Portillo’s-style chopped salad by Digital 360 Coach Cassidy

8
8
8
SmartPoints® value per serving
Total Time
20 min
Prep
20 min
Serves
4
Difficulty
Easy
This recipe is Coach Cassidy’s version of the chopped salad from her favorite Chicago restaurant, Portillo’s. Serve it with your favorite reduced-calorie creamy Italian dressing. Make this recipe your own by topping it with chopped chicken breast, extra veggies, or lentil pasta.

Ingredients

Romaine lettuce

4 cup(s), chopped

Uncooked red cabbage

1 cup(s), chopped

Plum tomato(es)

2 medium, seeded and chopped

Uncooked scallion(s)

2 medium, light green and dark green parts, sliced

Cooked ditalini pasta

2 cup(s)

Cooked turkey bacon

6 slice(s), chopped

Blue cheese

½ cup(s), crumbled

Reduced-calorie salad dressing

4 Tbsp

Instructions

  1. In a large bowl, combine lettuce, cabbage, tomatoes, and green onions. Top with pasta, bacon, and cheese. Drizzle dressing over salad, and gently toss to combine. Serve immediately.
  2. Serving size: about 2 cups

Notes

Cassidy likes to cook her bacon in the oven on a wire rack over a sheet pan at 425℉ until crispy, about 15 minutes.