- 1 cup diced red onion
- 1 cup diced celery
- 1 cup grape tomatoes halved
- ½ cup crumbled blue cheese
- 6 slices bacon cooked crisp, chopped
- 1 avocado diced
- ½ cup toasted pecans chopped½ cup mayonnaise
- ¼ cup buttermilk
- ¼ cup sour cream
- 2 tablespoons red wine vinegar
- 1 teaspoon Worcestershire sauce
- 1 garlic clove minced
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cook the Bacon
- Fry bacon slices until crispy. About 8 minutes. Drain on paper towels. Cool completely. Chop into small bits. Bacon adds smoky crunch. Essential flavor base.
Prep All Veggies
- Wash romaine and iceberg. Spin dry. Chop both fine. Dice celery, onion, halve tomatoes. Shred cabbage thin. Dice avocado last. Keep separate bowls. Uniform bite size key.
Make Creamy Dressing
- Blender: mayo, buttermilk, sour cream, vinegar, Worcestershire, garlic, salt, pepper. Pulse smooth. Or whisk vigorously. Taste. Adjust tang. Chill 15 minutes. Flavors marry beautifully.
Toast the Pecans
- Medium skillet, dry. Add pecans. Stir 3 minutes until fragrant. Golden not burnt. Cool completely. Crunch elevates every bite.
Assemble the Base
- Large bowl: all chopped lettuce, cabbage, celery, onion and tomatoes. Toss gently. Even mix. Crisp foundation ready.
Add Toppings
- Scatter blue cheese, bacon, pecans and avocado over top. Light toss. Save some for garnish. Pretty presentation.
Dress and Serve
- Drizzle chilled dressing. Toss coat evenly. Don’t drown. Serve immediately. Crunch rules.
Notes
- Chop uniform size. Even eating.
- Make dressing day before. Better flavor.
- Soak onion in ice water. Milder bite.
- Variation: Add grilled chicken.
- Swap blue cheese for feta.
- Make vegan: Tofu bacon, cashew dressing.
- Spice up: Add jalapeños.
- Double pecans for crunch lovers.
FAQs about Ruth’s Chris Chopped Salad Recipe
Can I make it ahead completely?
Keep undressed. Store veggies crisp. Dressing separate. Toss 30 mins before serving. Still crunchy delicious.
What makes restaurant chopped salad special?
Fine uniform chop. Creamy housemade dressing. Fresh chilled ingredients. Perfect balance. Home copy tastes same.
Can I skip the blue cheese?
Yes! Feta, goat cheese, or none. Flavor changes slightly. Still fantastic crunch.
How do I get extra crispy bacon?
Bake oven 400°F, 20 mins. Less grease. Perfect salad topping.
Is buttermilk essential?
No sub with milk + vinegar. Let sit 5 mins. Same tang effect.
Final Thoughts
Your Ruth’s Chris Chopped Salad Recipe journey ends here. Restaurant magic, home ease. Chop, toss and wow. Perfect every time. Steakhouse nights just got cheaper.
Gather loved ones. Crunch together. What’s your salad twist? Share below. Keep those bowls tossing, salad friends!
Hi! I’m Livy Lane, the creator of LivyCooks.com. I share easy, delicious recipes anyone can make at home. Let’s cook, taste and enjoy every bite together!