Classic House Salad

5 from 2 votes

A great house salad can be a side salad or a dinner salad. This easy recipe has romaine, carrots, cucumbers, cabbage and tomatoes all tossed in red wine vinaigrette plus homemade croutons.

Prep Time15

Cook Time20

Total Time35

Course: Salads

Cuisine: American

Servings:

Author: Paige Adams

Ingredients

For croutons

3 cups bread cubes (about 1 inch)
2 tablespoons olive oil
1/2 teaspoon kosher salad
1/4 teaspoon black pepper

For vinaigrette

1 garlic clove, minced
1 tablespoon whole grain mustard
1 teaspoon honey
1/2 teaspoon oregano
Pinch of red pepper flakes
1/2 teaspoon kosher salt
1/4 teaspoon black pepper
2 tablespoons red wine vinegar
Juice of 1 lemon
1/4 cup olive oil

For salad

3 romaine hearts, chopped
1 cup halved cherry tomatoes or grape tomatoes
1 English cucumber, thinly sliced
1/2 cup shredded carrots
1/2 small red onion, thinly sliced
1 cup shredded red cabbage
1/4 cup finely grated Parmesan cheese
1/4 cup sunflower seeds
2 tablespoons chopped parsley

Instructions

For croutons

Preheat the oven to 375 degrees.
On a sheet pan, toss the bread with 2 tablespoons olive oil, 1/2 teaspoon kosher salt and 1/4 teaspoon black pepper. Use your hands to make sure the bread is evenly dressed in the oil.
Bake the bread for 10 minutes. Turn it over to the other side. Continue baking for 7-10 minutes until the croutons are golden brown. Let them cool.

For vinaigrette

In a small bowl whisk together the garlic, mustard, honey, oregano, red pepper flakes, salt, pepper, vinegar, lemon juice and olive oil.

For salad

Combine the lettuce, cherry tomatoes, cucumbers, carrots, onions, cabbage, parmesan, sunflower seeds and parsley in a large bowl.
Drizzle in the dressing. Toss to combine.

Notes

The salad can be stored in an airtight container in the refrigerator up to 2 days. If the greens are tossed in the dressing, they will soften. If you are planning to have leftovers, try to not toss that portion in the dressing. Keep the vinaigrette in a separate jar in the fridge.

Store the croutons in an airtight container at room temperature.

You can make the dressing up to 2 days in advance. Store in an airtight container in the refrigerator. Let it sit out at room temperature for 15 minutes before tossing it into the salad.

Optional Additions:

Cannellini or navy beans.
Chickpeas
Olives, pitted
Hard-boiled eggs
Vegetables (raw or roasted): broccoli, bell peppers, cauliflower, corn or sweet potatoes.
Cooked couscous, quinoa, farro or barley
Avocado, diced or sliced
Protein options: roasted or grilled chicken, salmon, shrimp or even steak.

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