Portillo’s Chopped Salad
Inspired by the popular dish at Portillo’s, this chopped salad is a delicious combination of crisp lettuce, tender pasta, bacon, cheese, and fresh vegetables, all tossed in a tangy, slightly sweet dressing. Perfect as a side dish or light main course, it’s a guaranteed crowd-pleaser!
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 6-8 servings 1x
- Category: Salad, Side Dish
- Method: Tossed
- Cuisine: American
Ingredients
Scale
For the Salad:
- 4 cups romaine lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1 cup red cabbage, finely shredded
- 1 cup cooked ditalini pasta, cooled
- 1 cup cooked bacon, crumbled
- 1 cup grape tomatoes, halved
- 1/2 cup green onions, sliced
- 1/2 cup crumbled Gorgonzola cheese (or blue cheese)
- 1/2 cup shredded mozzarella cheese
For the Dressing:
- 1/4 cup white balsamic vinegar (or white wine vinegar)
- 1/4 cup olive oil
- 1/4 cup granulated sugar
- 1/2 tsp Dijon mustard
- 1/2 tsp salt
- 1/4 tsp black pepper
Instructions
- Cook the Pasta:
- Cook the ditalini pasta according to package instructions. Drain and rinse under cold water. Set aside to cool.
- Prepare the Dressing:
- In a small bowl or jar, whisk together the white balsamic vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper until well combined.
- Assemble the Salad:
- In a large mixing bowl, combine the romaine lettuce, iceberg lettuce, red cabbage, cooked pasta, bacon, grape tomatoes, green onions, Gorgonzola cheese, and mozzarella cheese.
- Toss with Dressing:
- Drizzle the dressing over the salad and toss until everything is evenly coated.
- Serve:
- Serve immediately as a side or main dish. Enjoy!
Notes
- For added crunch, toss in croutons or sliced almonds.
- Make it heartier by adding grilled chicken or turkey.
- The dressing can be made ahead and stored in the refrigerator for up to 1 week.
Find it online: https://ukfinda.com/portillos-chopped-salad/