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Classic House Salad with Light Vinaigrette

A refreshing and crisp house salad served with a perfectly balanced light homemade vinaigrette.
Print Recipe
Prep Time 15 minutes
Total Time 15 minutes
Servings: 4 servings
Course: Salad
Cuisine: Mediterranean
Calories: 180
Ingredients Equipment Method Notes

Ingredients
  

Salad Base
  • 4 cups mixed salad greens romaine, iceberg, spinach
  • 1 cup cherry tomatoes halved
  • 1 cup cucumber sliced
  • 1/2 cup red onion thinly sliced
  • 1/2 cup shredded carrots
  • 1/4 cup croutons optional
  • 2 tablespoons grated Parmesan cheese optional
Vinaigrette
  • 2 tablespoons extra-virgin olive oil
  • 1 tablespoon red wine vinegar
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon honey
  • 1 clove garlic minced
  • salt and freshly ground black pepper to taste

Equipment

  • Large salad bowl
  • Small whisking bowl
  • Whisk

Method
 

Steps
  1. Wash, dry, and tear the salad greens into bite-sized pieces and place them in a large bowl.
  2. Add tomatoes, cucumber, red onion, and carrots to the bowl and toss gently.
  3. Whisk olive oil, vinegar, Dijon mustard, honey, and garlic in a small bowl until emulsified.
  4. Season the dressing with salt and pepper to taste.
  5. Drizzle the dressing over the salad and toss gently to coat evenly.
  6. Adjust seasoning if necessary, then top with optional croutons and Parmesan cheese.
  7. Serve immediately.

Notes

Dry greens thoroughly to prevent sogginess. Store dressing and greens separately for freshness.