House Salad Recipe

Wash and dry lettuces

Rinse the mixed lettuces thoroughly under cold running water to remove grit. Spin in a salad spinner or pat dry with clean kitchen towels or paper towels until mostly dry (excess water will dilute the dressing). Tear larger leaves into bite-size pieces.

Prepare tomatoes

If using cherry or grape tomatoes, rinse and halve them. If using larger tomatoes, core and dice into roughly 1/2-inch pieces so they mix evenly with the greens.

Prepare carrots

Peel the carrots and either julienne (matchstick) them, shred them on a box grater, or use a peeler to create ribbons. Measure 1/2 cup once prepared.

Slice onion (optional)

If using red onion, cut a few very thin slices and separate into rings. Use sparingly to avoid overpowering the salad.

In a large mixing bowl combine the dried mixed lettuces, halved tomatoes, prepared carrots and red onion (if using). Toss gently to distribute ingredients evenly.

Season ranch

Place 1/2 cup ranch dressing in a small bowl and season with 1/4 tsp salt and 1/4 tsp freshly ground black pepper. Stir to combine and taste; adjust seasoning if necessary. If using store-bought dressing you can thin slightly with 1–2 tbsp milk or buttermilk for a pourable consistency.

Just before serving, drizzle the seasoned ranch over the tossed salad—start with about 3–4 tablespoons for a lightly dressed salad (more if preferred). Toss gently to coat all ingredients evenly.

Transfer the dressed salad to a serving bowl or divide between individual plates. Sprinkle optional Parmesan or feta and toasted seeds or nuts if using, and garnish with chopped parsley. Serve immediately.

Leftover ranch can be stored covered in the refrigerator for up to 5 days. Keep undressed salad components separate and assemble just before serving to preserve texture.