House Salad Recipe
Iceberg, Romaine, Shredded Cheese & Vegetables. Tossed in our homemade Italian Vinaigrette. With Grilled Chicken Amogio or Grilled Shrimp $7. --With Entrée $4.
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Ingredients
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Salad Base
Italian Vinaigrette
Protein Options
Method
Preparing the Salad Base
- 1
Chop the Lettuce
In a large bowl, chop the iceberg and romaine lettuce into bite-sized pieces.
- 2
Prepare the Vegetables
Halve the cherry tomatoes, peel and slice the cucumber, and grate the carrot. Add all the vegetables to the bowl with the lettuce.
- 3
Add Cheese
Sprinkle the shredded cheese over the top of the salad base mixture.
Making the Italian Vinaigrette
- 4
Combine Ingredients
In a small bowl, whisk together the olive oil, red wine vinegar, Dijon mustard, minced garlic, oregano, salt, and black pepper until well combined.
- 5
Taste and Adjust
Taste the vinaigrette and adjust seasoning if necessary, adding more salt or pepper to your preference.
Finishing the Salad
- 6
Toss the Salad
Pour the vinaigrette over the salad base and toss gently until all ingredients are well coated with the dressing.
- 7
Add Protein
If using grilled chicken or shrimp, slice the chicken breast and arrange it on top of the salad or add grilled shrimp on top.
- 8
Serve
Serve immediately in bowls or plates, enjoying as a light meal or side dish.
