Portillo's Chopped Salad Copycat
Created by dienia b on November 21, 2019
- Servings: 10
- Prep Time: 30m
- Cook Time: 15m
- Recipe #33811
Ingredients
- 8 ounces dry ditalini pasta
- 6 cups water ,boiling
- 1 teaspoon salt
- 8 ounces bacon
- 3 cups romaine lettuce,chopped
- 3 cups iceberg lettuce,chopped
- 2 cups red cabbage,chopped
- 2 cups tomatoes, diced
- 1 cup green onions,minced
- 1/8 cup black olives,sliced
- 1/4 cup parsley,minced
- 4 ounces gorgonzola cheese,crumbled
- 8 ounces cooked chicken breast, chopped
- Sweet italian dressing:
- 1/4 cup white wine vinegar
- 2 cloves garlic,smashed
- 1 teaspoon sugar
- 1/2 teaspoon dried oregano
- 1/4 teaspoon salt
- 1/4 teaspoon freshly ground black pepper
- 1/2 cup olive oil
How to Make
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Step 1: Cook Ditalini pasta according to package instructions.
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Step 2: In the boiling water with salted water
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Step 3: Drain and cool
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Step 4: Adding 1/4 cup dressing to pasta
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Step 5: Set aside.
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Step 6: Cook bacon in a skillet until done.
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Step 7: Let bacon cool, then crumble it.
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Step 8: Combine romaine, iceberg, red cabbage, tomatoes,olives ,parsley and green onions in large salad bowl.
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Step 9: Add cooled pasta, bacon and gorgonzola cheese to salad.
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Step 10: Add chicken if desired.
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Step 11: Add dressing, to taste right before serving so that it doesn't get soggy.
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Step 12: For the Dressing:
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Step 13: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender.
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Step 14: While the machine is running, slowly drizzle olive oil through the blender top until dressing is combined and emulsified.
Nutritional Facts
- 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