Ruth's Chris Harvest Salad

1 cup roasted corn
1 head red leaf lettuce, washed and dried
1 small red onion, sliced thin
3 tomatoes, cut into chunks
1 cup dried cherries
1 cup glazed pecans
8 sliced cooked bacon, crumbled
1/2 cup goat cheese crumbled into dime size balls
vinaigrette dressing (recipe follows)

1. Spread frozen corn kernels on a greased cookie sheet single layer. Bake in 400 degree oven for 5 minutes or until toasted brown. Let cool.
2. In large bowl, break lettuce into bite size pieces. Add corn, onion, tomatoes, cherries, pecans, and bacon. Toss.
3. Just before serving add goat cheese and toss with vinegarette dressing.

Vinaigrette Dressing:

1/4 cup apple cider vinegar
3 teaspoons brown sugar
2 Tbls. Dijon mustard
1/2 cup olive oil

1. In mason jar with lid, place all ingredients and shake until combined.


  1. Thank you so much for working on this recipe. My husband and I had this salad the last time we were at Ruth's Chris and absolutely loved it!

  2. I am thrilled you found it on A Groovy Mom!

  3. Yes, thank you so much...I've been looking for how to "copy" that salad ever since I had it at Ruth Chris :)

  4. Yes, thanks for posting this recipe...I've been looking for a "copy" of this salad ever since I tried it at Ruth's Chris...

  5. Absolutely adore this salad, will give your version a try. So enjoy it on a hot summer night for a quick dinner. Thx!