Ruth’s Chris Chopped Salad Copycat

1 day ago 8

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Ruth’s Chris chopped salad copycat is a steakhouse legend, and now you can make it at home for a fraction of the price. Crisp greens, smoky bacon, bold blue cheese, and a tangy lemon basil dressing come together in one showstopping bowl that tastes just like the real thing.

Classic Ruth's Christ salad on a plate in a ring shape like how it's served at the restaurant.

Why This Salad Steals the Show

Steakhouse Vibes at Home: You get all the restaurant flavor and presentation for a fraction of the price. Same wow factor, no reservation required!
The Texture is Everything: Crisp lettuce, creamy blue cheese, smoky bacon, crunchy croutons, crispy onions, tender hearts of palm… It’s like a flavor explosion and texture party in my mouth!
The Dressing is So Good! The homemade dressing ties everything together and makes this salad seriously hard to stop eating.

How to Make Ruth’s Chris Chopped Salad

I love Ruth’s Chris Steakhouse, but it’s definitely a place we only go for special occasions. Now, when I get a craving for the salad, I can simply make it at home. Serve this copycat recipe with a juicy steak and baked potatoes or creamed spinach, and you’ve got a restaurant-worthy dinner right at home.

Combine: In a large bowl, add chopped iceberg lettuce, chopped spinach, sliced hearts of palm, chopped mushrooms, blue cheese, chopped cooked bacon, chopped hard-boiled eggs, chopped green olives, chopped red onion, and croutons. Toss everything together, then set aside.
Make the Dressing: In a small bowl, add sour cream, mayonnaise, fresh lemon juice, chopped basil, minced garlic, and salt and pepper to taste. Whisk everything together until combined. Taste and adjust seasonings if needed.
Mix with Dressing: When ready to serve, add half of the dressing to the salad mixture and gently toss to combine. Add more dressing if needed.
Form and Serve: To plate, place a 3-inch ring mold on a salad plate and fill it with the salad. Then top with some of the crispy fried onions. Use a glass to press down on the salad as you lift the ring mold. This will help the salad keep its shape. Garnish Ruth’s Chris chopped salad with some of the halved cherry tomatoes and serve.

Bowl with all of the different ingredients for the salad.

All of the dressing ingredients in a container with a whisk.

Alyssa’s Pro Tip

No Ring Mold? No problem, a clean tuna can with both ends removed or even a sour cream container with the bottom cut off works just as well.

Must Have Tools For This Recipe

Ring Mold: Gives the salad that classic steakhouse look.
Whisk: Blends the dressing perfectly smooth and creamy.
Serving Bowl: Perfect for tossing and serving the salad.

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Chefs Knife
Cutting Board
Large Bowl
Ring Mold I used a 3-inch size. If you don’t have a ring mold, you can use a tuna can or a sour cream container with the bottom cut off.

Salad

▢ ½ head finely chopped iceberg lettuce
▢ 2 cups finely chopped spinach
▢ 1 cup chopped mushrooms
▢ 1 (14-ounce) can sliced hearts of palm drained
▢ 1 cup blue cheese
▢ 6 slices chopped cooked bacon
▢ 4 chopped hard-boiled eggs
▢ ½ cup chopped green olives
▢ ½ cup sliced red onion
▢ ½ cup croutons
▢ 1 pint halved cherry tomatoes for garnish
▢ 1 (3.5-ounce) bag crispy fried onions for garnish

Lemon Basil Dressing

▢ 1 cup sour cream
▢ ½ cup mayonnaise
▢ ¼ cup fresh lemon juice about 2 small lemons
▢ ½ cup chopped basil
▢ 1 clove minced garlic
▢ salt and pepper to taste

In a large bowl, add ½ head finely chopped iceberg lettuce, 2 cups finely chopped spinach, 1 (14-ounce) can sliced hearts of palm, 1 cup chopped mushrooms, 1 cup blue cheese, 6 slices chopped cooked bacon, 4 chopped hard-boiled eggs, ½ cup chopped green olives, ½ cup sliced red onion, and ½ cup croutons. Toss everything together to combine. Set aside.
In a small bowl, add 1 cup sour cream, ½ cup mayonnaise, ¼ cup fresh lemon juice, ½ cup chopped basil, 1 clove minced garlic, and salt and pepper to taste. Whisk everything together until combined. Taste and adjust seasonings if needed.
When ready to serve, add half of the dressing to the salad mixture and gently toss to combine. Add more dressing if needed.
To plate, place a 3-inch ring mold on a salad plate and fill it with the salad. Then top with some of the fried onions from the 1 (3.5-ounce) bag crispy fried onions. Use a glass to press down on the salad as you lift the ring mold. This will help the salad keep its shape. Garnish with some of the 1 pint halved cherry tomatoes and serve.

Storage and Make-Ahead Instructions

Fridge: This salad is best eaten the day it is made. If you have leftovers, store in an airtight container in the fridge for up to 24 hours.
Make Ahead: Prep the ingredients in advance; the dressing can be made up to 48 hours in advance. Chop the salad ingredients and store separately from the dressing, up to 24 hours in advance.

Calories: 333kcalCarbohydrates: 11gProtein: 12gFat: 27gSaturated Fat: 9gPolyunsaturated Fat: 8gMonounsaturated Fat: 8gTrans Fat: 0.04gCholesterol: 135mgSodium: 879mgPotassium: 484mgFiber: 2gSugar: 5gVitamin A: 1724IUVitamin C: 21mgCalcium: 165mgIron: 2mg

Nutrition information is automatically calculated, so should only be used as an approximation.

Overhead shot of a large bowl of Ruth's Chris chopped salad.

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About Alyssa Rivers

Alyssa Rivers is the author of 'The Tried and True Cookbook', a professional food photographer, experienced recipe-developer and American Culinary Federation certified. Having a passion for cooking, her tried and true recipes have been featured on Good Morning America, Today Food, Buzzfeed and more.