Portillo's Chopped Salad

• Meat

  • 1 cup Bacon, cooked and crumbled
  • 2 cups Chicken, cooked and cubed

• Produce

  • 2 Cloves Garlic, fresh
  • 1 cup Green onions
  • 3 cups Iceberg lettuce
  • 1/2 tsp Oregano, dried
  • 2 cups Red cabbage
  • 4 Roma tomatoes
  • 3 cups Romaine lettuce

• Condiments

  • 1/4 cup Balsamic vinegar

• Pasta & Grains

  • 4 cups Ditalini pasta cooked al dente

• Baking & Spices

  • 1/4 tsp Black pepper
  • 1/4 tsp Salt
  • 1 tsp Sugar

• Oils & Vinegars

  • 1/2 cup Olive oil

• Dairy

  • 4 oz Gorgonzola

Found on gonnawantseconds.com

Ingredients

• 1/4 Cup Balsamic Vinegar
• 2-3 Cloves Fresh Garlic, Minced
• 1/2 Teaspoon Dried Oregano
• 1 Teaspoon Sugar
• 1/4 Teaspoon Salt
• 1/4 Teaspoon Black Pepper
• 1/2 Cup Olive Oil
• 4 Cups Ditalini Pasta Cooked al Dente, In Salted Water, Completely Cooled
• 3 Cups Iceberg Lettuce, Chopped
• 3 Cups Romaine Lettuce, Chopped
• 2 Cups Red Cabbage, Chopped
• 4 Roma Tomatoes, Seeded and Diced
• 1 Cup Green Onions, Finely Sliced
• 2 Cups Chicken, Cooked and Cubed
• 1 Cup Bacon, Cooked and Crumbled
• 4 Ounces Gorgonzola, Crumbled

Directions

• 1. Make the Salad Dressing by adding the first 6 ingredient to a blender. Turn the blender on and very slowly add the olive oil while the machine is running. Alternatively, you can combine the ingredients together in a small container with a tight fitting lid, and shake well before applying. Set aside or store in the refrigerator for 1 week. 2. In a large bowl, add the salad ingredients together except the blue cheese. Toss well. Add blue cheese and Sweet Italian Salad Dressing. Toss just until blue cheese is evenly distributed through the salad and the salad is well coated with the dressing. Taste and add more dressing as needed.