Morton's the Steakhouse Chopped Salad

Recipe by Cook4_6
READY IN: 40mins




  • To prepare vinaigrette: In a medium mixing bowl, combine the vinegar and 1/3 cup cup of water.
  • Whisk the mustard and salad dressing mix until well mixed.
  • Add the olive oil and whisk until the dressing is emulsified.
  • Let the dressing rest for a few minutes before using so that the flavors can blend. Refrigerate in a tightly-lidded glass or rigid plastic container for up to 7 days and whisk before using.
  • Note: If you use Good Seasons brand mix, two packets work well.
  • To prepare salad: Cut the iceberg and romaine lettuces into ½-inch squares. Transfer to a large mixing bowl.
  • Cut the artichoke hearts into eighths and the hearts of palm into 1/4-inch-long pieces and add to the lettuce.
  • Peel the avocado and remove the pit. Cut the avocado into ½-inch cubes and add to the lettuce.
  • Crumble the blue cheese over the salad. Sprinkle the bacon bits, chopped egg, onion, and tomato over the salad.
  • Add the vinaigrette, toss well, and serve.
  • Note: To hard-cook eggs, put them in a saucepan with cold water to cover. Bring to a boil over medium-high heat. Cover, remove from the heat, and set aside for 15 minutes, during which time the eggs will harden. This is a better method than cooking the eggs in boiling water. There is less chance of the eggs cracking.