This classic garden house salad recipe features leafy green lettuce, tomatoes, cucumber, carrots, and onion, all topped with your salad dressing of choice. It is a healthy, 10-minute side dish that pairs well with everything from pizza to steaks. Learn how to make the best restaurant-quality house salad at home that you will actually enjoy eating!
Many of us have that classic restaurant house salad that we look forward to. For some, it is Texas Roadhouse; for others a local steakhouse. For me, a house salad that sticks out in my mind is from Orlando's or Caprock Café in Lubbock, TX.
I think what makes a house salad great is the freshness and crispness of the lettuce, a variety of added veggies, and a homemade salad dressing. The salad should also be chilled and never watery or soggy. Let's get into how we can create that delicious restaurant-style house salad at home!
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What is a house salad?
It is a simple garden salad featuring a base of leafy greens, tomatoes, carrots, cucumbers, and sliced onion. It is often served with cheese, croutons, and a variety of salad dressings. The dressing is typically served on the side.
Ingredients for a Classic House Salad
House salad is a simple and practical way to eat a variety of colorful vegetables.
- Lettuce: Skip the bagged lettuce and select a fresh head of green leaf or romaine lettuce. Look for a head that is not wilted or turning brown. Thoroughly wash the lettuce and then dry it in a salad spinner or pat dry with a clean kitchen towel. You may use iceberg lettuce too, if that is all you have available where you live.
- Cucumbers: I like to use an English cucumber for my house salad because you don't have to peel it and it has fewer seeds. Keeping the thinner peel on adds a little bit more fiber to the salad.
- Cherry Tomatoes: A sweet bite-sized cherry or grape tomato. You can cut them in half to make them easier to eat, but some prefer to keep the tomatoes whole.
- Carrots: A little bit of grated carrot adds some nice color to the salad. You can easily grate the carrot with a cheese grater.
- Red Onion: I like to add a little bit of chopped red onion to the house salad.
- Salad Dressings: Serve with your choice of salad dressing. Suggestions include homemade ranch dressing, chunky blue cheese dressing, or a balsamic vinaigrette.
- Toppings: Croutons and freshly grated cheese are common salad toppings.
How to Make
- Wash and dry the lettuce. Cut or tear into bite-sized pieces. Place in a large salad bowl.
- Wash and prep tomatoes, carrots, cucumber and onion. Place them on top of the lettuce. Chill salad until ready to be served.
- Top with any cheese, croutons or toasted nuts if desired. Serve salad with dressing on the side.
Best Salad Dressings for a House Salad
In Texas, Buttermilk Ranch Dressing is the most popular salad dressing to serve with house salad. Bleu cheese dressing is an excellent choice if you are looking to recreate a steakhouse style house salad. For a lighter option, a balsamic vinaigrette or olive oil and lemon juice are recommended.
I recommend serving the salad dressing on the side, that way you can adjust to your taste. As a rule of thumb, creamy dressings tend to be higher in fat and calories. While they are absolutely okay to enjoy, be mindful of portion sizes if you are watching your intake.
House Salad Variations and Toppings
You can customize your house salad to your preferences or ingredient availability.
- Veggies: Other vegetables that you may wish to include are bell peppers, radishes, or olives.
- Toppings: Additional topping ideas include toasted nuts, shredded or crumbled cheese, sliced avocado, cracked black pepper, and bacon bits.
- Proteins: To make the house salad an entrée, top with a protein such as salmon, grilled, sliced chicken or steak.
What to serve with a house salad?
I like to serve this salad on Pizza Night! It pairs well with almost anything, from hearty casseroles and pasta dishes to grilled steaks, chicken and pork.
Storage and Make Ahead Tips
Storage: Store the prepared salad tightly covered with plastic wrap in the fridge. It is best if eaten within 3 days. If there are toppings such as croutons or dressing, the salad will get soggy.
Make Ahead: Prepare the salad base, top with diced vegetables, cover, and place in the fridge. Wait to add the toppings (croutons, cheese, salad dressing) until right before serving.
📖 Recipe
Classic House Salad
Ingredients
- 8 cups green leaf or romaine lettuce, chopped
- 1 cup cherry tomatoes, halved
- 1 English cucumber, thinly sliced (approx. 1 ¼ cups)
- ¼ cup carrot, shredded
- ¼ cup red onion, sliced
- ½ cup salad dressing of choice
- Optional: Croutons, Shredded Cheese
Instructions
- Combine lettuce and vegetables in a large salad bowl. Chill. Serve with salad dressing of choice on the side or toss right before serving.
- Optional: Garnish the classic house salad with croutons and shredded cheese before serving.
Nutrition
I'm curious, where is your favorite house salad from? I hope you enjoy this simple and healthy salad recipe. Such an easy way to enjoy a variety of colored vegetables.
Alaine
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Alaine says
You can also top with cracked black pepper. A go-to for me on Friday nights (pizza night!)