Print

Everyday House Salad Recipe

Print Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 14 reviews

A quick and refreshing everyday house salad featuring a mix of garden greens, fresh vegetables, crunchy croutons, and a tangy homemade vinaigrette. Perfect as a light lunch or side dish, this salad comes together in just 10 minutes with simple, wholesome ingredients.

Ingredients

Salad

  • 1 (10-ounce) bag garden greens, with shredded carrots
  • 2 Persian cucumbers, thinly sliced
  • 1 cup cherry tomatoes, halved
  • ½ cup red cabbage, grated
  • ½ small red onion, thinly sliced
  • 1 cup croutons
  • 2 tablespoons grated parmesan

Vinaigrette

  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 1 teaspoon dijon mustard
  • 1-2 teaspoons maple syrup
  • ½ teaspoon dried oregano
  • ¼-½ teaspoon red pepper flakes
  • ½ teaspoon kosher salt
  • ¼ teaspoon fresh black pepper

Instructions

  1. Make the Vinaigrette: In a blender or a glass jar with a lid, combine olive oil, red wine vinegar, dijon mustard, maple syrup, dried oregano, red pepper flakes, kosher salt, and black pepper. Blend or shake well until fully emulsified.
  2. Taste and Adjust: Dip a lettuce leaf into the dressing to taste it. Adjust sweetness or salt as desired by adding more maple syrup or salt, then set the vinaigrette aside.
  3. Toss Salad Ingredients: In a large bowl, combine garden greens with shredded carrots, thinly sliced Persian cucumbers, halved cherry tomatoes, grated red cabbage, thinly sliced red onion, and croutons. Toss gently to mix evenly.
  4. Dress the Salad: Drizzle the prepared vinaigrette over the salad ingredients. Toss thoroughly to ensure all components are lightly coated with the dressing.
  5. Serve: Sprinkle the grated parmesan cheese over the dressed salad. Serve immediately for the freshest taste and texture.

Notes

  • Use fresh, crisp vegetables for the best texture and flavor.
  • Adjust the amount of maple syrup in the vinaigrette to your preferred level of sweetness.
  • This salad is best served immediately after dressing to avoid sogginess.
  • Parmesan cheese can be substituted with a vegan cheese for a dairy-free option.
  • Leftover dressing can be refrigerated for up to 3 days and shaken well before use.

Find it online: https://simpleplatter.com/everyday-house-salad-recipe/