House Salad Recipe

Preheat

Preheat the oven to 375°F (190°C). Line a baking sheet with parchment paper or a silicone mat.

Toss

In a medium bowl, combine the cubed cornbread, 1 tablespoon olive oil, 1/2 teaspoon honey (if using), 1/4 teaspoon salt and 1/8 teaspoon black pepper. Toss gently until cubes are evenly coated.

Bake

Spread the coated cornbread cubes in a single layer on the prepared baking sheet. Bake 10–14 minutes, tossing once halfway through, until golden brown and crisp at the edges. Remove from oven and let cool on the sheet; croutons will crisp further as they cool.

In a small bowl or jar, combine 3 tablespoons olive oil, 1 tablespoon apple cider vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey or maple syrup, 1/4 teaspoon salt and 1/8 teaspoon black pepper. Whisk vigorously or shake in a jar until emulsified and smooth. Taste and adjust seasoning (add more vinegar for acidity, more honey for sweetness, or more salt if needed).

Prep vegetables

Rinse and spin or pat dry the mixed salad greens thoroughly. Halve the grape tomatoes. Thinly slice the cucumber and red onion. If you prefer milder onion flavor, rinse the sliced red onion under cold water and pat dry.

Combine

Place the dried mixed greens in a large bowl. Add the halved tomatoes, sliced cucumber, and thinly sliced red onion. Sprinkle the shredded cheddar cheese over the top.

Dress and toss

Just before serving, drizzle 2–3 tablespoons of the prepared vinaigrette over the salad (start with less; you can add more to taste). Toss gently to coat the greens evenly.

Add croutons and serve

Scatter the cooled cornbread croutons over the dressed salad. Serve immediately so croutons stay crisp.