House Salad

Our refreshing house salad is a vibrant mix of crisp, seasonal greens and veggies. This colorful salad is the perfect start to any meal.

Course Salad

Cuisine American

Keyword salad recipes

Prep Time 10

Total Time 10

Servings servings

Calories 167kcal

Author Kathleen

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.

US Customary - Metric

Instructions

Add all salad ingredients to a medium bowl and toss with buttermilk dressing to taste. Serve!

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.

Nutrition