Salad Sundays: Portillo’s Chopped Salad
Salad Sundays: Portillo’s Chopped Salad might be just the salad you are searching for. This recipe serves 6 and costs $1.46 per serving. One serving contains 411 calories, 16g of protein, and 25g of fat. This recipe from Seeded at the Table requires balsamic vinegar, granulated sugar, olive oil, and gorgonzola cheese. 125 people were glad they tried this recipe. From preparation to the plate, this recipe takes roughly 30 minutes. Overall, this recipe earns an amazing spoonacular score of 80%. Try Portillo’s Chopped Salad, Salad Sundays: Chicken and Grilled Corn Salad with Greek Yogurt Vinaigrette, and Salad Sundays: Strawberry Spinach Salad with a Simple Poppyseed Dressing + A Cook Book Giveaway for similar recipes.
Servings: 6
Preparation duration: 30 minutes
Ingredients:
1/4 cup Balsamic vinegar
Half of a 10oz bag shredded red cabbage, chopped
1 cup cooked and diced chicken breast
6 to 8 slices bacon, cooked and crumbled
1 cup Ditalini pasta (also called Salad Macaroni), cooked to al dente and cooled
2 cloves garlic, pressed
1/2 cup crumbled Gorgonzola cheese
1 teaspoon granulated sugar
3 stalks green onion, chopped
Half head Iceburg lettuce, washed, dried and chopped
1/2 cup olive oil
1/2 teaspoon Oregano
1/4 teaspoon pepper
3 to 4 large leafs of Romaine lettuce, washed, dried and chopped
1/4 teaspoon salt
1 large tomato, seeded and diced
Equipment:
bowl
blender
Cooking instruction summary:
Combine all salad ingredients in a large bowl and toss.Add all dressing ingredients, minus the olive oil, into a blender and pulse to combine. With the blender on low speed, gradually add the olive oil in a thin stream. Continue to blend until the dressing is combined and emulsified.Pour half of the dressing into the salad bowl and toss to cover. Serve immediately. Reserve the rest of the dressing in the fridge for up to two weeks for other use.Source: House Dressing recipe from Chicago Sun-Times
Step by step:
1. Combine all salad ingredients in a large bowl and toss.
2. Add all dressing ingredients, minus the olive oil, into a blender and pulse to combine. With the blender on low speed, gradually add the olive oil in a thin stream. Continue to blend until the dressing is combined and emulsified.
3. Pour half of the dressing into the salad bowl and toss to cover.
4. Serve immediately. Reserve the rest of the dressing in the fridge for up to two weeks for other use.Source: House Dressing recipe from Chicago Sun-Times
Nutrition Information:
covered percent of daily need
