House Salad Recipe

Prepare vegetables

Wash all produce thoroughly. Core and remove any wilted outer leaves from the iceberg lettuce. Pat dry with a salad spinner or clean towel.

Chop lettuce

Roughly chop or shred the iceberg lettuce into bite-sized pieces to yield about 4 cups. Transfer to a large mixing bowl.

Dice tomatoes

Remove tomato stems and dice tomatoes into approximately 1/2-inch pieces to make about 1 cup. Add to the bowl with lettuce.

Prepare carrots

Peel the carrot if desired and either shred on a box grater or julienne, measuring 1/2 cup. Add to the bowl.

Slice cucumber

Peel if desired, halve lengthwise, scoop seeds if overly watery, and slice into half-moons about 1/4" thick until you have 1/2 cup. Add to the bowl.

Add cilantro and optional onion

Roughly chop 1/4 cup cilantro leaves and add to the bowl. If using, thinly slice red onion and add 2 tablespoons for a mild onion presence.

Toss gently

Gently toss the salad ingredients to combine and distribute ingredients evenly. Refrigerate while you make the dressing if desired.

Combine base

In a small bowl or jar, add 3 tablespoons mayonnaise and 2 tablespoons plain yogurt (or sour cream). Whisk or shake to smooth.

Add flavorings

Stir in 1 teaspoon white wine vinegar, 1 teaspoon fresh lime juice, 1 teaspoon olive oil, 1 teaspoon honey, 1/2 teaspoon Dijon mustard and 1/2 teaspoon minced garlic until combined.

Season and add cilantro

Season the dressing with 1/2 teaspoon salt and 1/4 teaspoon black pepper. Stir in 1 tablespoon finely chopped fresh cilantro. Taste and adjust seasoning or acidity by adding more lime juice or salt as needed.

Emulsify

Whisk briskly (or close jar and shake) for 20–30 seconds until the dressing is smooth and slightly thickened.

Dress the salad

Pour about 2–3 tablespoons dressing over the prepared salad and toss gently to coat evenly. Serve additional dressing on the side. Use more or less dressing to taste.