Description
House Salad is a formula or guide to help you make one of my favorite salad recipes, ever. Use the tips and information in the post, along with this recipe, to create a truly spectacular classic dinner salad for your next meal. Everybody loves a great salad and it can complement any main dish you’re serving.
Ingredients
Units
Scale
- iceburg lettuce, 1 small head
- Romaine lettuce, 1 heart
- 3 baby cucumbers (or 1 English cucumber), cut into 1/8th inch rounds
- 6 ounces cherry or grape tomatoes, halved
- 3 stalks celery, cut into 1/4th inch slices
- 5 radishes, cut into thin rounds
- 1/4 cup red onion, cut into slivers
Instructions
- Clean and dry the produce you’ve selected.
- Tear the greens into bite-sized pieces and place them in a large salad bowl.
- Slice the cumbers and radishes into thin rounds.
- Cut the celery into 1/4-inch slices (half moons).
- Cut thin, slices and slivers of red onion until you have about 1/4 cup.
- Add the cut vegetables to the torn greens and toss to combine and evenly distribute everything.
- Serve with your favorite salad dressing and optional toppings, like cheese, bacon pieces and/or croutons.
Notes
- Choose the salad greens and vegetables that you and your family prefer.
- Choose in-season produce.
- Make this salad recipe your own.
To Make Salad Ahead of Time
Tear the greens and slice everything except the tomatoes up to 24 hours ahead of time. Instead of assembling the salad, place each of the components in individual containers and store in the fridge. When you’re ready to serve your house salad, halve the tomatoes and then simply toss all the prepped ingredients with the salad greens and serve.
- Prep Time: 15 min
- Category: Side Dish, Salad, Vegetable
- Method: Cold Prep
- Cuisine: American