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Salads Recipe

Name: Buzz's Original Steak Houses SALADS Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups Romaine lettuce; 1 cups Caesar dressing (store-bought or homemade); 1 cups Parmesan cheese, freshly grated; 1.5 cups Croutons (store-bought or homemade); 4 tbs Anchovy fillets (optional); 4 to taste Lemon wedges; 1 tsp Freshly ground black pepper; 1 tbs Olive oil (for tossing, optional); 6 cups Mixed salad greens (spring mix, leaf lettuces); 1 cups Cherry tomatoes, halved; 1 cups Cucumber, thinly sliced; 0.25 cups Red onion, thinly sliced; 0.5 cups Shredded carrots; 0.5 cups Croutons; 0.75 cups Choice of dressing (vinaigrette or ranch); 0.5 tsp Salt; 0.5 tsp Black pepper; 6 cups Baby spinach; 1 each Red apple, thinly sliced; 0.5 cups Candied or toasted walnuts; 0.5 cups Feta cheese or goat cheese, crumbled; 0.25 cups Red onion, very thinly sliced; 0.5 cups Balsamic vinaigrette; 0.5 tsp Salt; 0.5 tsp Black pepper

Inspired by Buzz's Original Steak House

Time20m

Serves4

Caesar | House | Spinach

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Ingredients

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Caesar Salad

6 cups Romaine lettuce

1 cups Caesar dressing (store-bought or homemade)

1 cups Parmesan cheese, freshly grated

1 1/2 cups Croutons (store-bought or homemade)

4 tbs Anchovy fillets (optional)

4 to taste Lemon wedges

1 tsp Freshly ground black pepper

1 tbs Olive oil (for tossing, optional)

House Salad

6 cups Mixed salad greens (spring mix, leaf lettuces)

1 cups Cherry tomatoes, halved

1 cups Cucumber, thinly sliced

1/4 cups Red onion, thinly sliced

1/2 cups Shredded carrots

1/2 cups Croutons

3/4 cups Choice of dressing (vinaigrette or ranch)

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Spinach Salad

6 cups Baby spinach

1 each Red apple, thinly sliced

1/2 cups Candied or toasted walnuts

1/2 cups Feta cheese or goat cheese, crumbled

1/4 cups Red onion, very thinly sliced

1/2 cups Balsamic vinaigrette

1/2 tsp Celtic sea salt

1/2 tsp black pepper

Method

Caesar Salad

Prepare lettuce

Wash and dry the romaine thoroughly. Tear or chop into bite-sized pieces and place in a large salad bowl.

Optional anchovy prep

If using anchovies, finely chop or mash them with a fork and stir into the Caesar dressing or mix directly into the salad for deeper flavor.

Assemble

Add the Caesar dressing to the bowl with the romaine (start with 3/4 cup, reserve remaining if you prefer lighter dressing). Toss gently to coat leaves evenly. Drizzle olive oil if using and toss once more.

Finish

Add the croutons and half of the grated Parmesan; toss gently. Taste and season with freshly ground black pepper and lemon wedges to squeeze over the salad. Top with remaining Parmesan before serving.

Serve immediately so croutons stay crisp. Serves 4.

House Salad

Prepare vegetables

Wash and dry mixed greens and place in a large bowl. Halve the cherry tomatoes, thinly slice the cucumber and red onion, and shred the carrots.

Assemble

Add tomatoes, cucumber, red onion, and shredded carrots to the greens. Add croutons.

Dress and season

Right before serving, drizzle the choice of dressing over the salad (about 3/4 cup for 4 servings), toss gently to combine. Season with salt and black pepper to taste.

Serve immediately. Adjust dressing quantity to preference. Serves 4.

Spinach Salad

Prepare ingredients

Wash and dry baby spinach thoroughly and place in a large bowl. Thinly slice the apple and red onion. If walnuts are not candied, toast them in a dry skillet over medium heat for 3–5 minutes until fragrant; optionally toss with 1 tablespoon sugar and a pinch of salt while warm to candy them.

Assemble

Add the sliced apple, red onion, candied/toasted walnuts, and crumbled feta/goat cheese to the spinach.

Dress and toss

Drizzle the balsamic vinaigrette over the salad (about 1/2 cup) and toss gently to coat. Taste and season with salt and black pepper as needed.

Serve immediately to keep spinach tender and apples crisp. Serves 4.