House Salad Recipe

Prepare vegetables and cheese

Wash and spin-dry the mixed salad greens. Place 6 cups of greens in a large mixing bowl. Halve the cherry tomatoes and add 1 cup to the bowl. Slice the cucumber into 1/4-inch rounds (about 1 cup) and add. Thinly slice 1/2 cup red onion and scatter over the greens. Add 1/2 cup shredded cheddar cheese to the bowl.

Add bacon and croutons

Chop the cooked bacon into bite-sized pieces (if using honey bacon, follow the honey bacon directions below first) and add to the salad. Add 1 cup croutons just before serving so they remain crisp. Toss gently if serving immediately.

Garnish with 1 tablespoon chopped fresh parsley if desired. Serve with 1/4 cup of the chosen dressing per 2 servings on the side or lightly tossed (about 0.25 cups per 2 servings).

Preheat oven to 375°F (190°C). Toss 2 cups bread cubes with 1 tablespoon olive oil, 1/2 teaspoon garlic powder, 1/4 teaspoon salt and 1/8 teaspoon black pepper until evenly coated. Spread in a single layer on a baking sheet and bake 10–12 minutes, stirring once, until golden and crisp. Let cool before adding to the salad.

Preheat oven to 400°F (200°C). Line a rimmed baking sheet with foil and place a wire rack on top if available. Arrange 4 bacon slices on the rack. Brush each slice with about 1/4 tablespoon honey (total 1 tablespoon) and sprinkle a small pinch of black pepper. Bake 12–16 minutes until crisp to your liking. Transfer to a paper-towel-lined plate to cool, then chop into bite-sized pieces.

Balsamic vinaigrette (store-bought used as-is)

If using store-bought, shake well and serve 0.25 cups per 2 servings on the side or toss lightly with the salad.

Ranch (store-bought)

Serve chilled. 0.25 cups per 2 servings.

Honey mustard (quick homemade)

Whisk together 2 tablespoons Dijon mustard, 2 tablespoons honey, 1 tablespoon mayonnaise (or Greek yogurt) and 1 tablespoon apple cider vinegar or lemon juice until smooth. Season with salt and pepper to taste. This yields roughly 1/4 cup.