House Salad Recipe

Wash and dry the mixed salad greens thoroughly using a salad spinner or clean kitchen towels. Place greens in a large mixing bowl.

Prepare tomatoes: halve cherry or grape tomatoes and add to the bowl.

Prepare carrots: peel and julienne or shred the carrot; add to the bowl.

Prepare cucumber: thinly slice the cucumber (half-moons or rounds) and add to the bowl.

Prepare red onion: separate into rings and slice very thinly. If raw onion is strong, soak slices in cold water for 5 minutes, then drain and pat dry; add to the bowl.

Preheat

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

Toss rye bread cubes with olive oil, minced garlic, salt, and black pepper in a medium bowl until evenly coated.

Spread the coated rye cubes in a single layer on the prepared baking sheet. Bake for 8–12 minutes, stirring once halfway through, until golden brown and crisp. Watch carefully to avoid burning. Remove from oven and let cool.

Once cooled, add desired amount of rye croutons to the salad just before serving to retain crunch.

If using prepared balsamic vinaigrette

Shake or whisk 1/4 cup prepared balsamic vinaigrette to combine. Taste and adjust with a pinch of salt or a drizzle of olive oil if desired.

If using prepared ranch

Stir 1/4 cup prepared ranch dressing to ensure smooth consistency. If too thick, thin with 1–2 teaspoons of milk or buttermilk until desired consistency is reached.

To serve: Portion salad onto plates or a serving bowl. Immediately before serving, drizzle about 2 tablespoons (30 ml) of chosen dressing per serving over the salad and toss gently to combine, or serve dressings on the side for guests to add their preferred amount. Top each portion with rye croutons (about 1/4 cup croutons per serving).