Description
A simple yet satisfying salad made with a variety of fresh greens, cucumbers, tomatoes, and your favorite dressing. A go-to side for any meal, offering a crisp and refreshing start to any dinner.
Ingredients
For the Classic House Salad:
- 4 cups mixed salad greens (such as romaine, iceberg, and spinach)
- 1 cup cherry tomatoes, halved
- 1 cucumber, sliced
- ½ red onion, thinly sliced
- ½ cup shredded carrots
- ¼ cup bell peppers, thinly sliced (optional)
- ¼ cup croutons (optional, for added crunch)
- ¼ cup shredded cheese (optional, such as cheddar, Parmesan, or mozzarella)
- Freshly ground black pepper, to taste
- Salt, to taste
For the Dressing:
- 3 tablespoons extra virgin olive oil
- 1 tablespoon red wine vinegar (or white wine vinegar)
- 1 teaspoon Dijon mustard
- 1 teaspoon honey or maple syrup (optional, for a hint of sweetness)
- 1 clove garlic, minced (optional)
- Salt and freshly ground black pepper, to taste
Instructions
Start by washing and drying the salad greens. Use a salad spinner if you have one to remove excess moisture, or pat the greens dry with a clean kitchen towel. It’s important that the greens are dry before dressing, as excess water can dilute the flavor of the dressing.
Next, slice the cucumber into thin rounds, and halve the cherry tomatoes. For a bit of extra crunch, you can peel the cucumber before slicing, or leave the skin on for added texture and nutrients.
Thinly slice the red onion and shred the carrots. You can use a box grater or a food processor for shredding the carrots, depending on what you have available. If you’re using bell peppers, thinly slice them as well.
In a small bowl, whisk together the extra virgin olive oil, red wine vinegar, Dijon mustard, and honey or maple syrup. The mustard adds a slight tanginess, while the honey provides a touch of sweetness to balance out the acidity of the vinegar.
If you’re using garlic, mince the clove finely and add it to the dressing for an extra burst of flavor. Whisk everything together until the dressing is emulsified and smooth.
Season the dressing with salt and freshly ground black pepper to taste. You can also adjust the sweetness or acidity by adding more honey or vinegar, depending on your preferences.
In a large mixing bowl, combine the salad greens, halved cherry tomatoes, sliced cucumber, red onion, shredded carrots, and bell peppers (if using). Toss everything together to distribute the vegetables evenly.
If you’re adding cheese and croutons, sprinkle them over the salad now. The croutons will add a delightful crunch, while the cheese will provide a rich, savory flavor that complements the freshness of the vegetables.
Just before serving, drizzle the dressing over the salad. Start with a little dressing and toss the salad gently to coat the ingredients. You can always add more dressing if needed, but it’s best to start with a light hand to avoid overdressing the salad.
After tossing the salad, taste it and adjust the seasoning if necessary. Add a pinch of salt or a few cracks of black pepper if the salad needs a little extra flavor.
Serve the Classic House Salad immediately, either as a side dish or a light main course. This salad pairs well with a wide range of dishes, from grilled meats and seafood to pasta and sandwiches.
- Prep Time: 10 minutes
- Cook Time: none
Nutrition
- Calories: 100-120 kcal
- Fat: 7-9g
- Carbohydrates: 8-10g
- Protein: 1-2g