House Salad

Classic Restaurant Salad

Restaurant salads are always packed with so much flavor even when there are minimal ingredients. Does anyone else love a house restaurant salad before they indulge in a greasy cheesy pizza or is that just me?

My family and I always had a crazy schedule so eating meals together each and every day was hard to achieve. Plus, I was the pickiest eater growing up so even if we did eat together I rarely ate what the rest of my family ate. Seriously, I lived on cereal, pasta, and any other carb. I am SO grateful I grew out of that picky phase because every food I hated back then is now one of my favorites. Kids – your tastebuds do change.

Anyways, my mom would always make a “house” salad before our actual meal and I remember eating multiple servings because it was so delicious. Maybe it’s just me, but I swear lettuce is always better when someone else makes the salad.

Classic Restaurant Salad
Prep Time
12 mins
Total Time
12 mins
 

A classic restaurant salad with simple ingredients. 

Course: Appetizer, Salad, Side Dish
Cuisine: American
Servings: 5 People
Calories: 250 kcal
Author: morganicmind
Ingredients
  • 1 head Butter Lettuce or desired lettuce
  • 1 head Romaine Lettuce or desired lettuce
  • 2 yellow/orange Bell Peppers sliced
  • 1 Avocado cut into chunks
  • 1 small Red Onion sliced
  • 1/2 cup Cherry Tomatoes halved
  • Croutons store bought or homemade
  • 1 Packet Good Season Italian Dressing Powder not the zesty one
  • Apple Cider Vinegar
  • Olive Oil
  • 1 personal packet of sugar or sweet 'n low
  • 2 Cloves Garlic
  • Parmesan Cheese for salad and dressing
Instructions
Dressing
  1. Follow the directions on the back of the dressing package. I use apple cider for the vinegar and olive oil instead of vegetable oil. It's just as good, I promise!
  2. Once you fill the dressing container with vinegar and water, add in the packet and sugar (sugar is optional).
  3. Shake and then pour in the olive oil. Shake again.
  4. Add in the garlic and a sprinkle of parmesan cheese. Shake and place in the fridge (if making earlier in advance).
Salad
  1. Cut or rip apart the lettuce into bite size pieces.
  2. Wash the lettuce and dry to remove the moisture. You may use a salad spinner as well (I need to get one of these)!
  3. Cut the vegetables and add to the lettuce in a large salad bowl.
  4. Pour the croutons and extra parmesan in the salad and pour the dressing over the salad.

  5. Toss and enjoy!
Recipe Notes

I like to make this ahead of time (without adding the dressing until served). A cold salad tastes much more refreshing! 

Restaurant Salad

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