Who doesn’t love Portillo’s Chopped Salad? YUM! After having it recently I thought it would be a great idea to recreate it and pack it for lunches during the week. Creating the salad portion was easily done to copy Portillo’s exactly. I did cut out the chicken, but if you want to add chicken it wouldn’t be difficult. I couldn’t match the dressing, I am not sure what is used in theirs, so I decided to go the healthier route and made a balsamic dressing. David’s older sister Angela did tell me you can buy the dressing in jars from Portillo’s, so if you really want to copycat it exactly with the dressing grab some from Portillo’s.
Portillo’s Chopped Salad-Copycat
2 stalks Romaine Lettuce
1/2 head of iceberg lettuce
1 container crumbled gorgonzola cheese (4 oz)
6 slices of bacon
6 green onions
1/2 red onion
2 C Barilla pasta (small tube pasta)
1/4 C balsamic vinegar
1/4 C EVOO
2 T dijon mustard
1 t sugar
1 T oregano
Boil water for the pasta and cook until al dente. Drain and rinse with cold water.
Cook and drain the grease from the bacon. Chop.
Whisk together the balsamic, EVOO, dijon mustard, oregano, and a few shakes of salt & pepper to create the dressing.
Chop the veggies and combine all the salad ingredients. I used a large salad bowl to thoroughly combine. I kept the dressing in a separate container. I wouldn’t pour the dressing on the salad unless you intend to eat it right away.
Serve immediately or as I did, separate in to-go containers for lunches. I also kept the dressing in a separate small container when I packed for lunches so the dressing could be poured on at lunch time keeping the veggies crisp.
Calories per Serving of Salad 266
Calories per Serving of Dressing 60