House Recipe
Mixed greens topped with tomatoes, red onion, banana peppers, croutons, and white cheddar cheese.
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Ingredients
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Salad base & toppings
Simple vinaigrette
Method
Salad base & toppings
- 1
Prepare vegetables
Rinse the mixed greens thoroughly and spin dry or pat dry with paper towels. Place 5 cups of mixed greens in a large mixing bowl or on a serving platter.
- 2
Halve 1 cup cherry tomatoes and scatter evenly over the greens.
- 3
- 4
Add 1/4 cup sliced banana peppers evenly across the salad. If using pickled banana peppers, drain excess brine so the salad doesn’t become soggy.
- 5
Sprinkle 3/4 cup croutons evenly over the top for crunch.
- 6
Top with 1/2 cup white cheddar cheese, using shredded or small cubes, distributed evenly.
- 7
If using, garnish with 1 tablespoon fresh parsley leaves for color and aroma.
Simple vinaigrette
- 8
Whisk the dressing
In a small bowl or jar, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/2 teaspoon honey (or maple syrup), 1/2 teaspoon minced garlic (optional), 1/2 teaspoon salt, and 1/4 teaspoon freshly ground black pepper. Whisk vigorously (or shake in a lidded jar) until emulsified and slightly thickened, about 20–30 seconds.
- 9
Taste the dressing and adjust seasoning: add a little more salt or vinegar if you prefer brighter acidity, or a touch more honey for sweetness.
- 10
Dress the salad just before serving: drizzle about 2–3 tablespoons of vinaigrette evenly over the prepared salad and gently toss with salad tongs until greens are lightly and evenly coated. Add more dressing to taste but avoid overdressing.
- 11
Serve immediately so croutons stay crisp.