If you're not lucky enough to be from the Chicago area...or a few other areas in the US...you haven't gotten to try a Portillos chopped salad. It's my favorite thing on the Portillos menu. When I get it for lunch, I order it with some chopped chicken as well. If you're using it as a side, you don't need the chicken. You can chop by hand, I used my food processor. It still took the better part of an hour to get it all ready.
1 head iceberg lettuce
1-2 heads Romaine lettuce, depending on the size
1 small head red cabbage, minced or 1 bag sliced red cabbage, chopped
1 small red onion, finely minced
1 bunch green onions, thinly sliced
3 tomatoes, seeded and diced
2 C. ditalini pasta; cooked and cooled
1lb. bacon, cooked and crumbled
1 C. goronzola cheese; crumbled
Vinaigrette dressing; bottled or homemade. I used Kraft creamy Italian
Wash and dry the lettuces. Finely chop until the lettuce is in small pieces. Put in a large bowl.
Add remaining ingredients, except dressing, and toss to combine well.
Serve dressing on hte side or pour on and combine just before serving.
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