House Salad Recipe
Crisp salad greens, cucumber, tomato & croutons
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Ingredients
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Salad Base
Vegetables
Croutons
Dressing
Method
Prepare Salad Base
- 1
Wash and Chop Greens
Thoroughly wash the romaine lettuce, spinach, and arugula under cold running water. Pat dry with a clean kitchen towel or use a salad spinner. Chop the romaine into bite-sized pieces and place in a large salad bowl.
- 2
Add Spinach and Arugula
Add the spinach and arugula to the bowl with the romaine lettuce, mixing them gently.
Prepare Vegetables
- 3
Chop Cucumber and Tomato
Slice the cucumber in half lengthwise, then slice into half-moons. Dice the tomatoes. Add both to the salad bowl with the greens.
Make Croutons
- 4
Prepare Bread
Cut the bread into small cubes, about 1 inch in size.
- 5
Toast Croutons
In a bowl, toss the bread cubes with olive oil, garlic powder, salt, and black pepper. Spread the seasoned bread cubes on a baking sheet and bake in a preheated oven at 375°F (190°C) for about 10-15 minutes, or until golden brown and crispy, stirring halfway through.
Make Dressing
- 6
Mix Dressing Ingredients
In a small bowl, whisk together the olive oil, balsamic vinegar, Dijon mustard, honey, salt, and black pepper until well combined.
Assemble Salad
- 7
Combine All Ingredients
Pour the dressing over the salad greens and vegetables, tossing gently to combine. Top with the toasted croutons.
- 8
Serve
Serve immediately while the croutons are still crispy.
