This classic house salad is quick and easy. It uses fresh romaine, cherry tomatoes, cucumber, carrots, red onion, croutons, and a simple vinaigrette. It makes a fresh side for many meals and fits many tastes.
Table of Contents
Why make this recipe
This salad is fast to make. It uses simple ingredients you can buy any day. It is light and healthy. You can change the vegetables or dressing to match your meal. It works as a side or a light lunch.
How to make a Classic House Salad
Wash and chop the vegetables. Make the dressing and toss it with the salad. You do not need special skills.
Ingredients :
- 1 head of romaine lettuce – 4-5 cups, chopped
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots, chopped carrots, or matchstick carrots.
- 1/3 cup diced or sliced red onion.
- 1 cup croutons – I used Olivia’s croutons which are gluten-free.
- Grated parmesan cheese – optional for topping
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions :
- Combine all of the vinaigrette ingredients in a mason jar fitted with a lid and shake well to emulsify. You can also add all of the ingredients to a bowl and whisk them together to combine.
- Assemble all of the chopped veggies (romaine, tomatoes, cucumber, carrots, onion, and croutons) in a large bowl.
- Pour the dressing over the salad and toss to combine everything together.
- Top with grated parmesan cheese, if desired.
Classic House Salad
A fresh and simple house salad, perfect as a side or light meal, featuring a variety of chopped vegetables and a quick vinaigrette.
- Total Time: 10 minutes
- Yield: 4 servings 1x
Ingredients
- 1 head of romaine lettuce – 4-5 cups, chopped
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots, chopped or matchstick carrots
- 1/3 cup diced or sliced red onion
- 1 cup croutons (gluten-free if preferred)
- Grated parmesan cheese (optional for topping)
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine all vinaigrette ingredients in a mason jar and shake well to emulsify or whisk them together in a bowl.
- Assemble the chopped veggies in a large bowl.
- Pour the dressing over the salad and toss to combine.
- Top with grated parmesan cheese, if desired.
Notes
Serve cold or at room temperature, and keep the dressing and salad separate when storing for best results.
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Category: Salad
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 serving
- Calories: 200
- Sugar: 3g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 4g
- Cholesterol: 5mg
How to serve House Salad
Serve cold or at room temperature. Place the salad in a large bowl and toss just before serving. Add the croutons last so they stay crunchy. Pair with grilled chicken, pasta, or a sandwich.
How to store House Salad
Store the dressing and salad separately for best results. Keep them in airtight containers in the fridge. The dressing will keep for up to one week. The chopped salad keeps best for one day; after that the lettuce may get soft.
Tips to make House Salad
- Dry the lettuce well so the dressing sticks better.
- Cut vegetables to similar sizes for an even bite.
- Taste the dressing and adjust salt or sweetness.
Variations
- Add avocado, bell pepper, or olives.
- Use different cheeses like feta or goat cheese.
- Swap maple syrup for honey or a little sugar.
- Use balsamic vinegar instead of red wine vinegar for a different flavor.
FAQs
Q: Can I make the salad ahead of time? A: You can prep the vegetables ahead, but keep the dressing separate. Toss them together just before serving.
Q: Is this salad gluten-free? A: The salad is mostly gluten-free if you use gluten-free croutons. Check crouton labels to be sure.
Q: Can I make the dressing without mustard? A: Yes. The mustard helps emulsify, but you can skip it. Whisk well or shake hard to combine oil and vinegar.
Q: How many does this recipe serve? A: It serves about 4 as a side.
Q: Can I add protein to make it a meal? A: Yes. Add grilled chicken, shrimp, tuna, or beans to make it a main dish.
Conclusion
This classic house salad is simple and fast. It uses fresh ingredients and a quick vinaigrette. It pairs well with many meals and is easy to change to your taste. Enjoy a fresh salad any time.
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