House Salad Recipe
Fresh greens with tomato, red and green peppers, and red onion. Served with our house-made red chile vinaigrette
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad
Red Chile Vinaigrette
Method
Salad
- 1
Prepare the greens
Rinse the mixed salad greens thoroughly in cold water, spin or pat dry with clean towels, and transfer to a large salad bowl. Chill briefly if desired.
- 2
Chop vegetables
Core and dice the tomato into 1/2-inch pieces. Remove seeds and membranes from the bell peppers and thinly slice into 1/4-inch strips. Peel the red onion and slice very thinly (about 1–2 mm). Add the tomato, both peppers, and red onion to the bowl with the greens and gently toss to combine.
Red Chile Vinaigrette
- 3
Combine vinaigrette ingredients
In a small bowl or jar, add the red wine vinegar, fresh lime juice, honey (or agave), minced garlic, Dijon mustard, smoked paprika, dried red chile flakes, and ground cumin. Whisk to combine.
- 4
- 5
Season and adjust
Season with salt and freshly ground black pepper. If the vinaigrette is too thick or sharp, whisk in up to 1 tablespoon warm water to reach a smooth, pourable consistency. Taste and adjust seasoning — add more honey for sweetness, lime for brightness, or chile flakes for heat as desired.
- 6
Dress the salad
Just before serving, drizzle about 2–3 tablespoons of vinaigrette over the salad (reserve any extra in the refrigerator for up to 5 days). Gently toss the salad to coat all ingredients evenly. Serve immediately.