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Portillo’s Chopped Salad

Portillo's Chopped Salad: A Colorful Twist on a Classic Favorite

Delight in Portillo’s Chopped Salad, a vibrant mix of greens, bacon, and tangy dressing that's customizable and easy to prepare.
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Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings: 4 servings
Course: Salad
Cuisine: American
Calories: 350
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Salad
  • 1 cup Ditalini Pasta Feel free to swap with any small pasta like elbow macaroni.
  • 4 slices Bacon Turkey bacon is a leaner option.
  • 2 cups Chopped Romaine Lettuce
  • 2 cups Chopped Iceberg Lettuce Omit for a lighter version.
  • 1 cup Chopped Red Cabbage Green cabbage can be a suitable alternative.
  • 1 cup Grape Tomatoes Substitute with cherry tomatoes if needed.
  • 1/2 cup Sliced Green Onions Leeks work well as a replacement.
  • 4 oz Crumbled Gorgonzola Cheese Feta cheese can be used for a milder flavor.
  • 1 cup Cooked Chicken Optional for a complete meal.
For the Dressing
  • 1/2 cup Olive Oil Avocado oil can be used as an alternative.
  • 1/3 cup White Balsamic Vinegar Apple cider vinegar is a great substitute.
  • 2 cloves Garlic Minced.
  • 1 tbsp Dijon Mustard Yellow mustard can substitute.
  • 1 tbsp Sugar Honey could be an excellent sweetener.
  • 1 tsp Dried Oregano Swap with Italian seasoning.
  • to taste Salt Use kosher salt for enhanced flavor.
  • to taste Freshly Ground Black Pepper Freshly cracked pepper enhances flavor.

Equipment

  • Large pot
  • Skillet
  • Colander
  • Large salad bowl
  • Whisk
  • Cutting Board
  • Knife

Method
 

Directions
  1. Cook the Pasta: Bring a large pot of salted water to a boil. Add the ditalini pasta and cook until al dente, about 8–10 minutes. Drain and rinse under cold water. Let cool.
  2. Prepare the Bacon: Cook bacon in a skillet over medium heat until golden and crispy, approximately 5–7 minutes. Remove and crumble into bite-sized pieces.
  3. Chop the Vegetables: In a large salad bowl, combine the chopped romaine lettuce, chopped iceberg lettuce, red cabbage, halved grape tomatoes, and sliced green onions.
  4. Combine Pasta and Bacon: Add the cooled pasta to the salad bowl. Toss in crumbled bacon and Gorgonzola cheese. Mix gently.
  5. Make the Dressing: Whisk together olive oil, white balsamic vinegar, minced garlic, Dijon mustard, sugar, dried oregano, and a pinch of salt and pepper until emulsified.
  6. Dress the Salad: Drizzle the dressing over the salad just before serving, tossing gently to coat without wilting the greens.

Nutrition

Serving: 1servingCalories: 350kcalCarbohydrates: 32gProtein: 15gFat: 20gSaturated Fat: 6gPolyunsaturated Fat: 7gMonounsaturated Fat: 5gCholesterol: 30mgSodium: 400mgPotassium: 500mgFiber: 4gSugar: 2gVitamin A: 500IUVitamin C: 15mgCalcium: 150mgIron: 2mg

Notes

Toss the salad with dressing just before serving to keep the greens crisp. Store leftovers in an airtight container for up to three days, keeping dressing separate until ready to eat.

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