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Portillo’s Chopped Salad

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A vibrant salad bursting with colors, textures, and flavors, featuring crunchy vegetables, Gorgonzola cheese, and a tangy dressing.

Ingredients

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  • 1 cup Ditalini Pasta
  • 4 slices Bacon
  • 2 cups Chopped Romaine Lettuce
  • 2 cups Chopped Iceberg Lettuce
  • 1 cup Chopped Red Cabbage
  • 1 cup Grape Tomatoes
  • 1/2 cup Sliced Green Onions
  • 4 oz Crumbled Gorgonzola Cheese
  • 1 cup Cooked Chicken (optional)
  • 1/2 cup Olive Oil
  • 1/3 cup White Balsamic Vinegar
  • 2 cloves Garlic, minced
  • 1 tbsp Dijon Mustard
  • 1 tbsp Sugar
  • 1 tsp Dried Oregano
  • to taste Salt
  • to taste Freshly Ground Black Pepper

Instructions

  1. Boil the pasta by bringing a pot of salted water to a boil. Add the ditalini pasta and cook according to package instructions until al dente. Drain and set aside to cool.
  2. Cook the bacon in a skillet over medium heat until crispy. Use a paper towel to drain excess fat and crumble into bite-sized pieces.
  3. Chop the veggies by combining the chopped romaine, iceberg, and red cabbage in a large mixing bowl. Add the grape tomatoes and sliced green onions for even color distribution.
  4. Mix the dressing in a separate small bowl by whisking together the olive oil, white balsamic vinegar, minced garlic, Dijon mustard, sugar, dried oregano, salt, and pepper. Adjust seasoning to taste.
  5. Assemble the salad by adding the cooled pasta to the bowl of chopped vegetables. Pour the dressing over and toss gently to combine.
  6. Add the finishing touches by sprinkling the crumbled bacon and Gorgonzola cheese on top, tossing gently again or serving layered for a vibrant presentation.

Notes

For a light version, omit the Iceberg lettuce. For added protein, include grilled chicken or smoked tofu for a vegetarian option.

Nutrition

Find it online: https://delishrecipezbylucy.com/portillos-chopped-salad-colorful-twist-classic-favorite/

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