House Salad Recipe

Time15m

Serves2

Romaine, Cheddar Cheese, Diced Tomatoes, Onion, Crouton and your choice of Dressing.

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Ingredients

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1
Prepare the romaine
Wash romaine (and optional iceberg) thoroughly under cold running water. Shake off excess water and spin in a salad spinner or pat dry with clean kitchen towels. Tear or coarsely chop into roughly 1–1.5 inch pieces. Place in a large mixing bowl.

2
Dice the tomatoes
Core and dice tomatoes into 1/2-inch pieces. Gently blot any excess juice with a paper towel to prevent sogginess. Add to the bowl with the lettuce.
3
Slice the onion
Peel the red onion and cut into very thin half-moon slices. If onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry. Add to the bowl with the tomatoes and lettuce.
4
Add croutons
Measure and add croutons to the salad bowl just before tossing so they remain crisp.

5
Add shredded cheddar
Shred the cheddar if not pre-shredded and sprinkle evenly over the salad ingredients in the bowl.

6
Dress and season
Drizzle 3 tablespoons of your chosen dressing over the salad (adjust to taste). Sprinkle with 1/4 teaspoon salt and a pinch of black pepper. Gently toss with tongs or salad servers until ingredients are evenly coated, being careful not to bruise the lettuce.
7
Serve
Portion the salad into 2 (main) or 4 (side) bowls or plates. Add a final sprinkle of shredded cheddar and a few extra croutons on top for presentation. Serve immediately.