Portillos Chopped Salad
Portillo’s is famous in Chicago for Italian Beef, Chicago Dogs, and their Chopped Salad. This salad combines crisp lettuce and red cabbage, smooth pasta, salty bacon, sharp Gorgonzola cheese, and their sweet and savory House dressing.
Portillos Chopped Salad
Ingredients
- Sweet Italian Dressing
- 3/4 cup balsamic vinegar
- 6 tsp of minced garlic or about 6 cloves minced
- 3 teaspoons of sugar
- 1-1/2 teaspoons oregano
- 3/4 teaspoon salt
- 3/4 teaspoon ground pepper
- 3/4 cup olive oil
- Directions
- Combine dressing ingredients in a high power blender and blend until creamy
- Chopped Salad
- 4 cups cooked Ditalini pasta start with 2 cups dry
- 3 cups chopped romaine lettuce
- 3 cups chopped iceberg lettuce
- 2-1/2 cups chopped red cabbage
- 2 fresh tomatoes diced
- 1 cup diced green onions
- 1 cup chopped bacon
- 4-8 oz. of Gorgonzola cheese or you can use Feta if you’re not Bleu Cheese fans
- Sweet Italian Dressing to taste recipe above
Instructions
- Cook the Ditalini pasta according to package instructions. Rinse in cold water and set aside.
- Cook the bacon until done but not crispy; set aside to cool.
- Chop the Romaine lettuce, iceberg lettuce and red cabbage in a large bowl.
- Add the chopped tomatoes, green onions and toss.
- Chop the bacon into small pieces.
- Add cooled pasta, bacon and gorgonzola cheese to the salad.
- Add the dressing to taste just before serving. Toss & enjoy!