Portillo's Chopped Salad Copycat

10
Servings
30m
Prep Time
15m
Cook Time
45m
Ready In


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Original recipe yields 10 servings
OK

Nutritional

  • Serving Size: 1 (327.4 g)
  • Calories 374.3
  • Total Fat - 23.6 g
  • Saturated Fat - 6.2 g
  • Cholesterol - 86.9 mg
  • Sodium - 822.8 mg
  • Total Carbohydrate - 22.5 g
  • Dietary Fiber - 3.9 g
  • Sugars - 2.2 g
  • Protein - 18.6 g
  • Calcium - 141.6 mg
  • Iron - 1.9 mg
  • Vitamin C - 15.4 mg
  • Thiamin - 0.2 mg

Step 1

Cook Ditalini pasta according to package instructions.

Step 2

In the boiling water with salted water

Step 3

Drain and cool

Step 4

Adding 1/4 cup dressing to pasta

Step 5

Set aside.

Step 6

Cook bacon in a skillet until done.

Step 7

Let bacon cool, then crumble it.

Step 8

Combine romaine, iceberg, red cabbage, tomatoes,olives ,parsley and green onions in large salad bowl.

Step 9

Add cooled pasta, bacon and gorgonzola cheese to salad.

Step 10

Add chicken if desired.

Step 11

Add dressing, to taste right before serving so that it doesn't get soggy.

Step 12

For the Dressing:

Step 13

Place vinegar, garlic, sugar, oregano, salt and pepper in a blender.

Step 14

While the machine is running, slowly drizzle olive oil through the blender top until dressing is combined and emulsified.

Tips & Variations


No special items needed.

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