House Salad Recipe
Chopped Iceberg Lettuce, shredded Cheese, Onions, Tomatoes, Croutons, & Black Olives with your choice of Ranch, Blue Cheese, or Creamy Italian
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Ingredients
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Salad Base
Dressings (choose one)
Optional garnish
Method
Prep
- 1
Wash and dry
Rinse the iceberg lettuce thoroughly under cold running water. Shake off excess water and spin dry in a salad spinner or pat dry with clean kitchen towels until mostly dry.
- 2
Chop lettuce
Remove core from the iceberg head, then chop the lettuce into bite-sized pieces (about 1–1.5 inch pieces). Measure about 6 cups loosely packed.
- 3
Prepare vegetables
Peel and very thinly slice the red onion, then measure 1/4 cup. Wash the tomato, remove the core, and dice into roughly 1/2-inch pieces to make about 1 cup.
- 4
Prepare olives
Drain canned black olives and slice if not pre-sliced. Measure 1/4 cup.
Assemble
- 5
In a large bowl, place the chopped iceberg lettuce as the base.
- 6
Evenly sprinkle the shredded cheese over the lettuce.
- 7
Scatter the sliced red onion and diced tomato over the lettuce and cheese.
- 8
Add the croutons on top so they remain crisp until serving.
- 9
Distribute the sliced black olives across the salad.
Finish & Serve
- 10
If serving immediately, drizzle 1/4 cup of your chosen dressing over the salad or pass the dressing on the side for guests to add themselves.
- 11
Season with a pinch of kosher salt and freshly ground black pepper to taste, if desired.
- 12
Toss gently just before eating if dressing is added, or leave untossed if dressing served on the side.