House Salad Recipe
Mixed greens, carrots, tomatoes, cucumbers, and broccoli
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Ingredients
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Greens & Vegetables
Optional Garnishes & Add-ins
Simple Vinaigrette
Method
Prepare Vegetables
Prep carrots
Peel the carrot(s) if desired and julienne or shred them into thin matchsticks. Measure 1 cup and set aside.
Prep tomatoes
Halve the cherry tomatoes and place them in a bowl.
Prep cucumber
Halve the cucumber lengthwise, scoop out seeds if large, and slice into 1/4-inch half-moons. Measure 1 cup and set aside.
Prep broccoli
Cut broccoli into small, bite-sized florets (about 1 cup). If you prefer a milder, slightly tender broccoli, blanch the florets: bring a pot of salted water to a boil, add the florets for 30–60 seconds, then plunge into an ice bath to stop cooking and drain well. Otherwise use raw florets for crunch.
Make Vinaigrette
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar (or lemon juice), 1 teaspoon Dijon mustard, 1 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic, 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper.
Whisk vigorously until emulsified, or secure the jar lid and shake vigorously for 20–30 seconds. Taste and adjust seasoning: add more vinegar for brightness, more oil to mellow, or a pinch more salt if needed.
Assemble Salad
In a large salad bowl, place the 6 cups of dried mixed greens as the base.
Evenly distribute the prepared carrots, halved cherry tomatoes, cucumber slices, and broccoli florets over the greens.
Just before serving, drizzle the vinaigrette over the salad — start with about half, toss gently to coat, then add more to taste (typically 2–3 tablespoons per serving).