Ruths Salad Dressing Recipes

RUTH'S CHRIS STEAKHOUSE CHOPPED SALAD COPYCAT RECIPE

Ruth's Chris Steakhouse Chopped Salad Copycat Recipe image

Provided by Family Savvy

Time 15m

Number Of Ingredients 23

Ingredients

SALAD:
8 cups packed iceberg lettuce, julienned (I sliced mine thinly with Chef's knife)
1 cup packed fresh spinach, cut into julienne strips
1-2 pints cherry tomatoes, halved
1/3 cup chopped red onion
1/2 cup chopped green olives
6 ounces fresh mushrooms, washed and chopped
4 eggs, hard-boiled, sliced thinly, and salted & peppered
1 (14-oz.) can chilled hearts of palm, rinsed, drained and sliced
1/2 lb applewood-smoked bacon, cooked crisp & crumbled
1 cup crumbled blue cheese
1/2 cup croutons
1 pouch crispy fried onions,
DRESSING:
1/2 cup mayonnaise (light mayo is fine)
1/2 cup sour cream (light is fine)
1/2 cup scallions, chopped
1/2 cup chopped fresh basil, packed
juice of 1 fresh lemon
1 clove garlic, chopped
1 tsp kosher salt
1/2 tsp freshly ground black pepper
1 tsp anchovy paste

Steps:

In a very large bowl, layer the salad ingredients in this order:
iceberg lettuce,spinach, red onions, olives,mushrooms, hearts of palm, eggs & bacon.
Top with crispy onions, crumbled cheese, and croutons.
Just before serving, pour lemon basil dressing over, and mix salad well. Start with a small amount of dressing at first, and add more as needed.
Place all dressing ingredients into blender or Vita-Mix.
Blend for one minute.
Make a few hours or a day ahead so that flavors will blend.

Nutrition Facts : Calories 234 calories, Carbohydrate 10 grams carbohydrates, Cholesterol 74 milligrams cholesterol, Fat 18 grams fat, Fiber 2 grams fiber, Protein 10 grams protein, SaturatedFat 6 grams saturated fat, ServingSize 1, Sodium 725 grams sodium, Sugar 5 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 11 grams unsaturated fat

RUTH'S SALAD DRESSING

Ruth's Salad Dressing image

This is a great Thousand Island Dressing that I clipped out of the paper a long time ago. Not for dieters. I think the sour cream makes the difference.

Provided by mary winecoff

Categories < 15 Mins

Time 10m

Yield 1 quart

Number Of Ingredients 11

Ingredients

1 medium onion, chopped
1 cup sour cream
1 cup mayonnaise
1 cup vegetable oil
1/2 cup ketchup
1/2 cup vinegar
1 teaspoon salt
1 teaspoon sugar
1 teaspoon paprika
1/2 teaspoon celery salt
1/2 teaspoon fresh ground black pepper

Steps:

Combine onion, sour cream and mayonnaise.
Mix until thoroughly blended.
Add oil, ketchup, vinegar, salt, sugar, paprika, celery salt and pepper.
Mix well and put in quart jar.
Refrigerate for several hours to blend flavors.

Nutrition Facts : Calories 3544.8, Fat 345.6, SaturatedFat 69.9, Cholesterol 162.3, Sodium 5461.9, Carbohydrate 113.3, Fiber 3, Sugar 51.9, Protein 12.9

AUNT RUTH'S SALAD DRESSING

Aunt Ruth's Salad Dressing image

Aunt Ruth's Salad Dressing is a bright, fresh, and garlicky vinaigrette that's perfect for to dress any salad for a bbq, potluck, or holiday. This is THE best salad dressing with apple cider vinegar and we make it time and time again. It's vegan, gluten free, and dairy free.

Provided by The Herbeevore

Categories Dressing

Time 5m

Number Of Ingredients 6

Ingredients

1/2 cup apple cider vinegar
3 tablespoons sugar
3/4 tsp salt
2 cloves garlic (minced)
1/2 cup olive oil
1/2 cup safflower oil or sunflower oil

Steps:

Add all the below ingredients in the recipe card to a quart sized major jar, and shake before serving!
Refrigerate in an airtight container. Dressing should last up to 1 week in the fridge.

Nutrition Facts : Calories 174 kcal, Carbohydrate 3 g, Protein 1 g, Fat 18 g, SaturatedFat 2 g, TransFat 1 g, Sodium 146 mg, Fiber 1 g, Sugar 3 g, ServingSize 1 serving

CHOPPED SALAD WITH LEMON BASIL DRESSING

Chopped Salad With Lemon Basil Dressing image

This is one of my all-time favorite salads! I've had it twice at Ruth's Chris Steak House and was excited to find this copycat recipe on the web.It's an eclectic mix of 11 ingredients and you can customize it to suit personal tastes.The restaurant makes the onion rings by coating thinly sliced red onion rings with flour, then deep-frying in oil, but you can substitute canned french-fried onion rings if desired (granted, they're not the same) or skip the onion rings entirely. This recipe makes 4 main-dish salads ( my girlfriend and I usually split one salad at the restaurant and it's plenty!)

Provided by Leslie in Texas

Categories < 30 Mins

Time 30m

Yield 4-8 serving(s)

Number Of Ingredients 17

Ingredients

8 cups packed julienne strips iceberg lettuce (or chopped iceberg lettuce or can substitute romaine lettuce)
1 cup packed julienned strips fresh spinach
1 cup packed julienned strips radicchio
1/3 cup very thin slices red onion (or chopped red onions)
1/2 cup chopped green olives
6 ounces fresh mushrooms, sliced, washed and drained (about 2 cups)
4 eggs, hard-boiled and chopped
1 (14 ounce) can chilled hearts of palm, rinsed, well-drained and sliced
1/2 lb applewood-smoked bacon, chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 oz.)
1/2 cup crouton
cherry tomatoes, halved
crispy fried onions, for garnish
2 cups sour cream (or use 1 cup sour cream and 1 cup mayonnaise)
1/4 cup chopped fresh basil
4 -5 tablespoons fresh lemon juice (1 lemon)
seasoned salt and garlic pepper seasoning

Steps:

In a very large bowl, combine lettuce,spinach,radicchio,red onions,green olives,mushrooms,eggs,hearts of palm and bacon; toss well.
Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed.
Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions.
For Lemon Basil Dressing:.
Combine all ingredients,add seasoned salt and garlic pepper to taste.
Mix well; refrigerate until serving.
Refrigerate any leftover dressing.

RUTH'S CHRIS CHOPPED SALAD RECIPE - (3.9/5)

Ruth's Chris Chopped Salad Recipe - (3.9/5) image

Provided by KDCooks

Number Of Ingredients 18

Ingredients

LEMON BASIL DRESSING:
8 cups packed julienned strips iceberg lettuce, can substitute romaine lettuce
1 cup packed julienned strips fresh spinach
1 cup packed julienned strips radicchio
1 ⁄3 cup red onion, sliced very thin
1/2 cup chopped green olives
6 ounces fresh mushrooms , sliced, washed and drained, about 2 cups
4 eggs, hard-boiled and chopped
1 (14-ounce) can chilled hearts of palm , rinsed, well-drained and sliced
1/2 pound applewood-smoked bacon , chopped, fried until crisp, drained
1 cup crumbled blue cheese (4 ounces)
1/2 cup croutons
8 cherry tomatoes, halved
Crispy fried onions, for garnish
2 cups sour cream, or use 1 cup sour cream and 1 cup mayonnaise
1/4 cup chopped fresh basil
5 tablespoons fresh lemon juice, about 1 lemon
Seasoned salt and garlic pepper seasoning

Steps:

In a very large bowl, combine lettuce, spinach, radicchio, red onions, green olives, mushrooms, eggs, hearts of palm and bacon; toss well. Add crumbled blue cheese, croutons and about 1/2 to 3/4 of Lemon Basil Dressing; toss until well mixed. Divide salad among 4 dinner plates, garnish with cherry tomato halves and top salads with crispy fried onions. LEMON BASIL DRESSING: Combine all ingredients, add seasoned salt and garlic pepper to taste. Mix well; refrigerate until serving. Refrigerate any leftover dressing.

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