Steakhouse Chopped Salad

I love a good chopped salad, and this Steakhouse Chopped Salad is a force to be reckoned with!

While chopped salads take some quality time chopping all your ingredients in the kitchen, they are very easy to make and always a total crowd-pleaser. This one is piled high with greens, red onion, artichokes, hearts of palm, tomatoes and BACON! yum. 

The best thing to do here is to get the bacon in the oven right away and while it is baking in the oven, get to chopping. This allotted me the perfect amount of time to chop up all the things and get them ready to toss while the bacon was crisping away in the oven. Cooking bacon in the oven is one of the best things ever because 1. it’s easy, 2. clean up is simple, and 3. lends you more time to get other things ready while the bacon cooks! heck yes!

The other best part about any good salad is, of course, the dressing! Here, I’ve used the Gorgonzola Vinaigrette from this recipe to give it that creamy, blue-cheese-tasting steakhouse feel.

I love making this salad and serving this Steakhouse Chopped Salad alongside a grilled steak for a fancy steakhouse night in. It also pairs well with grilled chicken and seafood as well! With that said, it is fabulous served alone, too!! Enjoy!

Here are some great recipes to serve it with:

Filet Mignon with Mushroom Sauce

Simple Cedar Plank Salmon

Greek-Style Marinated Chicken

Steakhouse Chopped Salad

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5 from 4 votes

Prep Time15 minutes mins

Cook Time30 minutes mins

Ingredients

For the Gorgonzola Vinaigrette:

• ½ cup extra virgin olive oil
• ½ cup crumbled gorgonzola cheese
• ¼ cup champagne vinegar
• ¼ cup freshly squeezed lemon juice
• 1 tsp honey
• ½ tsp kosher salt
• ½ tsp pepper

For the Salad:

• 1 [8 oz] package of bacon I use Applegate no sugar bacon
• 4 cups roughly chopped romaine lettuce or 1 small head
• 4 cups roughly chopped baby spinach about 3 ounces
• 2 cups roughly chopped radicchio or ½ small head
• ¾ cups halved and very thinly sliced red onion about ½ small onion
• 1 [14oz] can drained hearts of palm thinly sliced
• 1 [14oz] can drained quartered artichoke hearts roughly chopped
• 1 cup halved cherry tomatoes
• ½ cup crumbled gorgonzola cheese

Instructions

Make the Dressing:

• In a food processor or blender, combine all of the gorgonzola vinaigrette ingredients and blend until smooth. Refrigerate until ready to serve (this keeps well for about 1 week).

Make the Salad:

• Line a large, rimmed baking sheet with parchment paper. Place the bacon in a single layer on the prepared baking sheet. Transfer to the cold oven (yes, a cold oven, not preheated). Turn the oven on 375 and cook until the bacon is crisp, 20-30 minutes.
• Meanwhile, in a very large bowl combine the romaine, spinach, radicchio, red onion, hearts of palm, artichokes, and tomatoes. Set aside until the bacon is ready.
• When the bacon is crisp, remove from the oven and carefully transfer to a paper towel lined plate to cool. When cool enough to handle, roughly chop the bacon into smaller pieces and add to the giant salad.
• Add desired amount of dressing to the salad and toss until the entire salad is very well coated. Add the crumbled gorgonzola cheese and gently toss once more.
• Serve and enjoy! This salad is great alone, or is great served alongside grilled steak, chicken or seafood! I’d say it serves 4 as a main course alone, and 6 as a side dish alongside grilled meats!