Smokehouse Salad Recipe

Prepare vegetables

Rinse and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Peel the English cucumber if desired and slice into 1/4-inch half-moons (or quarter-long slices), then pat dry.

Assemble salad

In a large mixing bowl, combine 6 cups of mixed greens, halved cherry tomatoes, and sliced cucumber. Add 1/2 cup pickled red onions (or more to taste). Toss gently to distribute ingredients.

Add smoky components

Sprinkle the crumbled cooked smoked bacon (4 slices) and 1/2 cup shredded smoked cheddar over the salad. Scatter 2 tablespoons toasted sunflower seeds or pepitas on top. Season lightly with coarse sea salt and freshly ground black pepper to taste.

If you don't have prepared pickled red onions, make them quickly: place 1 thinly sliced red onion in a heatproof jar or bowl. In a small saucepan combine 1/2 cup apple cider vinegar, 1/2 cup water, 1 tablespoon sugar, and 1/2 teaspoon kosher salt. Warm just until sugar and salt dissolve (do not need to boil). Pour the hot brine over the sliced onions, press down so onions are submerged, and let cool to room temperature (about 20–30 minutes). Use immediately or refrigerate for up to 2 weeks. Drain a bit of brine before adding 1/2 cup to the salad.

Choose one dressing to serve on the side: 1/2 cup Italian, ranch, or blue cheese dressing per serving order. If using blue cheese, you can fold in an extra tablespoon of crumbled blue cheese into the dressing for more texture.

Plate: divide the assembled salad among 2 plates or bowls (see servings). Serve the chosen dressing in a small ramekin or drizzle 2–3 tablespoons over each salad, passing extra dressing at the table.

Storage and tips: leftover components (pickled onions, cooked bacon, dressings) can be stored separately in the refrigerator for up to 5–7 days. Do not dress salad ahead of time to keep greens crisp.