The House Recipe
chopped iceberg and romaine, sweet peppers, zucchini, yellow squash, red onion, cherry tomatoes, Alabama goat cheese crumbles, lemon-Dijon vinaigrette
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Ingredients
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Salad Base
Vegetables
Cheese
Vinaigrette
Method
Preparation of Salad
- 1
Prepare the Base
In a large salad bowl, combine the chopped iceberg and romaine lettuce.
- 2
Chop the Vegetables
Dice the sweet bell peppers, zucchini, yellow squash, and red onion into bite-sized pieces. Halve the cherry tomatoes.
- 3
Mix the Vegetables
Add the diced vegetables and halved cherry tomatoes to the bowl with the lettuce.
- 4
Add Cheese
Sprinkle the Alabama goat cheese crumbles over the mixed salad.
Preparation of Vinaigrette
- 5
Combine Ingredients
In a small bowl, whisk together the lemon juice, Dijon mustard, and olive oil until well combined.
- 6
Season the Vinaigrette
Add salt and black pepper to taste to the vinaigrette mixture.
Assembly
- 7
Dress the Salad
Drizzle the lemon-Dijon vinaigrette over the salad and toss gently to combine all ingredients.
- 8
Serve
Serve immediately as a fresh, vibrant side dish or main course.