Steakhouse Chopped Salad with Bacon and Blue Cheese

I’m a huge fan of chopped salads, and this Steakhouse Chopped Salad is a standout. Bright, crunchy, and full of bold flavors, it makes an excellent side or a satisfying main. Crisp bacon, hearts of palm, artichokes, cherry tomatoes, and a generous sprinkle of gorgonzola come together over mixed greens and are finished with a creamy gorgonzola vinaigrette for that classic steakhouse vibe.

Chopped salads require a little extra prep time to cut everything into bite-sized pieces, but they’re straightforward to assemble and always crowd-pleasing. This version is loaded with romaine, baby spinach, radicchio, thinly sliced red onion, hearts of palm, quartered artichoke hearts, halved cherry tomatoes, and crisp bacon. The key is getting the bacon in the oven first so it has time to crisp while you chop the other ingredients.

The dressing ties everything together. A creamy Gorgonzola Vinaigrette gives this salad its steakhouse character — tangy, slightly sweet, and rich with blue cheese. You can make the vinaigrette ahead of time and refrigerate it for up to five days, which makes assembling the salad quick and easy when you’re ready to serve.

Steakhouse Chopped Salad Ingredients:

• Extra virgin olive oil
• Crumbled gorgonzola cheese
• Champagne vinegar
• Fresh lemon juice
• Honey
• Kosher salt
• Freshly ground black pepper
• Bacon (1 8-ounce package)
• Romaine lettuce
• Baby spinach
• Radicchio
• Red onion
• Hearts of palm (canned)
• Artichoke hearts (canned)
• Cherry tomatoes

Steakhouse Chopped Salad Step-by-Step:

Step One: Cook the Bacon

Arrange bacon in a single layer on a parchment-lined rimmed baking sheet. Place the sheet in a cold oven, then turn the oven to 375°F. Bake until the bacon is crisp, about 20–30 minutes. Removing the bacon from a cold oven and allowing the temperature to rise with the meat helps it cook evenly and prevents curling. When the bacon is done, transfer it to paper towels to drain and cool before chopping.

Step Two: Make the Gorgonzola Vinaigrette

In a blender, food processor, or using an immersion blender, combine the vinaigrette ingredients: extra virgin olive oil, crumbled gorgonzola, champagne vinegar, lemon juice, honey, kosher salt, and freshly ground black pepper. Blend until smooth and creamy. Chill the dressing until you’re ready to toss the salad. The dressing keeps well in the refrigerator for up to five days.

Step Three: Chop the Salad Ingredients

While the bacon cooks, roughly chop the romaine, baby spinach, and radicchio into bite-sized pieces. Thinly slice the red onion, drain and thinly slice the hearts of palm, roughly chop the artichoke hearts, and halve the cherry tomatoes. Combine all of these ingredients in a large mixing bowl so they’re ready when the bacon finishes.

Step Four: Add the Bacon

Once the bacon is cool enough to handle, chop it into small pieces and add it to the large bowl with the other salad ingredients. The bacon adds a smoky, salty crunch that pairs perfectly with the creamy gorgonzola.

Step Five: Toss and Serve

Pour the desired amount of gorgonzola vinaigrette over the salad and toss thoroughly so every bite is coated. Sprinkle the remaining crumbled gorgonzola on top and toss gently one more time. Transfer to a serving dish and enjoy immediately.

Recipe FAQs

This Steakhouse Chopped Salad is an excellent companion to grilled steak for a classic steakhouse-inspired dinner at home. It also pairs beautifully with grilled chicken, salmon, or other seafood, making it a versatile choice for holiday meals or weeknight dinners. I hope you enjoy it as much as I do.

Suggested pairings:

Filet Mignon with Mushroom Sauce

Simple Cedar Plank Salmon

Greek-Style Marinated Chicken