Portillo’s Chopped Salad (Copycat)
Copycat Portillo's chopped salad with iceberg, romaine, red cabbage, ditalini pasta, bacon, tomatoes and gorgonzola. Ready in 15 minutes.
Servings: 8 servings
Ingredients
- 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 of green onions, thinly sliced
- 3 tomatoes, seeded and diced
- 2 cup ditalini pasta, cooked and cooled
- 1 lb bacon, cooked and crumbled
- 1 cup gorgonzola cheese, crumbled
- Vinaigrette dressing, bottled or homemade (we used a Honey Mustard Vinaigrette)
Instructions
- Wash and dry the lettuces. Finely chop until the lettuce is in small pieces. Put in a large bowl.
- Cook the bacon
- Add remaining ingredients, except dressing, and toss to combine well.
- Serve dressing along side the salad or pour on and combine just before serving.
Notes
The original Portillo’s Chopped Salad includes diced chicken breast, but we opted to leave that out to make it more picnic and side-dish friendly. I think I’ll be making this for just our family very soon and including the chicken. It would definitely be hearty enough to make a complete meal.