RUTH'S CHRIS CHOPPED SALAD

Ruth's Chris Chopped Salad image

Provided by @MakeItYours

Number Of Ingredients 18

8 cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
1 cup packed julienned strips fresh spinach
1 cup packed julienned strips radicchio
1 ⁄3; cup very thin slices red onion (or chopped red onions)
½ cup chopped green olives
6 ounces fresh mushrooms , sliced, washed and drained (about 2 cups)
4 eggs , hard-boiled and chopped
1 (14 ounce) can chilled hearts of palm , rinsed, well-drained and sliced
½ lb applewood-smoked bacon , chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 oz.)
½ cup crouton
cherry tomatoes , halved
crispy fried onions , for garnish
For Lemon Basil Dressing
2 cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
¼ cup chopped fresh basil
4 -5 tablespoons fresh lemon juice (1 lemon)
seasoned salt and garlic pepper seasoning

Steps:

In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.