If you’re in search of an everyday salad to pair with dinner, this house salad is it! This is our family’s favorite house salad, which I’ve been making for years.
What’s not to love about the combination of fresh greens, crisp vegetables, and a zesty balsamic dressing? It goes so well with mains, soups, burgers, sandwiches, and everything in between.
The best part about it is that you can customize it any way you’d like!
Every family has their own unique “house salad.” And I LOVE that! I enjoy going to a friend or family’s house and trying their different versions. It’s a lot of fun!
Today, I’m sharing our own house salad recipe! Each ingredient is crisp and fresh, and the toppings not only add flavor but also amazing texture and crunch.
We enjoy serving this side salad with our Creamy Lemon Chicken and Spinach Stuffed Chicken Breast. It pairs well with even difficult-to-pair dishes, like this biscuit chicken pot pie or turkey stuffed peppers.
The best part about this salad is that you can make it your own. Customize it with your favorite toppings, cheese, or dressing. I use a simple homemade balsamic here, but this Lemon Basil Vinaigrette would also be a great choice.
Why you’ll love this simple house salad:
- Quick, simple, and easy: Made with just a few ingredients, making it perfect for busy weekdays.
- Customizable: Simply tailor the greens, toppings, and dressing to your liking.
- Great flavor and texture: Each ingredient has crunch and freshness like no other.
- Pairs well with anything! Even the most challenging main dishes pair well with this house salad.
Ingredient Notes
These are the ingredients I used to make this recipe. Per usual, the full ingredient quantities can be found in the recipe card down below.
- Greens: Crisp romaine, tender butter lettuce, or a mix of baby greens…the choice is yours.
- Shredded carrots: Carrots add a sweet and crunchy element to the salad. I always grate them freshly using my box grater. Flavor is so much better than pre-shredded grocery store carrots.
- Cucumbers: Brings crunch, freshness, and a mild flavor addition.
- Tomatoes: I use fresh cherry tomatoes but any kind will do.
- Croutons: They add an irresistible layer of crunch and flavor, especially garlic croutons.
- Red onions: If you’re not a big fan of onions, leave them out.
- Cheese: Parmesan cheese is my favorite, and that’s what I used here. Other great options include feta, cheddar, or blue cheese.
- Half a lemon: Aside from the dressing, I find that adding a fresh squeeze of lemon adds an extra touch of brightness.
- For the balsamic dressing: Balsamic vinegar, extra virgin olive oil, dijon mustard, honey, minced garlic, salt and pepper.
Step-by-Step Tutorial
Making this house salad couldn’t be any easier! Here’s how to make it.
Step 1 | Make dressing
In a small bowl, whisk together the olive oil, Dijon mustard, balsamic vinegar, honey, grated garlic, salt, and pepper. Set aside.
Step 2 | Assemble greens and toppings
In a large salad bowl, combine the greens, shredded carrots, sliced baby cucumbers, halved cherry tomatoes, croutons, and thinly sliced red onions. I like to use this salad spinner to wash my greens – highly recommended!
Prep ahead: many of these toppings can be pre-cut or sliced up to 3 days ahead. Store them in little containers in the fridge until ready to serve.
Step 3 | Toss with dressing
Drizzle the prepared balsamic dressing over the salad. Toss gently to ensure an even coating. If you’re not planning to serve the salad immediately, I’d recommend waiting until ready to add the dressing, otherwise it can start to get soggy.
Step 4 | Finish with cheese and serve
Sprinkle freshly grated Parmesan over the salad. I like to finish it with a fresh squeeze of lemon juice for a zesty kick.
Variations and More Topping Ideas
While the classic house salad offers a delightful combination, feel free to experiment with additional toppings such as:
- Dressing: Use your favorite store-bought dressing.
- Avocado slices for creaminess
- Fruit: Sliced apples, oranges, or strawberries make a great addition.
- Nuts or seeds for added crunch. Candied pecans are great here!
- Cheese: You can use any type of cheese here! I’ve made it with feta, goat cheese, and shredded cheddar.
- Add a protein: Grilled or pan-seared chicken, marinated lemon chicken breasts, grilled shrimp, or grilled salmon are all awesome!
Pairing and Serving Ideas
This house salad goes well with anything! It’s hard to find something that it won’t pair well with, to be honest.
More easy side salads: Lemon Arugula Salad, Simple Greek Salad, Kale and Brussels Sprouts Salad.
Pair with grilled chicken, salmon, or a simple pasta dish for a well-rounded meal. These are my favorite main dish pairings:
- Dutch Oven Pot Roast
- Creamy Lemon Chicken
- Lemon Roast Chicken or Dutch Oven Roast Chicken
- Grilled Pork Chops
- Pork Chops with Apples
Recipe FAQs
Yes, the dressing can be prepared and stored in the refrigerator for up to a week. It will solidify in the fridge, so let it sit at room temp for 20 minutes or so.
It’s best to assemble the salad just before serving to maintain its freshness. However, you can prepare the ingredients and dressing in advance and combine them when ready to serve.
Feel free to turn this side house salad into a full dinner salad! Add your favorite protein to make the salad more substantial.
Aside from parmesan, I love using crumbled feta, goat cheese, shredded cheddar, or even mozzarella pearls.
Tips for Success
- Freshness is key: Choose crisp and fresh vegetables for the best results.
- To wash and thoroughly dry the mixed greens, use a salad spinner. It will make sure your greens don’t get soggy.
- Customize this house salad with any of your favorite toppings, or change up the dressing.
- Serve immediately for the ultimate freshness and crunch, or prep ingredients in advance and assemble right before serving.
- For a faster weeknight side salad, use your favorite store-bought dressing or make your favorite dressing ahead of time.
I’d love to hear from you! If you loved my recipe, please consider leaving a 5-star rating and a comment down below. Sign up for my newsletter and follow along on Instagram, Facebook, or Pinterest
Our House Salad
Equipment
- Salad spinner to wash greens
- box grater for carrots and cheese
Ingredients
- 3 ounces mixed greens
- 3 ounces lettuce of your choice - butter lettuce, romaine, artisan lettuce, etc
- 1 ½ cups sliced baby cucumbers
- 1 ½ cups halved cherry tomatoes
- 1 cup freshly shredded carrots - I use a box grater
- ¼ cup thinly sliced red onions - or to taste
- 1 cup croutons
- Freshly grated parmesan cheese for topping - to taste
- Half a lemon - for serving
Simple balsamic dressing:
- ½ cup extra virgin olive oil
- 1 teaspoon Dijon mustard
- 3 tablespoon balsamic vinegar
- 2 teaspoons honey
- 1 clove garlic, finely grated
- Salt and pepper to taste
Instructions
- Make the balsamic dressing: In a mason jar, combine all the dressing ingredients. Seal the jar and shake to combine evenly. Set aside.
- In a large serving bowl, arrange a bed of mixed greens and chopped lettuce. Tip: I like to use a salad spinner to wash the greens. This way, they are well wash and dried, which prevents sogginess.
- Add the carrots, tomatoes, cucumbers, onions, and croutons on top of the greens. Drizzle with the prepared dressing (adjust amount to taste) and toss until evenly coated.
- Finish with freshly grated parmesan cheese on top and a fresh squeeze of lemon juice to brighten it up. Enjoy!
Notes
- If serving this salad later, wait until ready to add the dressing. This will prevent it from getting soggy.
- Prep ahead: Dice or chop all the ingredients and refrigerate in separate containers. When ready to serve, assemble and toss with dressing.
- Store leftovers in the fridge. Consume within the next day.
- Dressing: Use your go-to salad dressing, whether it’s
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