Restaurants›Grace's›American Garden Salad Recipe

American Garden Salad Recipe

Inspired by Grace's
Time25m
Serves2

Topped with bacon and served with your choice of Thousand Island, blue cheese vinaigrette, classic vinaigrette, or ranch

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Ingredients

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Salad Base

Toppings

Dressing Options (choose one)

Pantry / Seasoning

Method

Salad Base

1

Prepare lettuces

Rinse romaine, iceberg, and baby greens under cold water and spin or pat dry thoroughly. Chop romaine and iceberg into bite-sized pieces; leave baby greens whole. Combine all lettuces in a large mixing bowl.

2

Prepare vegetables

Halve cherry tomatoes. Peel (if desired) and thinly slice cucumber into half-moons (about 1/4 cup). Thinly slice red onion into rings, then separate and measure 1/4 cup. Add tomatoes, cucumber, and red onion to the bowl with the lettuces.

Toppings

3

Cook and chop bacon

If bacon is not already cooked, cook 6 slices in a skillet over medium heat until crisp, about 8–10 minutes, turning as needed. Transfer to a paper towel-lined plate to drain and cool, then chop into bite-sized pieces. If using pre-cooked bacon, chop and heat briefly in a skillet to refresh if desired.

4

Prepare egg and cheese

Hard-cook one egg (place in boiling water for 9–11 minutes), cool in ice water, peel and slice. Measure 1/2 cup shredded cheddar. Add chopped bacon, shredded cheddar, sliced egg, and 1/2 cup croutons to the salad bowl, tossing gently to distribute.

Dressing and Seasoning

5

Select dressing

Choose one dressing: 1/4 cup Thousand Island, blue cheese vinaigrette, classic vinaigrette, or ranch per serving. If using classic vinaigrette and you want a quick homemade version, whisk together 3 tablespoons (45 ml) extra-virgin olive oil, 1 tablespoon (15 ml) red wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper; add 1 teaspoon lemon juice if desired.

6

Season the salad lightly with 1/4 teaspoon kosher salt and 1/4 teaspoon freshly ground black pepper, then drizzle the chosen dressing over the salad (about 1/4 cup per serving). Toss gently but thoroughly to coat all ingredients. Taste and adjust seasoning with extra salt, pepper, or a squeeze of lemon juice if needed.

Service

7

Portion the salad into serving bowls or plates. Top each portion with any remaining bacon, a few extra croutons and a small additional sprinkle of shredded cheddar if desired. Serve immediately so the greens stay crisp.