Portillo’s Chopped Salad with Sweet Italian Dressing
User Reviews
4.5
Portillo’s Chopped Salad with Sweet Italian Dressing
Description
This salad starts with a homemade sweet Italian dressing combining white balsamic vinegar, olive oil, minced garlic, sugar or honey, oregano, salt, and pepper for a lightly sweet and tangy flavor. The dressing can be prepared ahead and refrigerated to deepen its flavor.
Cooked ditalini pasta is quickly cooled and lightly tossed with some dressing to prevent sticking. Fresh chopped lettuce blends with chopped red cabbage, tomato, and green onions, providing a variety of textures and colors. The inclusion of bacon introduces smoky saltiness, while crumbled gorgonzola cheese adds sharp creaminess. Diced cooked chicken makes the salad more substantial as a meal.
The different ingredients combine into a hearty yet refreshing salad with a balance of crisp vegetables, tender pasta, savory bacon, and bold cheese. It can be served tossed with the remaining dressing or with dressing added individually to portions to keep leftovers fresh longer. The salad is versatile and can accommodate different lettuce or cheese preferences.
Notes mention the pasta shape is interchangeable with other small pastas, and rotisserie or flavorful leftover chicken works well. The lettuce combo is flexible and original recipes may mix iceberg, romaine, and red cabbage. The dressing can color the salad slightly depending on the vinegar used.
Ingredients
Sweet Italian Dressing:
- ⅓ cup white balsamic vinegar or regular balsamic vinegar
- ⅓ cup olive oil
- 2 cloves garlic finely minced
- 2 teaspoons sugar honey or maple syrup
- ½ teaspoon oregano dried
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Salad:
- 8 ounces ditalini pasta about 1 cup uncooked; see note
- 5 cups lettuce use what you like: romaine, spring mix, iceberg or a combo, chopped
- 1 cup red cabbage chopped; see note
- 1 cup tomato chopped
- 3 green onions chopped
- ½ - 1 cup Bacon cooked and crumbled
- ¼ - ½ cup gorgonzola cheese crumbled
- 2 cups chicken cooked diced; see note
Instructions
- For the dressing, combine all the ingredients in a blender or jar. Process or shake until well-combined. Add additional salt and pepper to taste, if needed. You can make and refrigerate the dressing a week or two in advance.
- In a pot of salted, boiling water, cook the pasta according to package directions. Drain and rinse quickly with cool water so it doesn't stick together while it cools. Pour a few tablespoons of the dressing over the pasta and stir lightly. Set aside to cool to room temperature (spreading it into a flatter layer - versus mounded in a bowl - will speed up the cooling process).
- In a large bowl, toss together the lettuce, cabbage, tomatoes, and green onions. Add the cooled pasta, bacon, gorgonzola cheese, and chicken.
- To serve, you can toss the salad with the dressing before serving - or, if you anticipate leftovers, add dressing only to the portions of salad served and then store the dressing and salad separately for fabulous leftovers.
Notes
- Substitute ditalini pasta with other small pasta shapes like elbow macaroni if needed; aim for about 3 cups cooked.
- Use a mixture of lettuce such as iceberg, romaine, and red cabbage or adjust based on available greens.
- Rotisserie chicken or any flavorful cooked chicken works well; chicken can be omitted for a side dish salad.
- Gorgonzola cheese can be swapped for another preferred cheese variety.
- The sweet Italian dressing can be made with white or regular balsamic vinegar or even red or white wine vinegar, though color and flavor will vary.
- For leftovers, store dressing and salad separately to keep the salad from becoming soggy.
Nutrition Information
Show DetailsNutrition Facts
Serving: 8servings as a main dish
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Serving | |
| Calories | 353kcal | 18% |
| Carbohydrates | 26g | 9% |
| Protein | 19g | 38% |
| Fat | 19g | 29% |
| Saturated Fat | 5g | 25% |
| Cholesterol | 45mg | 15% |
| Sodium | 440mg | 18% |
| Fiber | 2g | 8% |
| Sugar | 4g | 8% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.5
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