Keto Diet
Portillo’s Chopped Salad
Portillo’s Chopped Salad is a knock off from the famous salad recipe at Portillo’s in Chicago. It’s hearty and topped with the tastiest dressing. This salad has bacon, tomato, Gorgonzola cheese and even little bits of pasta throughout!
Ingredients
- 1 cup uncooked Ditalini pasta 2 cups cooked
- 1 lb bacon about 1 cup cooked and crumbled
- 3 cups chopped romaine lettuce
- 2 cups chopped iceberg lettuce
- 2 cups chopped red cabbage
- 1 cup grape tomatoes quartered
- 1 cup sliced green onions
- 4 ounces crumbled gorgonzola cheese about 1 cup
- 2 cups cooked and diced chicken
Sweet Italian Dressing:
- 1/2 cup olive oil
- 1/4 cup white balsamic vinegar see note
- 2 cloves garlic peeled and minced
- 1 teaspoon
Dijon mustard
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
Instructions
- Cook Ditalini pasta according to package instructions. Make sure you salt the pasta water while cooking to give it some flavor. 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 chicken if desired.
- Add dressing to taste right before serving so that it doesn’t get soggy.
- For the Dressing: Whisk together olive oil, vinegar, garlic, Dijon mustard, sugar, oregano, salt and pepper.
Notes
White balsamic can be found right next to the regular balsamic vinegar at the store.
Some readers have used apple cider or red wine vinegar instead of regular balsamic (when white can’t be found) so that the color is lighter and more appealing when drizzled on the salad.
Some readers have used apple cider or red wine vinegar instead of regular balsamic (when white can’t be found) so that the color is lighter and more appealing when drizzled on the salad.
