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Thursday, June 25, 2009

Ditalina Salad

This salad is a Chicago tradition... or so I'm told. At any rate, its pretty good. It makes a huge bowl of salad and is great to take to functions. All of my YW will actually eat this salad, and they are a bunch of picky eaters. I got this from my friend Shirlene, who just kind of made it up after eating at the Chicago chain "Portillo's". I usually eyeball this recipe, but I will give you the measurements she gave me. Enjoy!

Ditalina Salad

2 Heads of Romaine Lettuce, chopped
1 Cup Blue or Gorgonzola Cheese, crumbled
1/2 Cup Soft Bacon Bits/Pieces
1/2 Cup Green Onion, chopped
1 1/2 - 2 Cups Chicken, cooked and shredded/cubed
1/2 - 1 Cup Cherry Tomatoes
2 Cups Ditalina Pasta, cooked and drained

Mix all ingredients together and toss.

Dressing:
Combine 8 oz. of Ranch dressing and 8 oz. of Honey Mustard dressing. Stir until mixed. You can coat the salad yourself or let people put on individual portions.

** I usually get one of the pre cooked chickens @ the deli (Costco has the best ones). I like the flavor and it makes it even easier to assemble!



7 comments:

  1. Love this salad and my guests all love it too!

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  2. we LOVE this salad too!!! It's one of our favorites!

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  3. I've never had this but it sure looks yummy. I might just make it for our ward picnic today. :)

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  4. People will love it if you do! I would add the dressing on it if you are doing it for a large group.

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  5. Wow! My mouth is watering!

    I'm glad I found your incredible cooking blog through Nate and Missy!

    I'd love to visit your personal blog, too, to stay in touch!

    barbaralynnthornton at gmail dot com

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  6. I've got ZLC Tuesday and I think I will use this. What else would be good with it?

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