Ruth's Chris Chopped Salad

For the Salad

8 cupsiceberg lettuce (sliced thin)
1 cupspinach (sliced thin)
⅓ cupred onion (diced)
½ cupgreen olives (minced)
6 ozwhite mushrooms (quartered)
4eggs (hard boiled, sliced)
½ lbbacon (cooked & crumbled)
1 × 14 oz canhearts of palm (chilled)
1 cupcrumbled bleu cheese
½ cupcroutons
10cherry tomatoes (halved)
½ cupcrispy fried onions

For the Dressing

¼ cupbasil leaves
4-5 tbsplemon juice
(to taste)salt
(to taste)garlic powder

For the Salad

1In a large salad bowl, layer in the ingredients in order: lettuce, spinach, red onions, olives, mushrooms, hearts of palm, eggs & bacon2 min
2Top with the crispy onions, crumbled bleu cheese, and croutons1 min
3Just before serving, top with a small amount of dressing. Serve the remainder of dressing on the side.

For the Dressing

1Place all ingredients in a blender and purée on high.1 min
2Allow the dressing to set in the refrigerator.overnight