Best Portillos Chopped Salad With Sweet Italian Dressing Recipes

Garbage Salad with Sweet Italian Vinaigrette image

Provided by Jeff Mauro, host of Sandwich King

Time 30m

Yield 6 servings

Number Of Ingredients 17

4 ounces pancetta, cut into 1/4-inch dice
1 tablespoon chopped fresh parsley
3 to 4 sprigs fresh thyme, leaves chopped
1/2 cup red wine vinegar
Kosher salt and freshly cracked black pepper
1 clove garlic, grated on a rasp grater
1 teaspoon dried oregano
2 tablespoons Dijon mustard
2 tablespoons honey
3/4 cup extra-virgin olive oil
1/2 head iceberg lettuce, cut into bite-size pieces (about 6 cups)
1 small head romaine, cut into bite-size pieces (about 8 cups)
1/4 head red cabbage, cut into small dice
6 to 8 cremini mushrooms, cut into small dice
2 carrots, peeled and cut into small dice
2 small Roma tomatoes, cut into small dice
4 ounces crumbled Gorgonzola cheese (about 1/2 cup)

Steps:

For the pancetta: Heat a medium skillet over low-medium heat and add the pancetta in a single layer. Cook, stirring occasionally, until crispy, 10 to 15 minutes. Remove to a paper towel-lined plate in a single layer until ready to top.
For the sweet Italian vinaigrette: Put the parsley and thyme in a medium bowl and add the vinegar. Let stand for a few minutes, then whisk in some salt and pepper. Whisk in the garlic, oregano, mustard and honey. While whisking, slowly add the olive oil and whisk until combined.
For the salad: Place the iceberg and romaine in a large bowl. Top with the red cabbage, mushrooms, carrots, tomatoes, Gorgonzola and pancetta. Before serving, pour in a healthy amount of dressing and mix well. Top with black pepper if desired.

Italian Chopped Salad image

Provided by Jeff Mauro, host of Sandwich King

Categories side-dish

Time 30m

Yield 6 to 8 servings

Number Of Ingredients 14

1/2 cup red wine vinegar
2 tablespoons honey
1 teaspoon dried Italian seasoning
2 cloves garlic, smashed and chopped
Salt and freshly cracked black pepper
1/2 cup olive oil
1 pound bacon
2 cups ditalini pasta, cooked al dente and cooled
1 cup crumbled gorgonzola
2 hearts romaine, chopped
1/4 small head red cabbage, chopped
1/4 head iceberg, chopped
1 to 2 large tomatoes, chopped
1/2 small red onion, minced

Steps:

Preheat the oven to 375 degrees F. Line a baking sheet with parchment paper.
For the dressing: Place the vinegar, honey, Italian seasoning, garlic and some salt and pepper in a blender or food processor. While the machine is running, slowly drizzle the olive oil until the dressing is combined and emulsified. Adjust the seasoning if necessary, or add more oil if you want it less acidic.
For the salad: Lay out the bacon in rows on the prepared baking sheet. Place in the oven on the upper rack and cook until crisp, 10 to 15 minutes. Once it is nice and crispy, chop it up for your salad.
In a large bowl, combine the bacon, pasta, gorgonzola, romaine, cabbage, iceberg, tomatoes and red onions. Add the dressing and toss together until all is well coated. Taste and adjust the seasoning.

Portillo's Chopped Salad (Kinda Like) image

Provided by gailanng

Categories Greens

Time 30m

Yield 10 serving(s)

Number Of Ingredients 15

4 cups cooked ditalini (cooked in salted water)
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 onion
4 ounces crumbled gorgonzola (about 1 cup)
1/4 cup balsamic vinegar
2 garlic cloves, peeled and minced
1 teaspoon sugar
1/2 teaspoon dried oregano
1/4 teaspoon salt
1/4 teaspoon fresh ground black pepper
1/2 cup olive oil

Steps:

To Make the Sweet Italian 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.
To Make The Chopped Salad: Cook ditalini pasta according to package instructions. 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 dressing to taste right before serving so that it doesn't get soggy.