House of Prime Rib Chopped Salad Recipe

There’s something magical about the House of Prime Rib chopped salad that keeps San Francisco diners coming back for decades.

This legendary spinning salad has become just as famous as the restaurant’s succulent prime rib itself. Now you can recreate this copycat House of Prime Rib salad recipe in your own kitchen with the exact blend of crisp greens, sweet beets, and that unforgettable tangy-sweet dressing.

Whether you’ve experienced the theatrical tableside presentation at the Van Ness Avenue institution or you’re simply searching for the perfect chopped salad recipe, this authentic version brings San Francisco’s most beloved starter straight to your table.

What Does This San Francisco Chopped Salad Taste Like?

The House of Prime Rib spinning salad delivers a symphony of flavors and textures in every bite. The dressing strikes a perfect balance between tangy apple-cider brightness and savory Worcestershire depth, with just a hint of sweetness that complements rather than overwhelms.

Crisp romaine and iceberg provide a refreshing crunch, while tender spinach adds earthiness. Sweet, earthy beets contribute vibrant color and natural sweetness, contrasting beautifully with creamy hard-boiled eggs.

The croutons add a satisfying crunch, and grape tomatoes burst with fresh acidity. It’s a harmonious blend that’s simultaneously light yet satisfying, making it the ideal prelude to a steakhouse meal or a standalone lunch.

House of Prime Rib Chopped Salad Recipe Ingredients and Kitchen Utensils

For the Signature Dressing:

Wet Ingredients:

• 6 tablespoons apple cider vinegar
• 6 tablespoons water
• 4 teaspoons Worcestershire sauce
• 1 tablespoon dry sherry
• 4 tablespoons applesauce
• 1 cup vegetable oil

Dry Ingredients:

• 2 tablespoons seasoned salt (Lowry’s preferred)
• 4 teaspoons sugar
• 2 teaspoons paprika
• 1 teaspoon garlic powder
• 2 pinches dried parsley flakes
• 4-5 drops Tabasco sauce

For the Chopped Salad:

• 8 oz romaine lettuce, chopped
• 2 oz iceberg lettuce, chopped
• 2 oz fresh spinach
• 4 oz cooked beets, diced
• 4 oz hard-boiled eggs, chopped
• Grape tomatoes (to taste)
• Sourdough croutons (or Texas Toast seasoned croutons)

Essential Kitchen Utensils:

• Blender or food processor
• Large mixing bowl (chilled)
• Sharp knife and cutting board
• Measuring cups and spoons
• Airtight container for dressing
• Salad tongs or serving utensils

Preparation and Cooking Time

• Prep Time: 20 minutes
• Dressing Chill Time: 2-3 hours (or overnight)
• Total Time: 2 hours 20 minutes
• Servings: 6-8 salads

House of Prime Rib Chopped Salad Recipe Instructions

Step 1: Prepare the Iconic Dressing

Add the cider vinegar, water, Worcestershire sauce, dry sherry, and applesauce to your blender or food processor. This combination creates the signature tangy-sweet base.

Step 2: Incorporate the Seasonings

Add the seasoned salt, sugar, paprika, garlic powder, parsley flakes, and Tabasco sauce to the wet ingredients. These dry seasonings provide the savory depth that makes this chopped salad recipe so memorable.

Step 3: Blend Until Combined

Pulse or blend the mixture on medium speed until all ingredients are thoroughly incorporated and the mixture is smooth, about 30-45 seconds.

Step 4: Emulsify with Oil

With the blender running on low speed, slowly drizzle in the vegetable oil in a thin, steady stream. This gradual addition is crucial for creating a properly emulsified, creamy dressing. Continue blending until thick and smooth.

Step 5: Chill the Dressing

Transfer the dressing to an airtight container and refrigerate for at least 2-3 hours, or preferably overnight. This resting period allows the flavors to meld and the dressing to thicken to the perfect consistency.

Step 6: Prep and Chill Your Salad Components

Chop your romaine and iceberg lettuce into bite-sized pieces. Dice the cooked beets and chop the hard-boiled eggs. Rinse and dry the spinach. Keep all ingredients refrigerated until serving time. For the most authentic experience, chill your serving bowl and even your plates.

Step 7: Assemble and Toss

In your large chilled bowl, combine the romaine, iceberg, spinach, beets, chopped eggs, and grape tomatoes. Add a generous handful of croutons. Just before serving, drizzle the chilled dressing over the salad and toss vigorously (spin if you can!) until every ingredient is lightly coated.

Step 8: Serve Immediately

Plate the House of Prime Rib chopped salad while still ice-cold and crisp, ensuring each serving gets a balanced mix of all the colorful components.

Customization and Pairing Ideas for Your Chopped Salad

1. Protein Additions for a Main Course

Transform this San Francisco chopped salad into a complete meal by adding grilled chicken breast, seared salmon, or shrimp. Since the original accompanies prime rib, consider topping it with thinly sliced leftover steak for an authentic steakhouse experience. The tangy dressing pairs beautifully with any protein.

2. Vegetable Variations

While the classic version is perfect, you can customize your chopped salad with additional vegetables. Try adding diced cucumber for extra crunch, shredded carrots for sweetness, or thinly sliced red onion for bite. Roasted red peppers add a smoky sweetness that complements the beets wonderfully.

3. Cheese Enhancements

Though not traditional, crumbled blue cheese or gorgonzola creates a luxurious steakhouse variation. Shaved Parmesan adds a salty, umami element, while creamy goat cheese provides tangy richness that pairs well with the sweet beets and applesauce-based dressing.

4. Crispy Chicken Bites
Pair your House of Prime Rib Chopped Salad with Kentucky Fried Chicken for a crunchy, indulgent contrast. The crisp, golden chicken complements the fresh veggies, creating a balanced and satisfying salad meal experience.

5. Crouton Alternatives

Experiment beyond sourdough croutons with garlic-herb croutons, pumpernickel cubes, or crispy wonton strips for an Asian fusion twist. Toasted pecans or candied walnuts add both crunch and a sophisticated flavor dimension to this chopped salad recipe.

6. Perfect Steakhouse Pairings

Serve this salad before classic steakhouse mains like ribeye, New York strip, or filet mignon. It also pairs beautifully with lamb chops, pork tenderloin, or herb-roasted chicken. The light, tangy salad cuts through rich meats perfectly, cleansing the palate.

7. Savory Teriyaki Pairing
Serve your chopped salad alongside a Chicken Teriyaki Bowl for a sweet and savory combination. The tender, glazed chicken adds protein and depth, making your meal both flavorful and filling.

8. Wine and Beverage Pairings

The sweet-tangy profile of this House of Prime Rib salad recipe pairs wonderfully with crisp white wines like Sauvignon Blanc or unoaked Chardonnay. For red wine lovers, a light Pinot Noir won’t overpower the delicate greens. A dry rosé makes an excellent choice for warmer weather.

9. Spicy Comfort Combo
Enjoy your chopped salad with Voodoo Chicken and Chicken Tortilla Soup. The spicy chicken pairs with the light soup, while the crisp salad provides freshness, balancing bold flavors for a perfect dinner.

10. Seasonal Adaptations

In summer, add fresh corn kernels and cherry tomatoes. Fall versions can include roasted butternut squash cubes and dried cranberries. Winter adaptations might feature pomegranate arils and roasted Brussels sprout leaves, while spring calls for fresh peas and asparagus tips.

Expert Tips for the Perfect Chopped Salad

1. Master the Dressing Emulsion

The key to recreating the authentic House of Prime Rib spinning salad dressing is proper emulsification. Always add the oil slowly while the blender runs continuously. If your dressing breaks or separates, start with a tablespoon of the broken dressing in a clean blender, then slowly add the rest while blending. Temperature matters too room temperature ingredients emulsify better than cold ones.

2. Choose the Right Seasoned Salt

Lowry’s seasoned salt is specifically mentioned in the original recipe for good reason it contains the perfect blend of salt, sugar, paprika, and spices that defines this dressing. Other brands may work, but Lowry’s provides the most authentic flavor. If you can’t find it, make your own by combining salt, paprika, garlic powder, and a pinch of sugar.

3. The Importance of Chilling Everything

This San Francisco chopped salad recipe is served ice-cold at the restaurant, and that temperature is crucial to its appeal. Chill your greens, bowl, plates, and even your forks if possible. The contrast between the cold, crisp vegetables and the flavorful dressing is what makes each bite so refreshing and satisfying.

4. Perfect Hard-Boiled Eggs Every Time

For eggs that peel easily and have tender, never-rubbery whites, use eggs that are at least a week old. Place them in cold water, bring to a boil, then immediately remove from heat and cover for 12 minutes. Transfer to an ice bath immediately. This method prevents the green ring around the yolk and ensures creamy, perfectly cooked eggs for your chopped salad.

5. Beet Preparation Matters

Fresh roasted beets provide superior flavor and texture compared to canned. Wrap trimmed beets in foil with a drizzle of olive oil and roast at 400°F for 45-60 minutes until tender. Let cool completely before dicing. If using canned beets for convenience, drain them thoroughly and pat dry to prevent the dressing from becoming diluted and overly pink.

6. The Art of Chopping

For an authentic House of Prime Rib chopped salad, uniformity matters. Cut your romaine and iceberg into roughly ½-inch pieces large enough to maintain crunch but small enough to get multiple ingredients in each forkful. This ensures every bite has the perfect ratio of lettuce, spinach, beets, eggs, and tomatoes.

7. Dressing Application Technique

Don’t drown your salad start with less dressing than you think you need. Add it gradually while tossing, and remember you can always add more but can’t remove excess. The greens should be lightly coated and glistening, not swimming in dressing. This technique keeps the salad crisp and allows the individual flavors to shine through in this chopped salad recipe.

Storage and Reheating Guidance

Store the dressing separately in an airtight container in the refrigerator for up to one week. Keep salad components prepped and refrigerated in separate containers for up to 2 days. Never dress the salad until immediately before serving to maintain crispness. This chopped salad is not suitable for freezing or reheating.

Common Queries and FAQs

Here, we’ve got you covered with some common questions about the House of Prime Rib Chopped Salad Recipe that people often ask.

What makes the House of Prime Rib salad so special?

The combination of the unique sweet-tangy dressing with applesauce and sherry, the theatrical spinning presentation, and the perfect blend of crisp greens with sweet beets and creamy eggs creates an unforgettable experience. The ice-cold temperature and fresh ingredients make it the perfect steakhouse starter.

Can I make this chopped salad dressing ahead of time?

Absolutely! The dressing actually improves with time as the flavors meld. Make it 1-2 days ahead or even up to a week in advance. Store it in an airtight container in the refrigerator and shake or whisk well before using, as natural separation may occur.

What kind of beets should I use for this recipe?

Fresh roasted beets provide the best flavor and texture, but canned whole beets work in a pinch. Avoid pickled beets as the vinegar will clash with the dressing. Red beets are traditional, but golden beets offer a milder, sweeter flavor and won’t stain the other ingredients pink.

Can I substitute the vegetable oil in the dressing?

Yes, though it will slightly alter the flavor. Light olive oil, avocado oil, or grapeseed oil work well. Avoid extra virgin olive oil as its strong flavor can overpower the delicate balance. The neutral flavor of vegetable or canola oil is closest to the original House of Prime Rib salad recipe.

Why does my dressing separate after refrigeration?

Some separation is natural, especially after chilling. Simply shake or whisk vigorously before using. If it won’t re-emulsify, the oil may have been added too quickly during blending. To fix broken dressing, blend 1 tablespoon of the separated mixture in a clean blender, then slowly add the rest while blending.

How do I achieve the “spinning” effect at home?

While House of Prime Rib uses a special spinning salad bowl, you can approximate this by vigorously tossing the salad in a large bowl with two utensils in a circular motion. The spinning ensures even dressing distribution and incorporates air, making the salad lighter. A salad spinner can create a similar effect.

What’s the best lettuce ratio for this chopped salad recipe?

The traditional ratio is roughly 4 parts romaine to 1 part iceberg to 1 part spinach. Romaine provides structure and crunch, iceberg adds refreshing crispness and water content, while spinach contributes nutrients and an earthy flavor. This balance creates the signature texture of this San Francisco chopped salad.

Can I make this salad dairy-free or vegan?

The dressing is naturally dairy-free. To make the entire salad vegan, simply omit the hard-boiled eggs or replace them with chickpeas, diced avocado, or marinated tofu. The flavor profile remains delicious even without the eggs, though you’ll lose some of the traditional creamy element.

How much dressing should I use per serving?

Start with about 2-3 tablespoons per large salad serving and adjust to taste. The goal is to lightly coat the greens, not drench them. The recipe makes enough dressing for multiple salads, which is perfect since it stores well and the flavors improve over time.

What croutons work best for this recipe?

Sourdough croutons are traditional and complement the San Francisco origins of the original restaurant. Texas Toast seasoned croutons add extra flavor and substantial crunch. Make homemade croutons by cubing day-old bread, tossing with olive oil, garlic powder, and salt, then baking at 375°F until golden.

Can I prep the salad ingredients in advance?

Yes! Wash, dry, and chop the lettuce up to 2 days ahead, storing in a container lined with paper towels. Prep beets and eggs up to 3 days in advance. Keep all components separate and refrigerated, assembling only when ready to serve for maximum freshness and crunch.

Is there a low-calorie version of this dressing?

For a lighter version, reduce the oil to ½ cup and increase the applesauce to 6 tablespoons. You can also use half the sugar. While this won’t be quite as rich and creamy as the original copycat House of Prime Rib salad recipe, it will still deliver great flavor with fewer calories.

This copycat House of Prime Rib chopped salad recipe brings the magic of San Francisco’s legendary steakhouse right to your table. With its perfect balance of crisp greens, sweet beets, creamy eggs, and that unforgettable tangy-sweet dressing, you’ll understand why diners have been requesting this salad for generations.

Whether you’re planning an elegant dinner party or simply craving that iconic House of Prime Rib spinning salad, this recipe delivers authentic flavors that transport you straight to Van Ness Avenue no reservation required!

We’d love to hear how this recipe turns out for you! Give it a try, then drop a comment below to share your thoughts and tips with us.

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