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.
A classic restaurant salad with simple 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
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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!
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Once you fill the dressing container with vinegar and water, add in the packet and sugar (sugar is optional).
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Shake and then pour in the olive oil. Shake again.
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Add in the garlic and a sprinkle of parmesan cheese. Shake and place in the fridge (if making earlier in advance).
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Cut or rip apart the lettuce into bite size pieces.
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Wash the lettuce and dry to remove the moisture. You may use a salad spinner as well (I need to get one of these)!
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Cut the vegetables and add to the lettuce in a large salad bowl.
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Pour the croutons and extra parmesan in the salad and pour the dressing over the salad.
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Toss and enjoy!
I like to make this ahead of time (without adding the dressing until served). A cold salad tastes much more refreshing!
