Fresh Greens Saloon Topped With Salad Recipe

Prepare greens

Wash and spin dry the mixed salad greens until mostly dry. Tear larger leaves into bite-sized pieces and place in a large salad bowl.

Slice tomatoes

Wash the red tomato. Slice into 1/4-inch thick rounds, then quarter the rounds or slice into wedges to yield about 1.5 cups. Add the sliced tomato to the bowl with the greens.

Cook bacon

Heat a skillet over medium heat. Lay 6 bacon slices in the skillet and cook until crisp, about 6–8 minutes, turning occasionally for even browning. Remove bacon and drain on paper towels. When cool, chop or crumble into bite-sized pieces.

Prepare cheese

Grate or thinly slice 3 oz sharp cheddar cheese. If you prefer smaller bites, cut into small matchsticks or dice. Reserve for assembling.

If using, finely chop fresh chives and set aside to sprinkle on top at the end.

Make dressing

In a small bowl or jar, combine 3 tbs mayonnaise, 2 tbs plain Greek yogurt, 1 tsp apple cider vinegar, 1 tsp Dijon mustard, 1 tsp honey, 1 tsp olive oil, 1/2 tsp minced garlic, 1/2 tsp salt, and 1/4 tsp black pepper. Whisk or shake vigorously until smooth and slightly emulsified. Taste and adjust seasoning: add a pinch more salt, pepper, or a few drops of vinegar or honey to balance acidity and sweetness.

If the dressing is too thick, thin with 1–2 tsp of water or additional vinegar to reach desired consistency.

Toss and plate

Drizzle about half the house dressing over the mixed greens and tomatoes in the large bowl (reserve the rest for serving). Gently toss to coat evenly, taking care not to bruise delicate leaves. Transfer the dressed greens and tomatoes to serving plates or leave in the bowl for family-style service.

Top salad

Evenly distribute the crumbled bacon and grated cheddar over the dressed salad. Sprinkle chopped chives on top if using. Serve immediately with remaining dressing on the side.