Friday, March 5, 2010

Ruth's Chris Chopped Salad

8 cups packed chopped iceberg lettuce
1 cup packed chopped fresh spinach
2 TB chopped red onions
1/4 cup chopped green or black olives
1 cups (3 oz) chopped fresh mushrooms
2 hard-cooked eggs, chopped
1/4 pound bacon, fried, drained and chopped
1/2 cup croutons
Crispy fried onions (optional)

Lemon Basil Dressing:
1/4 cup fresh basil
1 cup sour cream
1 cup mayo
juice of 1 lemon (4-5 TB)
seasoned salt
garlic powder

Make Lemon Basil Dressing by combining sour cream, mayo, lemon juice, and basil. Add seasoned salt, powdered garlic and pepper to taste. Mix well and refrigerate at least 30 minutes. To make the salad, combine all but the fried onions in a large bowl. Toss well. If you choose to pre-dress the salad, use only half of the dressing and serve immediately. Top with crispy fried onions if desired (thinly slice the red onion, dredge it in flour, and fry in oil until crispy and brown but not burned). Note: Original recipe calls for additional: 1 cup packed chopped radicchio, 1 (14-ounce) can chilled hearts of palms, rinsed, drained and sliced, 1 cup (4 oz) crumbled blue cheese, cherry tomatoes, halved. Another version includes artichokes and kalamata olives. Feel free to experiment!

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