Portillo’s Chopped Salad
Ingredients
Scale
- 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
Instructions
- 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.
- Cook bacon in a skillet until done. Let bacon cool, then crumble it.
- Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.
- Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.
- Add dressing to taste right before serving so that it doesn't get soggy.
- For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
Find it online: https://www.rapidrecipes.blog/copycat-portillos-chopped-salad/