House Salad Recipe
Make House Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Toppings
House Vinaigrette
Method
Salad Base
- 1
Prepare greens and vegetables
Wash and thoroughly dry the mixed salad greens (use a salad spinner or pat dry). Place the greens in a large salad bowl and gently tear any large leaves into bite-size pieces.
- 2
Add the halved cherry tomatoes, thinly sliced cucumber, shredded carrots, thinly sliced red onion, and thinly sliced radishes to the bowl with the greens. Toss gently to distribute.
House Vinaigrette
- 3
Make the vinaigrette
In a small bowl or jar combine the red wine vinegar, Dijon mustard, honey (or maple syrup), lemon juice, and minced garlic. Whisk or shake to blend. Slowly drizzle in the extra-virgin olive oil while whisking (or add to the jar and shake vigorously) until the dressing is emulsified. Season with salt and black pepper, then taste and adjust acidity/sweetness or seasoning as desired.
- 4
If making ahead, store the vinaigrette in the refrigerator for up to 5 days; bring to room temperature and whisk or shake before using.
Assemble & Serve
- 5
Just before serving, drizzle about half of the vinaigrette over the salad (start with less; you can always add more). Toss the salad gently to coat the greens and vegetables evenly.
- 6
Sprinkle the crumbled feta or goat cheese (if using), toasted sunflower seeds or chopped toasted walnuts, and chopped fresh herbs over the salad. If using avocado, add the slices on top last to avoid browning.
- 7
Taste and add more vinaigrette, salt, or pepper if needed. Serve immediately.
