Fleet Landing House Salad Recipe

Prepare ingredients

Wash and thoroughly dry the mixed baby greens using a salad spinner or clean towels. Halve the cherry tomatoes, thinly slice the cucumber (if using) and red onion. Roughly chop the toasted walnuts or candied pecans.

In a large chilled salad bowl (or individual plates), combine the dried mixed greens, cherry tomatoes, cucumber, and red onion. Sprinkle the dried cranberries over the top.

Crumble 1/2 cup blue cheese evenly over the salad and scatter the toasted nuts. Hold off on dressing until just before serving.

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and pepper. Whisk or shake to blend.

Slowly drizzle or stream in the olive oil while whisking (or add the oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly. Taste and adjust salt, pepper, or honey for sweetness.

Dress the salad lightly: about 1 to 2 tablespoons per serving (2–4 tbs total for the whole salad). Toss gently to coat greens just before serving.

In a small bowl, whisk together mayonnaise, sour cream, and buttermilk until smooth.

Stir in crumbled blue cheese, lemon juice, Worcestershire sauce, salt, and pepper. For a chunkier dressing, gently fold rather than fully puréeing the cheese.

Adjust consistency with additional buttermilk if desired. Chill for 10–15 minutes to let flavors meld. Drizzle or serve on the side; use about 2 tablespoons per serving.

In a bowl, combine mayonnaise and Greek yogurt until smooth.

Stir in grated Parmesan, freshly ground black pepper, lemon juice, minced garlic, and salt. If the dressing is too thick, thin with 1 tablespoon milk or water and whisk to combine.

Taste and adjust pepper or salt. Chill briefly if possible. Serve alongside or lightly toss with the salad (about 1–2 tablespoons per serving).

When ready to serve, gently toss the salad with the chosen dressing (or pass dressings at the table so guests can choose).

Divide the salad among 4 plates (or serve family-style). Garnish with additional crumbled blue cheese, a sprinkle of flaky sea salt and freshly cracked black pepper, and a lemon wedge on the side.

Serve immediately so greens remain crisp.