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Chopped Salad Texas Roadhouse Copycat: Crunchy & Colorful Delight

Enjoy a quick and vibrant Chopped Salad Texas Roadhouse-style that’s customizable and nutritious.
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Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Appetizers
Cuisine: American
Calories: 250
Ingredients Equipment Method Notes

Ingredients
  

For the Salad
  • 1 head Romaine Lettuce Essential for crunch; buy whole heads for maximum freshness and crispness.
  • 1 cup Cherry Tomatoes Adds sweetness and color; can substitute with grape tomatoes if necessary.
  • 1 cup Shredded Cheddar Cheese Provides creaminess and flavor; substitute with crumbled feta for a lighter option.
  • 1 cup Croutons Adds crunch; ensure to add just before serving to maintain crispness.
  • 1/2 cup Black Olives Contributes saltiness and texture; you can replace them with green olives if preferred.
  • 1/4 medium Red Onion Adds sharpness and flavor; for a milder taste, soak in cold water for 5 minutes before adding.
For the Dressing
  • 1/2 cup Full-Fat Ranch Dressing Base for the creamy dressing; substitute with Greek yogurt for a healthier version.
  • 2 tbsp Apple Cider Vinegar Enhances tanginess in the dressing; lemon juice can be an alternative.
  • 1 tsp Garlic Powder For flavor; fresh garlic can be used if preferred; adjust quantities to taste.
  • 1 tsp Italian Seasoning For flavor; adjust quantities to taste.
  • to taste Salt Enhances overall flavor; adjust to taste to suit your preferences.
  • to taste Black Pepper Enhances overall flavor; adjust to taste to suit your preferences.

Equipment

  • Salad Spinner

Method
 

Preparation Steps
  1. Wash and thoroughly dry the romaine lettuce to ensure maximum crispness. Chop the lettuce into 2cm (1-inch) pieces and place it in the fridge for 10 minutes.
  2. In a small bowl or jar, whisk together the ranch dressing, apple cider vinegar, garlic powder, and Italian seasoning until well blended. Taste and adjust with salt and pepper.
  3. Halve the cherry tomatoes and finely dice the red onion, soaking in cold water for 5 minutes if you prefer a milder flavor. Drain any black olives that aren't already sliced.
  4. In a large bowl, layer the chilled romaine, halved tomatoes, diced red onion, sliced black olives, and shredded cheddar cheese.
  5. Drizzle half of your prepared dressing over the salad and gently toss everything together until each piece is lightly coated.
  6. Top the salad with crunchy croutons just before serving to keep them crisp. Serve immediately.

Notes

For best results, taste as you go, and layer ingredients smartly to avoid sogginess.