Portillo's Chopped Salad Recipe
Whether or not you're familiar with this Chicago-based restaurant, you will fall in love with this Portillo's Chopped Salad Recipe!
Prep Time 15 minutes mins
Total Time 15 minutes mins
Course Main Course, Salad, Side Dish
Cuisine American
- 1 Head iceberg lettuce
- 1 - 2 Heads Romaine lettuce (depending on size)
- 1 Small head red cabbage, minced or 1 bag sliced red cabbage (chopped)
- 1 Small red onion (finely minced)
- 1 Bunch green onions (thinly sliced)
- 3 Tomatoes (seeded and diced)
- 2 cups Ditalini pasta (cooked and cooled)
- 1 pound Bacon (cooked and crumbled)
- 1 cup Gorgonzola cheese (crumbled)
Homemade Vinaigrette Dressing
- 1/3 cup Olive oil
- 1/3 cup White wine or apple cider vinegar
- 2 cloves Garlic (finely minced)
- 2 teaspooons Honey
- 1/2 teaspoon Dried Italian Seasoning or Oregano
- 1/4 teaspoon Salt
- 1/4 teaspoon Black pepper
Wash and dry the lettuces. Finely chop until the lettuce is in small pieces. Put in a large bowl.
Add remaining ingredients, except vinaigrette ingredients, and toss to combine well.
Combine all of the vinaigrette ingredients and whisk well.
Serve dressing along side the salad or pour on and combine just before serving.
Keyword Portillo's Chopped Salad