This post may contain affiliate links. Please read our disclosure policy.
A house salad is the classic starter you get at most restaurants — crisp romaine or iceberg, juicy tomatoes, cool cucumbers, thin red onion, crunchy croutons, and a simple house dressing. It’s fresh, balanced, and meant to go with just about anything.
This version starts with that traditional restaurant-style base, then gives you easy ways to make it your own. Keep it simple and classic, or add a handful of sweet dates and candied pecans for a little signature GWS flair. It’s ready in just 10 minutes, endlessly customizable, and pairs beautifully with everything from pasta night to grilled chicken.
What Is A House Salad
A house salad is the classic starter salad most restaurants serve. It usually includes crisp romaine or iceberg, tomatoes, cucumbers, red onion, croutons, and a simple house dressing. It’s meant to be fresh, balanced, and easy to pair with almost any main dish.
Restaurants may swap in extras like shredded cheese, olives, or pepperoncini, but the idea stays the same: a simple, reliable side salad that goes with everything.
✨ Before You Begin
✨ Choose crisp greens. Romaine or iceberg both work beautifully — just make sure they’re fresh and firm for the best crunch.
✨ Dry your lettuce thoroughly. Wet greens dilute the dressing and make the salad soggy. A salad spinner makes a big difference here.
✨ Slice onions thin. Very thin red onion keeps the flavor balanced and prevents overpowering bites.
✨ Dress just before serving. Tossing too early softens the greens. Add dressing right before it hits the table.
✨ Balance acidity. A little tang from the dressing is what makes a house salad taste “restaurant-style.” Don’t skip it.
House Salad Ingredients + Key Notes
Classic Base Ingredients
Romaine lettuce – This sturdy lettuce is nutrient-rich and holds up well to dressing. Tear into bite-size pieces.
Grape tomatoes – Meatier and firmer than cherry tomatoes. If using larger tomatoes, remove seeds and cut into wedges.
Carrots – Whole carrots are best for shredding.
Croutons – Use your preferred brand and flavor.
Red onion – Rinse slices under cold water for a milder taste. You can substitute yellow onion and soak slices for 10–15 minutes to mellow the flavor.
Signature Add-Ins
Candied pecans – A sweet, crunchy surprise.
Dates – Chewy and naturally sweet. Our family’s signature ingredient. Dried cranberries are a great substitute.
🥣 How to Make House Salad
Prep the greens. Wash and thoroughly dry your lettuce, then chop into bite-sized pieces and place in a large bowl.
Add the vegetables. Slice tomatoes, cucumber, and red onion thinly. Scatter over the greens along with croutons and cheese, if using.
Add optional toppings. Sprinkle in candied pecans or dates if you’d like a signature twist.
Dress and toss. Drizzle with your favorite dressing and gently toss until everything is lightly coated. Serve immediately for maximum freshness and crunch.
Best Dressings for House Salad
A house salad is usually served with a simple, tangy dressing that complements the fresh vegetables without overpowering them. The most common restaurant-style options include:
-
Buttermilk dressing or ranch-style dressing – Creamy and classic.
-
Balsamic vinaigrette – Slightly sweet with a bold finish.
-
Red wine vinaigrette – Bright and balanced.
If you want true restaurant flavor at home, choose a dressing with a little acidity — that contrast is what makes a house salad taste fresh and complete.
⭐ Pro Tips
⭐ Season to taste. After you add dressing, taste the salad and finish with a pinch of salt and a few grinds of black pepper. That tiny step is what makes it taste restaurant-level.
⭐ Dry greens = better salad. Wet lettuce waters down the dressing. If you can, spin it dry (or pat with clean towels) so everything stays crisp.
⭐ Ultra-thin onions (no mandoline!). For whisper-thin red onion slices, use a vegetable peeler. Slice off the top of the onion to create a flat surface, hold it steady with a fork, then glide the peeler across the top. The slices won’t be perfect circles — but they’ll be perfectly thin.
⭐ Want milder onion flavor? Rinse red onion slices under cold water, or soak yellow onion slices in cold water for 10–15 minutes, then dry well before adding.
⭐ Low on dressing? No problem. Stretch what you have by adding a drizzle of extra virgin olive oil. For vinaigrettes, add a small splash of red wine vinegar, apple cider vinegar, or fresh lemon juice to keep the flavor bright.
⭐ Make it a main dish. Add grilled chicken, shrimp, or baked salmon and you’ve got an easy dinner salad that still feels light and fresh.
⭐ Wilted lettuce fix. If your lettuce is a little tired, soak the leaves in cold water for 10–15 minutes, then dry thoroughly — they’ll perk right up.
What to Serve With House Salad
Fresh + Crisp Sides
If you love restaurant-style salads, don’t miss my Mediterranean salad, Strawberry Salad, Portillo’s Chopped Salad, or 1905 Salad.
Comforting Sides
This salad pairs beautifully with pasta dishes, casseroles, grilled chicken, or steak.
Cozy Breads
Add Garlic Bread, Quick Dinner Rolls, or a warm baguette for a complete meal.
Sweet Finishes
Finish dinner with something light and simple like fresh berries or a chilled Creamy Fruit Salad.
Storing + Make-Ahead Tips
Storing
- Store undressed salad in an airtight container in the refrigerator for up to 2 days. Keep dressing separate.
Make-Ahead
- Prep and chop all ingredients ahead of time, but store them separately. Toss with dressing just before serving to keep everything crisp.
✦ Frequently Asked Questions
✦ What is traditionally in a house salad?
Most traditional house salads include romaine or iceberg lettuce, tomatoes, cucumbers, red onion, croutons, and a house dressing.
✦ What dressing comes on a house salad?
It varies by restaurant, but common options include buttermilk-style dressing, ranch, red wine vinaigrette, or balsamic vinaigrette.
✦ Can you make house salad ahead of time?
Yes. Prepare the ingredients in advance and store them separately. Toss with dressing just before serving.
✦ Is a house salad healthy?
A house salad can be a light, healthy side depending on the dressing and toppings you choose. Using a vinaigrette keeps it lighter, while creamy dressings add richness.
Still have questions? Drop them in the comments — I love helping you bake + cook with confidence! 💗
More Fresh Green Salad Recipes
Perfect with pasta nights, chicken dinners, steak, and yes — soup, too.
💗 Tried This Recipe?
If you enjoyed this recipe, please take a moment to leave a star rating and a quick comment — I love hearing from you! 💗
Remember, we have new recipes every week! Have you subscribed to our free, no-strings-attached email?
If you’ve tried this or any other recipe on my website, please leave a review. I love hearing your feedback! ⭐⭐⭐⭐⭐
House Salad
Ingredients
- 4 cups torn Romaine lettuce
- 1 cup grape tomatoes, sliced in half
- 1 cup croutons
- 1/2 cup carrots, shredded
- 1/2 cup candied pecans
- 1/3 cup red onion, thinly sliced
- 1/3 cup dates, pitted and sliced into rings
- red wine vinaigrette , buttermilk dressing , or balsamic vinaigrette.
Instructions
- Add all salad ingredients to a medium bowl and toss with buttermilk dressing to taste. Serve!
Fans Also Made:
Notes
- Season To Taste! After dressing your salad, taste the seasoning. Very often it needs a little salt and black pepper!
- Mix Up The Greens: I almost always have bags of romaine lettuce in my veggie drawers, so I use it as a base. Iceberg lettuce, green leaf, and red leaf lettuce work great used exclusively or mixed in with outer lettuce. Baby spinach is very nice and adds amazing nutrition. Arugula and kale work, too, but since they're both on the bitter side, I like to dress the salad with a sweet dressing, like our homemade balsamic vinaigrette.
- Best Sliced Red Onions: I've just started using this technique, and I can't tell you how much I love it. Of course, you can use a sharp knife or a mandoline, but did you know you can use a peeler? Yes, like a carrot peeler! First, slice the top off the onion so you have a flat surface to slice from. Use a large fork to hold the onion steady, and glide a peeler across the top of the onion. Since the peeler generally has a short blade, the slices will not be perfect circles. Who cares?! They're fabulously thin and perfect for salads or on sandwiches! And don't we all hate cleaning a cumbersome mandoline!
- Not Enough Salad Dressing? It has happened to us all! You go to dress your salad and realize you're running low on your favorite salad dressing. No problem. You can extend your salad dressing by adding what dressing you have and then adding some extra virgin olive oil. If the dressing you're extending is vinegar-based, you can also add a splash of apple cider vinegar, red wine vinegar, or even fresh lemon juice.
- Make It a Main: Go ahead and make this your main dish and add a protein like grilled chicken, shrimp, or baked salmon. You won’t regret it.
- Wilted A Bit? If your lettuce is a little wilted, just soak the leaves in water for 15 minutes. The leaves will crisp up nicely. In fact, I like to soak my lettuce every time because it makes the leaves extra crisp and clean.
- Add More! You can add any of your favorite vegetables to this salad: cucumbers, spinach, arugula, celery, avocado, goat cheese, or shredded parmesan. Go wild.
- Large Salad Bowl: Feel free to double or triple this recipe to feed a large group.
The perfect starter or side dish for any meal.
Hey, Harry! Happy New Year! I couldn’t agree more! 🙂
This recipe is amazing.
Thank you, Muhammad! Enjoy 🙂
it looks delicious and healthy.
Thank you! Enjoy 🙂
This recipe is easy to follow and healthy to eat.
Thanks, Zonaira! Enjoy 🙂
Yum yum yummmy!! I didn’t know pecans are good in salad 🙂
Hey, Anna! Yes, pecans are perfect for salad. Thanks for the positive feedback and 5-star rating 🙂