Ruth’s Chris Chopped Salad Recipe
This chopped salad is one of those dishes that somehow feels both simple and fancy at the same time. Inspired by the classic served at Ruth’s Chris Steak House, it’s crisp, fresh, and loaded with flavor in every bite. Everything is finely chopped, which means no awkward fork moments and perfect balance every time. It’s light enough to start a meal but satisfying enough to stand on its own. Once you try it at home, you’ll see why people rave about it.
What Makes This Ruth’s Chris Chopped Salad Recipe Special
The magic is in the uniform chopping and bold vinaigrette. Every ingredient gets its moment without overpowering the others. The mix of crunchy vegetables, savory cheese, and tangy dressing creates that signature steakhouse flavor. It’s elegant, refreshing, and surprisingly easy to recreate.
Ingredients
- 2 cups iceberg lettuce, finely chopped
- 1 cup romaine lettuce, finely chopped
- ½ cup cherry tomatoes, diced
- ½ cup red onion, finely diced
- ½ cup cucumber, peeled and diced
- ¼ cup green bell pepper, finely diced
- ¼ cup black olives, sliced
- ½ cup crumbled blue cheese
- ¼ cup olive oil
- 2 tablespoons red wine vinegar
- 1 teaspoon Dijon mustard
- ½ teaspoon sugar
- Salt and black pepper, to taste
Instructions
- Add all chopped vegetables and lettuce to a large mixing bowl.
- Sprinkle blue cheese evenly over the salad mixture.
- In a small bowl, whisk olive oil, red wine vinegar, Dijon mustard, sugar, salt, and pepper.
- Drizzle dressing over the salad just before serving.
- Toss gently until everything is well coated and evenly mixed.
Storage Tips
This salad is best served fresh for maximum crunch. If needed, store chopped vegetables and dressing separately for up to 24 hours in the refrigerator. Once dressed, leftovers will keep for about one day, though the texture will soften. Always add dressing right before serving for best results.
Health Benefits
This chopped salad is packed with fresh vegetables and fiber, making it light but nourishing. Olive oil provides healthy fats that support heart health. Blue cheese adds flavor so you don’t need heavy dressings. It’s a balanced option that still feels indulgent.
Common Mistakes to Avoid
Skipping fine chopping changes the whole experience—small pieces matter here. Adding dressing too early causes soggy lettuce. Overdoing the cheese can overpower the vegetables. Taste the dressing first and adjust seasoning before tossing.
Alternatives and Variations
Swap blue cheese for feta if you prefer something milder. Add grilled chicken or steak to turn it into a full meal. Try balsamic vinaigrette for a sweeter twist. Romaine-only or iceberg-only versions also work well.
Other Salads Dishes:
Frequently Asked Questions
Can I make this salad ahead of time?
Yes, just keep dressing separate until serving.
What protein pairs best with it?
Grilled steak, chicken, or shrimp work beautifully.
Is blue cheese necessary?
It’s traditional, but you can substitute another crumbly cheese.
Can I use bottled dressing?
Homemade tastes closest to the original, but bottled works in a pinch.
Is this salad low‑carb?
Yes, it’s naturally low in carbs and sugar.
Final Thoughts
Ruth’s Chris chopped salad proves that simple ingredients done right can feel restaurant‑worthy at home. It’s crisp, flavorful, and endlessly versatile. Whether you serve it alongside steak or enjoy it as a light meal, it never disappoints. Give it a try and bring that steakhouse vibe straight to your kitchen. 🥗✨
