My husband isn’t usually a big salad eater, but this one completely changed his mind. He loves how the creamy cheese and smoky bacon balance the crisp vegetables, and he often goes back for seconds. The combination of fresh greens, hard-boiled eggs, and that zesty dressing makes it hearty and irresistible, even for meat lovers. Ruth’s Chris Chopped Salad is a bright, crisp, and flavorful dish that brings restaurant-quality flavor right to your home. It’s full of crunchy lettuce, creamy blue cheese, savory bacon, and a tangy lemon-basil dressing that ties everything together beautifully.

I have made this Ruth’s Chris Chopped Salad so many times that it has become a family favorite. I use iceberg lettuce for the crunch, baby spinach for color, and always make extra lemon-basil dressing because it tastes so fresh. The trick is to chop everything finely so each bite is balanced and flavorful. I always chill the salad for a few minutes before serving — it makes it taste even better and gives it that signature restaurant touch.

You can serve this chopped salad as a starter with steak, alongside roasted potatoes, or even with grilled shrimp or salmon for a light meal. It’s also wonderful for summer gatherings or lunch parties because it’s colorful, easy to serve, and pairs well with almost any main dish.

It’s Perfect For:

• Family dinners and weekend gatherings
• Steak nights or backyard barbecues
• Holiday meals and potlucks
• Light, refreshing weekday lunches
• Impressing guests with a restaurant-style salad

Ingredients

For the Salad:

• 4 cups iceberg lettuce, finely chopped
• 1 cup baby spinach, chopped
• 1 cup radicchio, chopped
• 1/2 cup diced red onions
• 1/2 cup diced celery
• 1/2 cup green olives, sliced
• 1/2 cup chopped mushrooms
• 1/2 cup cherry tomatoes, halved
• 1/2 cup crumbled blue cheese (or feta for a lighter taste)
• 4 strips crispy bacon, crumbled
• 2 hard-boiled eggs, chopped

For the Lemon-Basil Dressing:

• 1/4 cup olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon red wine vinegar
• 1 teaspoon Dijon mustard
• 1 teaspoon honey
• 2 tablespoons fresh basil, finely chopped
• Salt and black pepper, to taste

For the Garnish (Optional):

• Fresh basil leaves
• Extra crumbled blue cheese

Kitchen Equipment You’ll Need

• Large salad bowl
• Sharp knife and cutting board
• Whisk and small mixing bowl (for dressing)
• Frying pan (for bacon)
• Medium saucepan (for boiling eggs)
• Salad tongs or serving spoons
• Measuring cups and spoons

How to Make Ruth’s Chris Chopped Salad

Step 1

Prepare the dressing: In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil. Season with salt and black pepper to taste. Keep whisking until the dressing emulsifies into a smooth blend. Set aside to let the basil flavor infuse while you prepare the rest of the ingredients.

Step 2

Cook the bacon and eggs: In a skillet over medium heat, cook the bacon until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil, then crumble into small pieces once cooled. Meanwhile, place the eggs in a saucepan with water, bring to a boil, then simmer for 9–10 minutes. Cool the eggs under cold running water, peel, and chop them into bite-sized pieces.

Step 3

Assemble the salad: In a large bowl, combine iceberg lettuce, spinach, and radicchio for that perfect mix of crunch and color. Add the diced onions, celery, mushrooms, green olives, and cherry tomatoes. Gently toss everything together using salad tongs to evenly distribute the ingredients.

Step 4

Add the proteins and cheese: Sprinkle in the crumbled blue cheese, chopped eggs, and bacon. Pour the lemon-basil dressing over the salad, starting with half and adding more as needed. Toss well until all components are lightly coated in the dressing — the lettuce should glisten without becoming soggy.

Step 5

Chill and serve: For that signature Ruth’s Chris touch, transfer the salad into a round mold or small bowls and refrigerate for about 10 minutes before serving. The light chilling enhances the flavor and makes the greens crisp and refreshing. Garnish with extra basil leaves and crumbled cheese on top before serving.

Tips for Making the Perfect Ruth’s Chris Chopped Salad

• Chop everything evenly. Small, even pieces make every bite flavorful and ensure a beautiful presentation that looks just like the restaurant version.
• Use fresh ingredients. Fresh lettuce, herbs, and crisp vegetables are key. Avoid pre-cut mixes because they tend to lose their crunch quickly.
• Don’t skip the chill. Letting the salad sit in the refrigerator for about 10 minutes before serving enhances the crispness and flavor of the greens.
• Make the dressing ahead. Prepare the lemon-basil dressing at least 30 minutes before serving. This allows the flavors to blend beautifully.
• Balance your flavors.
  Blue cheese and bacon can be salty, so taste the salad before adding extra salt or seasoning.
• Add texture.
  Toss in toasted nuts or croutons for a satisfying crunch that contrasts the creamy dressing.
• Serve cold, not icy.
  A slightly chilled salad gives the best flavor — too much cold can dull the taste of the herbs and cheese.

Optional Ingredients

• Diced avocado for creaminess
• Croutons for extra crunch
• Sliced cucumbers for freshness
• Roasted chickpeas for added protein
• Cherry tomatoes for color and sweetness
• A drizzle of balsamic glaze for extra tang

How to Serve Ruth’s Chris Chopped Salad

I like serving this salad chilled and beautifully presented. If I’m hosting, I often use a small round mold to shape it into a neat, layered circle — it looks elegant and restaurant-quality. Once plated, I drizzle just a bit more lemon-basil dressing on top and garnish it with crumbled cheese and a few basil leaves for that final touch.

When I’m serving it as a main dish, I love topping it with slices of grilled chicken or shrimp. It makes the salad heartier without taking away from its freshness. The lemon-basil dressing pairs wonderfully with any protein, especially seafood and white meat. Sometimes, I even add a few warm croutons on top for an extra crunch.

If I’m preparing it for a family dinner, I serve it in a large chilled salad bowl at the center of the table. Everyone helps themselves, and it becomes an easy yet impressive side dish that brightens up the meal. It’s especially great with steak, roasted vegetables, or baked potatoes — the flavors balance perfectly.

Is Ruth’s Chris Chopped Salad Healthy?

Yes, this salad is a healthy choice overall. It’s packed with vitamins, minerals, and protein from the eggs and bacon, plus fiber from the greens. The lemon-basil dressing uses olive oil, which adds heart-healthy fats while keeping the flavor light.

However, it’s important to use cheese and bacon in moderation. A little bit provides all the flavor you need without adding too many calories. When portioned right, it’s a wholesome, nutrient-rich dish perfect for any meal.

Variations and Substitutions

• Grilled Chicken Chopped Salad: Add grilled chicken for a protein-packed version that’s perfect for lunch or dinner and tastes just as indulgent.
• Vegetarian Version: Skip the bacon and eggs and add roasted chickpeas or tofu. It stays filling while keeping it plant-based and flavorful.
• Mediterranean Twist: Swap blue cheese for feta, and add olives, cucumbers, and oregano for a fresh Mediterranean flair.
• Low-Calorie Option: Use a light vinaigrette instead of the lemon-basil dressing and reduce cheese and bacon for fewer calories.
• Spicy Version: Mix in sliced jalapeños or crushed red pepper flakes to add a gentle heat that complements the tangy dressing.
• Vegan-Friendly Version: Replace cheese and honey with vegan alternatives and skip the eggs and bacon — still delicious and creamy.
• Sweet and Savory Mix: Add sliced strawberries or pears to introduce a gentle sweetness that pairs beautifully with the salty cheese.
• Crunchy Delight: Top with toasted almonds, walnuts, or sunflower seeds for a richer texture and nutty taste.

How to Store and Reheat

Store leftovers by keeping the salad and dressing separate in airtight containers. The vegetables will stay fresh for up to 2 days in the refrigerator. When you’re ready to serve, just toss with dressing and toppings for that freshly made texture.

If your salad includes added proteins like chicken or shrimp, reheat those separately in the microwave or pan before combining them with the cold salad. Avoid reheating the salad itself — it’s meant to be enjoyed chilled and crisp.

Frequently Asked Questions About Ruth’s Chris Chopped Salad

Can I make the dressing ahead of time?
Yes, you can prepare it up to three days ahead. Store it in a jar in the refrigerator, and shake well before serving to blend the flavors again.

What type of lettuce works best?
Iceberg lettuce is classic for its crunch, but you can mix it with spinach or romaine for a mix of texture and nutrients. Combining greens makes the salad more flavorful.

How do I keep the salad fresh for longer?
Keep the dressing separate until just before serving, and store the greens with a paper towel inside the container to absorb excess moisture.

Can I substitute another cheese for blue cheese?
Absolutely. Feta, goat cheese, or shredded parmesan are great alternatives depending on your taste preference — each adds a unique flavor twist.

Ruth’s Chris Chopped Salad Recipe

Recipe by Maria MeyerCourse: Salad / Side DishCuisine: American (Steakhouse Style)Difficulty: Easy

Servings

4

servings

Prep time

25

minutes

Cooking time

10

minutes

Calorieskcal

Recreate the famous Ruth’s Chris Chopped Salad at home with crisp greens, bacon, and a tangy lemon-basil dressing. Fresh, flavorful, and perfect for any meal!

Ingredients

• For the Salad:

• 4 cups iceberg lettuce, finely chopped

• 1 cup baby spinach, chopped

• 1 cup radicchio, chopped

• 1/2 cup diced red onions

• 1/2 cup diced celery

• 1/2 cup green olives, sliced

• 1/2 cup chopped mushrooms

• 1/2 cup cherry tomatoes, halved

• 1/2 cup crumbled blue cheese (or feta for a lighter taste)

• 4 strips crispy bacon, crumbled

• 2 hard-boiled eggs, chopped

• For the Lemon-Basil Dressing:

• 1/4 cup olive oil

• 2 tablespoons fresh lemon juice

• 1 tablespoon red wine vinegar

• 1 teaspoon Dijon mustard

• 1 teaspoon honey

• 2 tablespoons fresh basil, finely chopped

• Salt and black pepper, to taste

• For the Garnish (Optional):

• Fresh basil leaves

• Extra crumbled blue cheese

Directions

• Prepare the dressing: In a small mixing bowl, whisk together olive oil, lemon juice, red wine vinegar, Dijon mustard, honey, and chopped basil. Season with salt and black pepper to taste. Keep whisking until the dressing emulsifies into a smooth blend. Set aside to let the basil flavor infuse while you prepare the rest of the ingredients.
• Cook the bacon and eggs: In a skillet over medium heat, cook the bacon until crispy and golden brown. Transfer to a paper towel-lined plate to drain excess oil, then crumble into small pieces once cooled. Meanwhile, place the eggs in a saucepan with water, bring to a boil, then simmer for 9–10 minutes. Cool the eggs under cold running water, peel, and chop them into bite-sized pieces.
• Assemble the salad: In a large bowl, combine iceberg lettuce, spinach, and radicchio for that perfect mix of crunch and color. Add the diced onions, celery, mushrooms, green olives, and cherry tomatoes. Gently toss everything together using salad tongs to evenly distribute the ingredients.
• Add the proteins and cheese: Sprinkle in the crumbled blue cheese, chopped eggs, and bacon. Pour the lemon-basil dressing over the salad, starting with half and adding more as needed. Toss well until all components are lightly coated in the dressing — the lettuce should glisten without becoming soggy.
• Chill and serve: For that signature Ruth’s Chris touch, transfer the salad into a round mold or small bowls and refrigerate for about 10 minutes before serving. The light chilling enhances the flavor and makes the greens crisp and refreshing. Garnish with extra basil leaves and crumbled cheese on top before serving.