Easy Homemade Ruth’s Chris Chopped Salad (Copycat Recipe)

Hi Friend, Let’s Make a Chopped Romaine Salad That’ll Delight Your Taste Buds!

If you’re anything like me, you know that fresh, crunchy salads are the perfect way to brighten up any meal or enjoy a light lunch. I’m so excited to share this chopped romaine salad recipe with you because it’s packed with flavor, texture, and just enough zing to keep things interesting. Plus, it’s super simple to throw together—no fuss, just freshness! Let me walk you through everything.

Why This Salad is Such a Winner

This isn’t just any salad—it’s a vibrant combination of crispy romaine, savory bacon, creamy blue cheese, and sweet cherry tomatoes, all tossed with a tangy homemade dressing. It’s refreshing but also hearty enough to feel satisfying. I truly love how the textures play together—the crunch of lettuce and bacon, with the softness of cheese and juicy tomatoes. Trust me, you’re going to want to keep this one in your weekly rotation.

Let’s Talk About the Healthy Goodness

Besides tasting amazing, this salad is actually really good for you. Romaine lettuce is full of vitamins A and K, which are great for your skin and bones. Carrots add a boost of beta-carotene, an antioxidant that supports your immune system. Plus, tomatoes bring in vitamin C and lycopene, which help protect your heart. And while bacon and blue cheese are indulgent treats, they add protein and fats that make your salad feel satisfying. The olive oil in the dressing is a heart-healthy fat too, which keeps things balanced.

How You Can Play Around With This Salad

• Swap out the blue cheese: If you’re not a fan, feta or goat cheese work beautifully and still add that creamy, tangy hit.
• Add some nuts: Toasted walnuts or pecans sprinkle on top for crunch and extra nutrition.
• Make it vegetarian: Skip the bacon and amp up the veggies with some grilled mushrooms or roasted chickpeas for protein.
• Dress it differently: Try balsamic vinegar instead of red wine vinegar or add a teaspoon of maple syrup instead of honey for a different taste twist.

Step-by-Step Chopped Romaine Salad Recipe

Ingredients

• 1 head of romaine lettuce, chopped
• 1/2 cup crumbled blue cheese
• 1/2 cup chopped red onion
• 1 cup grape or cherry tomatoes, halved
• 1/2 cup finely chopped carrots
• 6-8 slices bacon, cooked crispy and chopped
• 1 clove garlic, minced (for dressing)
• 1/4 cup olive oil (for dressing)
• 2 tablespoons red wine vinegar or fresh lemon juice (for dressing)
• 1 teaspoon Dijon mustard (for dressing)
• 1 teaspoon honey or sugar (optional, for dressing)
• Salt and freshly ground black pepper, to taste

Instructions

1. Start by cooking the bacon slices in a skillet over medium heat until they are nice and crispy. Once done, place them on paper towels to drain and cool so they stay crunchy.
2. While the bacon cools, rinse your head of romaine lettuce and chop it up into small, bite-sized pieces. Toss these into a large salad bowl.
3. Finely chop the red onion, then add that to your bowl. The sharpness of onion really wakes up the salad.
4. Slice the grape or cherry tomatoes in half and add them in. Their juicy sweetness balances the bacon.
5. Finely chop your carrots and add those bright orange bits to the mix—they add both color and crunch.
6. Crumbled blue cheese and chopped, crispy bacon go right into the salad bowl next. Just wait until you mix it all together!
7. Now let’s make that wonderful dressing. In a small bowl or jar, combine the minced garlic, olive oil, red wine vinegar (or lemon juice), Dijon mustard, honey (if you’re using it), and a pinch of salt and pepper. Whisk it vigorously or shake the jar until the dressing is nicely emulsified.
8. Pour that dressing all over your salad, then gently toss to make sure every bit gets coated with flavor.
9. Taste a bit and add more salt and pepper if you feel like it needs a little extra zing.
10. Serve immediately and enjoy that perfect combo of flavors!

Practical Tips for the Best Salad Experience

• Keep ingredients fresh: Chop your lettuce right before serving to keep it crisp and vibrant.
• Try removing salad excess water: After rinsing your romaine, spin it dry in a salad spinner or pat with a kitchen towel so the dressing clings better.
• Storing leftovers: If you end up with any salad leftovers, keep the dressing separate and add it fresh when you serve again to avoid sogginess.
• Make bacon in bulk: Cook extra bacon and keep it in the fridge for adding to other dishes during the week.

What You’ll Need: Equipment List

• A sharp knife for chopping lettuce and vegetables
• A large salad bowl
• A skillet or frying pan for cooking bacon
• Paper towels for draining bacon
• A small bowl or jar to mix your dressing
• A whisk or fork, or just use the jar lid to shake the dressing
• A salad spinner (optional, but really handy for drying greens)

Frequently Asked Questions About This Salad

1. Can I use a different kind of lettuce? Yes! Romaine is crunchy and fresh, but iceberg or green leaf lettuce work great too.
2. Is there a substitute for blue cheese? Absolutely. Feta cheese or goat cheese offer a creamy, tangy alternative if you’re not into blue cheese.
3. Can I prepare this salad ahead of time? I’d recommend chopping the veggies in advance but tossing the salad with the dressing just before serving to keep everything fresh and crisp.
4. What if I’m vegetarian or vegan? You can skip bacon or replace it with crispy roasted chickpeas, and either omit blue cheese or use a vegan cheese substitute.
5. How do I store leftovers? Keep any leftovers in an airtight container in the fridge, but store the dressing separately to avoid sogginess.

Can’t Wait to Hear How You Like It!

If you try this chopped romaine salad, I’d love to know what you think—and if you gave any of the swaps or variations a go, share those too! Pop over to my Pinterest and pin this recipe, or snap a pic and tag me if you’re feeling social—I love seeing your takes on my favorite dishes. Happy salad making!