Classic House Salad – Quick and Easy

why make this recipe

This Classic House Salad is fast, fresh, and simple. It adds color and crunch to any meal. You can make the dressing in minutes and use everyday vegetables. It pairs well with grilled meat, pasta, or a quick weeknight dinner.

introduction

This salad is a reliable side that most people like. It uses crisp romaine, juicy cherry tomatoes, and a tangy vinaigrette. For a sweet, crunchy topping idea, try the recipe for easy candied pecans. The salad comes together in about 10 minutes.

how to make Classic House Salad – Quick and Easy

Chop the vegetables and whisk the dressing. Toss the lettuce and veggies with the vinaigrette. Add croutons at the end so they stay crunchy. Serve right away for the best texture.

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 or matchstick carrots
• 1/3 cup diced or sliced red onion
• 1 cup croutons
• 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 :

1. 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.
2. Assemble all of the chopped veggies (romaine, tomatoes, cucumber, carrots, onion) in a large bowl.
3. Pour the dressing over the salad and toss to combine everything together. Top with croutons and grated parmesan cheese, if desired.
4. Serve right after tossing. Add the croutons last to keep them crunchy.

how to serve Classic House Salad – Quick and Easy

Serve the salad as a side with dinner. Offer extra dressing on the side for people who want more. Sprinkle parmesan or toasted nuts before serving for extra flavor. Serve immediately after tossing for best crunch.

how to store Classic House Salad – Quick and Easy

Store the dressing in a sealed jar in the fridge for up to 1 week. Keep chopped vegetables in an airtight container for 2–3 days. Do not toss with dressing until just before serving. Store croutons in a separate container at room temperature.

tips to make Classic House Salad – Quick and Easy

• Chop vegetables to similar sizes for even bites.
• Shake the dressing well before pouring.
• Add croutons last to keep them crunchy.
• Taste the dressing and adjust salt or maple syrup to your liking.
• Use cold lettuce and veggies for a crisp salad.

variation (if any)

• Add protein: grilled chicken, shrimp, or chickpeas.
• Swap greens: use mixed greens or spinach for a milder bite.
• Change cheese: use feta, goat cheese, or omit cheese for dairy-free.
• Try different sweeteners: honey instead of maple syrup.

FAQs

Q: Can I make the dressing ahead?
A: Yes. Make the dressing and keep it in the fridge for up to 1 week. Shake before using.

Q: How do I keep the salad from getting soggy?
A: Store the dressing separate and add croutons last. Toss just before serving.

Q: Can I use other lettuces?
A: Yes. Romaine is crisp, but mixed greens or spinach work fine.

Q: Is maple syrup necessary in the dressing?
A: No. You can use honey or a small amount of sugar, or leave it out if you prefer less sweet.

Classic House Salad

• Author: arianarecipes
• Prep Time: 10 minutes
• Cook Time: 0 minutes
• Total Time: 10 minutes
• Yield: 4 servings 1x
• Category: Salad
• Method: Mixing
• Cuisine: American
• Diet: Vegetarian

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Description

A fast, fresh, and simple salad that adds color and crunch to any meal.

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Ingredients

Scale 1x2x3x

• 1 head of romaine lettuce – 4-5 cups, chopped
• 1 cup sliced cherry tomatoes
• 1/2 cup chopped cucumber
• 1/2 cup shredded carrots or matchstick carrots
• 1/3 cup diced or sliced red onion
• 1 cup croutons
• 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

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Instructions

1. Combine all of the vinaigrette ingredients in a mason jar fitted with a lid and shake well to emulsify.
2. Assemble all of the chopped veggies (romaine, tomatoes, cucumber, carrots, onion) in a large bowl.
3. Pour the dressing over the salad and toss to combine everything together.
4. Top with croutons and grated parmesan cheese, if desired.
5. Serve right after tossing. Add the croutons last to keep them crunchy.

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Notes

For best texture, serve immediately after tossing. Store dressing separately if leftovers exist.

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Nutrition

• Serving Size: 1 serving
• Calories: 200
• Sugar: 3g
• Sodium: 200mg
• Fat: 18g
• Saturated Fat: 3g
• Unsaturated Fat: 15g
• Trans Fat: 0g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 3g
• Cholesterol: 0mg