Thank you for your patience. It's been lonely week around here as we continue to miss our Sweet Muffin.
I ran across this salad recipe and couldn't wait to try it. This is my new favorite chopped salad recipe. So simple, yet it never occurred to me that the simple addition of small pasta bits would make such a difference. And this dressing is just perfect.
Portillo's is a restaurant chain based in the Chicago area. Their menu says they use romaine, iceberg, and red cabbage as the base so that's what I used. And except in a pinch I won't change that. This is a great year-around salad for a great dinner.
A note: The original salad calls for ditalini pasta, a tiny tube shaped pasta. Again, I stick with this because I really like ditalini. But you could sub in any small pasta shape, even small elbows. Also, leftovers keep well (just don't dress the salad until serving time to keep the lettuce crisp). But since there are just the two of us, I reduced the salad part substantially, but made the entire dressing amount.....it will keep for a long time.
PORTILLO'S CHOPPED SALAD with SWEET ITALIAN DRESSING (Serves 8 as a main salad)