Portillo's Chopped Salad
Total Time
15 minutes
Prep Time
15 minutes
Rating
4.6 out of 5 stars
(122)
Ingredients
10 servings
- 1 cup uncooked Ditalini pasta (2 cups cooked)
- 1 lb bacon (about 1 cup cooked and crumbled)
- 3 cups chopped romaine lettuce
- 2 cups chopped iceberg lettuce
- 2 cups chopped red cabbage
- 1 cup grape tomatoes, quartered
- 1 cup sliced green onions
- 4 ounces crumbled gorgonzola cheese (about 1 cup)
- (optional) 2 cups cooked and diced chicken
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar (see note)
- 2 cloves garlic, peeled and minced
- 1 teaspoon Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
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Preparation
Step 1
Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. Drain and cool. Set aside.
Step 2
Cook bacon in a skillet until done. Let bacon cool, then crumble it.
Step 3
Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
Step 4
Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
Step 5
Add dressing to taste right before serving so that it doesn't get soggy.
Step 6
For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
Step 7
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