Sd House Salad Recipe

Wash and dry all salad greens and vegetables thoroughly. Tear or chop larger leaves into bite-sized pieces and place into a large mixing bowl.

Add halved cherry tomatoes, sliced cucumber, thinly sliced red onion, and shredded carrot to the bowl. Toss gently to combine so ingredients are evenly distributed.

If using, add croutons and shaved parmesan just before serving to maintain crunch and texture.

Make bleu cheese dressing

In a small bowl, combine bleu cheese crumbles, mayonnaise, and sour cream (or Greek yogurt). Mix until fairly smooth, then stir in milk a teaspoon at a time to reach desired pouring consistency. Add lemon juice, salt, and pepper, taste and adjust. Chill until ready to serve.

To serve: drizzle 2 tablespoons of dressing over each 1.5-cup portion of salad or serve on the side.

Make herb dressing

Whisk together white wine vinegar and Dijon mustard in a small bowl. Slowly whisk in olive oil to emulsify. Stir in chopped parsley, chives, dill, salt, and pepper. Taste and adjust acidity or seasoning. Refrigerate until service.

Dress salad lightly: about 1 to 1.5 tablespoons per serving, toss gently.

Make honey mustard

Whisk Dijon mustard, honey, and apple cider vinegar until smooth. Slowly whisk in olive oil until combined. Season with salt and pepper and taste. Adjust honey for sweetness or vinegar for brightness.

Use 1 tablespoon dressing per serving, toss gently to coat.

Make oil & vinegar

Combine red wine vinegar (or balsamic), optional Dijon, salt and pepper. While whisking, slowly stream in olive oil to create an emulsion. Taste and adjust salt/acidity.

Dress the salad sparingly: about 1 to 1.5 tablespoons per serving, toss and serve.

Make Paris dressing

Whisk together red wine vinegar, minced shallot and Dijon. Slowly add olive oil while whisking to emulsify. Season with salt and pepper. Let rest 5–10 minutes for shallot flavor to mellow.

Drizzle 1 to 1.5 tablespoons over each serving and toss gently.

Make ranch

Whisk mayonnaise and buttermilk (or milk with a splash of lemon) until smooth. Stir in chopped chives, parsley, garlic powder, onion powder, salt and pepper. Chill 15 minutes for flavors to meld.

Serve 1–2 tablespoons per serving, or offer on the side.

Make thousand island

Combine mayonnaise, ketchup, sweet pickle relish, lemon juice and paprika. Mix until smooth and chill briefly.

Use sparingly — about 1 tablespoon per serving — as it is a richer dressing.

Make port wine dressing

Whisk together port wine vinegar, Dijon mustard and honey. Slowly whisk in olive oil until combined. Season with salt and pepper and taste; add a touch more honey if too tart.

Drizzle 1 to 1.5 tablespoons per serving and toss gently.

If serving undressed, transfer salad to individual plates or a serving bowl and serve immediately so greens remain crisp.

Offer dressings on the side for guests to add as desired.