Description
Classic Portillo’s chopped salad combines crisp greens, tender chicken, and bacon in a creamy dressing. Midwestern comfort meets fresh ingredients for a satisfying meal you’ll crave again and again.
Ingredients
Scale
- 1 cup cooked bacon, crumbled
- 1 cup grape tomatoes, halved
- ½ cup crumbled Gorgonzola cheese (or blue cheese)
- ½ cup shredded mozzarella cheese
- 1 cup cooked ditalini pasta, cooled
- 4 cups romaine lettuce, chopped
- 2 cups iceberg lettuce, chopped
- 1 cup red cabbage, finely shredded
- ½ cup green onions, sliced
- ¼ cup white balsamic vinegar (or white wine vinegar)
- ¼ cup olive oil
- ¼ cup granulated sugar
- ½ tsp Dijon mustard
- ½ tsp salt
- ¼ tsp black pepper
Instructions
- Pasta Preparation: Boil salted water and cook ditalini pasta until achieving a perfect al dente consistency with a slight bite, then rapidly cool by rinsing under cold water to prevent further cooking.
- Vinaigrette Creation: Whisk white balsamic vinegar, olive oil, sugar, Dijon mustard, salt, and black pepper in a container until seamlessly blended, creating a smooth, unified dressing.
- Salad Foundation: Layer romaine and iceberg lettuce in a large bowl, then strategically distribute red cabbage for a vibrant color and satisfying crunch.
- Ingredient Assembly: Integrate cooled ditalini pasta throughout the leafy base, then artfully distribute bacon pieces, halved grape tomatoes, and sliced green onions across the salad’s surface.
- Cheese Infusion: Generously crumble Gorgonzola and sprinkle mozzarella cheese, ensuring an even coverage that promises rich, tangy undertones.
- Final Touch: Elegantly drizzle the prepared vinaigrette over the salad, using tongs to gently toss and thoroughly coat each ingredient, guaranteeing a harmonious flavor profile.
- Serving Suggestion: Plate immediately to preserve the salad’s optimal texture and pristine freshness, presenting a dynamic culinary composition.
Notes
- Pasta Precision: Cook ditalini exactly al dente to prevent mushiness, ensuring a perfect bite and texture in the salad.
- Chill Technique: Cool pasta completely before mixing to prevent wilting lettuce and maintain crisp vegetable integrity.
- Dressing Balance: Whisk vinaigrette thoroughly to create smooth emulsion, preventing oil separation and ensuring consistent flavor in every bite.
- Cheese Consideration: Crumble Gorgonzola and mozzarella just before serving to preserve their distinct textures and prevent clumping.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Lunch, Dinner, Appetizer
- Method: Mixing
- Cuisine: American
Nutrition
- Serving Size: 7
- Calories: 220
- Sugar: 5 g
- Sodium: 400 mg
- Fat: 15 g
- Saturated Fat: 4 g
- Unsaturated Fat: 9 g
- Trans Fat: 0 g
- Carbohydrates: 18 g
- Fiber: 2 g
- Protein: 5 g
- Cholesterol: 20 mg