Traditional House Salad
Easy restaurant-style garden salad that can be eaten at the start of the meal or top with grilled chicken for a quick and easy entree salad.
Servings: 4
Calories: 190kcal
Ingredients
- 6 cups romaine lettuce chopped
- 4 cups butter or gem lettuce chopped
- 1 cup carrots shredded
- 4 small tomatoes cut into wedges or diced
- ½ seedless cucumber sliced
- ½ cup red onion thinly sliced rings
House Dressing
- ¼ cup extra-virgin olive oil
- 2 Tablespoons white wine vinegar
- 1 teaspoon Dijon mustard
- ⅛ teaspoon kosher salt
- ⅛ teaspoon black pepper
- ⅛ teaspoon granulated sugar
Instructions
- In a large serving bowl mix together the lettuces and carrots. Top the salad with the remaining ingredients.
House Dressing
- In a small bowl, whisk together the vinegar, mustard, salt, pepper, and sugar. Slowly pour in the olive oil, whisking until emulsified.
Notes
- You can use all romaine lettuce or a 50/50 blend.
- Make it into a main dish salad by adding grilled chicken, shrimp, or other proteins.
- You can also shake the dressing in a Mason jar for easy mixing and storage or use a blender.
- Meal Prep Notes- Store the vegetables, dressing, and greens separately. You can store the vegetables in an airtight container in the refrigerator for 3 to 4 days. When you're ready to serve the salad, combine all of the ingredients and toss with just enough dressing to coat.
Leave a review or get more information on the recipe!
