Copycat Portillos Chopped Salad For A Crowd Recipes

PORTILLO'S CHOPPED SALAD

Steps:

• 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.

COPYCAT PORTILLO'S CHOPPED SALAD FOR A CROWD

Steps:

• Mix together all dressing ingredients and refrigerate until ready to use.
• Chop all salad ingredients small. Toss together. If making ahead of time, cover and refrigerate until ready to serve.
• Toss salad and dressing just before serving.

PORTILLO'S CHOPPED SALAD (KINDA LIKE)

Steps:

• To Make the Sweet Italian Dressing: Place vinegar, garlic, sugar, oregano, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsified. Store in airtight container in refrigerator for up to two weeks.
• To Make The Chopped Salad: Cook ditalini pasta according to package instructions. 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 dressing to taste right before serving so that it doesn't get soggy.