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Ruths Chris Chopped Salad Recipe
Ash Tyrrell

Ruths Chris Chopped Salad Recipe

The first time I made this Ruths Chris Chopped Salad Recipe at home, I was surprised by how flavorful and satisfying it turned out. I always loved the restaurant version, so recreating it in my own kitchen felt exciting. After chopping the fresh ingredients and mixing the creamy lemon basil dressing, the aroma alone made me hungry.
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Total Time 35 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • 8 cups iceberg lettuce sliced into thin strips – Provides a crisp base and refreshing crunch.
  • 1 cup spinach chopped – Adds a mild earthy flavor and boosts nutrition.
  • 1 cup radicchio thinly sliced – Gives the salad a slight bitterness and vibrant color.
  • 1/3 medium red onion thinly sliced – Adds sharpness; slice thinly so it doesn’t overpower.
  • 1/4 cup green olives chopped – Brings a salty bite that balances the creamy dressing.
  • 1 cup blue cheese crumbled – Use freshly crumbled cheese for stronger flavor.
  • 1 can hearts of palm 14 oz, chopped – Adds a mild, tender texture.
  • 6 oz fresh mushrooms chopped – Provides earthy depth; avoid canned mushrooms.
  • 8 slices thick smoked bacon cooked and chopped – Gives the salad a smoky, savory taste.
  • 4 hard-boiled eggs chopped – Adds protein and richness.
  • 1½ cups crispy fried onion rings crushed – Creates a delicious crunchy topping.
  • Cherry tomatoes halved (for garnish) – Adds freshness and color.
  • Salt and freshly cracked black pepper to taste – Enhances overall flavor.
  • 2 cups sour cream – Creates a creamy base.
  • 4 tablespoons fresh lemon juice – Adds bright tangy flavor.
  • ½ cup fresh basil chopped – Provides a fragrant herbal note.
  • ½ teaspoon garlic powder – Adds subtle depth.
  • Seasoned salt and pepper to taste – Balances the dressing.

Method
 

  1. First, combine sour cream, fresh lemon juice, chopped basil, garlic powder, salt, and pepper in a small bowl. Mix everything thoroughly until smooth and creamy. Place the dressing in the refrigerator so the flavors blend while you prepare the salad.
  2. Wash and dry all vegetables before chopping them. Slice the lettuce, spinach, and radicchio into thin strips for the perfect chopped texture. Cook the bacon until crisp, then crumble it into small pieces and chop the hard-boiled eggs.
  3. Add lettuce, spinach, radicchio, red onion, green olives, mushrooms, hearts of palm, eggs, and bacon to a large bowl. Toss everything gently so the ingredients distribute evenly. This creates a balanced mixture with lots of textures.
  4. Sprinkle the crumbled blue cheese over the salad mixture. Pour about half of the prepared lemon basil dressing over the salad and toss lightly. Add more dressing if needed until the ingredients are coated but not soggy.
  5. Divide the salad onto serving plates or bowls. Top each portion with crispy fried onions and halved cherry tomatoes. Serve immediately while the salad is fresh and crunchy.

Notes

  • I always dry the vegetables completely before mixing them so the dressing sticks better.
  • I like to cook the bacon until extra crispy because it adds a stronger smoky crunch.
  • I usually chill the dressing for about 20 minutes before using it, which enhances the flavor.
  • I prefer freshly crumbled blue cheese instead of packaged crumbles because the taste is richer.
  • I add the fried onions just before serving so they stay crispy.