House Salad Recipe

Name: Lynora's Italian Restaurants House Salad Recipe
Cook time: 20 min
Total time: 20 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (romaine, baby spinach, arugula); 1 cups cherry tomatoes, halved; 0.5 cups english cucumber, thinly sliced; 0.5 cups shredded carrots; 0.25 cups red onion, very thinly sliced; 0.25 cups radishes, thinly sliced (optional); 0.25 cups toasted sunflower seeds or chopped walnuts; 0.25 cups crumbled feta or shaved Parmesan; 3 tbs extra-virgin olive oil; 1 tbs red wine vinegar; 1 tsp fresh lemon juice; 0.5 tsp Dijon mustard; 0.5 tsp honey or maple syrup; 0.5 tsp garlic, minced; 0.5 tsp salt; 0.25 tsp freshly ground black pepper

Inspired by Lynora's Italian Restaurant

Time20m

Serves4

Make House Salad Recipe in just 20m. Get the full recipe with step-by-step instructions at pekinthechef.com.

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Ingredients

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Salad Greens & Veggies

6 cups mixed salad greens (romaine, baby spinach, arugula)

1 cups Cherry tomatoes, halved

1/2 cups english cucumber, thinly sliced

1/2 cups shredded carrots

1/4 cups red onion, very thinly sliced

1/4 cups radishes, thinly sliced (optional)

Crunch & Cheese

1/4 cups toasted sunflower seeds or chopped walnuts

1/4 cups crumbled feta or shaved Parmesan

Dressing (Simple Vinaigrette)

3 tbs extra-virgin olive oil

1 tbs red wine vinegar

1 tsp fresh lemon juice

1/2 tsp Dijon mustard

1/2 tsp honey or maple syrup

1/2 tsp Garlic, minced

1/2 tsp Celtic sea salt

1/4 tsp freshly ground black pepper

Method

Salad Greens & Veggies

Prep vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes, thinly slice the cucumber, shred the carrots if not pre-shredded, and slice the red onion and radishes very thinly.

Place the dried greens in a large bowl. Scatter the halved cherry tomatoes, sliced cucumber, shredded carrots, red onion and radish over the greens and toss gently to combine. Keep the salad chilled while you prepare the dressing and toppings.

Crunch & Cheese

If using sunflower seeds and they are not toasted, toast them: heat a small dry skillet over medium heat, add the seeds, and toast, stirring, for 2–3 minutes until fragrant and lightly browned. Set aside to cool.

Crumble the feta or shave the Parmesan and set aside.

Dressing (Simple Vinaigrette)

In a small bowl or jar combine the red wine vinegar, lemon juice, Dijon mustard, honey (or maple), minced garlic, salt and pepper. Whisk briefly to combine.

Slowly whisk in the extra-virgin olive oil until dressing emulsifies and thickens slightly. Taste and adjust seasoning—add more salt, pepper, or lemon if desired.

Assembly & Serve

About 5 minutes before serving, pour the vinaigrette over the salad (start with about 2 tablespoons of dressing for 4 servings and add more to taste). Toss gently but thoroughly to coat all greens and vegetables.

Sprinkle the toasted seeds or chopped walnuts over the top, then add the crumbled feta or shaved Parmesan. Give a final gentle toss or leave cheese on top for presentation.

Divide the salad among 4 plates or bowls and serve immediately. Pass extra dressing on the side.