• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Portillo's Chopped Salad

  • Recipe Submitted by on

Category: Healthy Recipes, Salads, Side Dishes

 Ingredients List

  • 4 cups cooked Ditalini pasta
  • 1 cup cooked and crumbled bacon
  • 3 cups chopped romaine lettuce
  • 3 cups chopped iceberg lettuce
  • 2-1/2 cups chopped red cabbage
  • 2 fresh tomatoes, seeded and diced
  • 1 cup sliced green onions
  • 4 ounces crumbled gorgonzola cheese (about 1 cup)
  • (optional) 2 cups cooked and diced chicken
  • _____________________________________________________
  • Sweet Italian Dressing:
  • 1/4 cup balsamic vinegar
  • 2 cloves garlic, peeled and minced
  • 1 teaspoon sugar
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/2 cup olive oil

 Directions

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.

2. Cook bacon in a skillet until done. Let bacon cool, then crumble it.

3. Combine romaine, iceberg, red cabbage, tomatoes and green onions in large salad bowl.

4. Add cooled pasta, bacon and gorgonzola cheese to salad. Add chicken if desired.

5. Add dressing to taste right before serving so that it doesn't get soggy.

6. For the Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.

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