Portillo's Italian Chopped Salad

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Pre-Notes

This is similar to the chopped salad at Portillo's Restaurants in Chicago!

If you make the dressing ahead of time and add a little bit to the cooled pasta and let it soak it up in the fridge for some time it adds a lot of flavor!

Ingredients

Sweet Italian Dressing

1. 1/4 c white balsamic vinegar or red wine vinegar
2. 1 t sugar
3. 1/2 t dried Italian seasoning
4. 2 cloves, garlic, minced
5. 1/4 t salt
6. 1/4 t pepper

.1/2 c olive oil

Salad

7. 1 lb bacon, cooked and crumbled.
8. 1 c ditalini pasta, cooked al dente in salted water and cooled
9. 1 c crumbled gorgonzola or Italian cheese blend
10. 2 hearts romaine, chopped
11. 1/4 small head red cabbage, chopped
12. 1/4 c head iceberg chopped
13. 1 to 2 large tomatoes, chopped
14. 1/2 small red onion, minced or green onion, chopped
15. 2 c cooked chicken, diced or rotisserie chicken (optional)

Instructions

Dressing

1. Place vinegar, sugar, Italian seasoning, garlic, salt and pepper in a blender. While the machine is running, slowly drizzle olive oil through the blender top or feed tube until dressing is combined and emulsifield. Or just whisk in a bowl.
2. Add a bit of dressing to cooled pasta and let it soak in to add a lot of flavor to the noodles.
3. Store remaining dressing in airtight container in refrigerator for up to two weeks.

Salad

1. Combine romaine, iceberg, red cabage, tomatoes, and onions in large salad bowl.
2. Add cooled pasta, bacon, and cheese to salad.
3. Add chicken if desired.
4. Add dressing to taste right before serving so that it doesn't get soggy.

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