House Salad Recipe
Mixed greens, tomato, onion, green pepper, carrot & croutons.
Was this page helpful?
Help improve this recipe for others.
Send this recipe to your inbox.
We'll email it straight to you - plus weekly cooking inspiration.
Ingredients
Some product links may be affiliates. If you buy through them, you're supporting the site and Pekin may earn a commission at no extra cost to you.
Salad Base
Dressing (Simple Vinaigrette)
Method
Salad Base
- 1
Prepare greens
Rinse the mixed salad greens in cold water, spin or pat dry thoroughly with a salad spinner or clean kitchen towel. Transfer to a large salad bowl and gently fluff to separate leaves (6 cups ready).
- 2
Prepare tomato
Core the tomato, cut into quarters, scoop out large seeds if very seedy, then dice into bite-sized pieces (about 1 cup diced). Add to the bowl with the greens.
- 3
Slice onion and pepper
Peel and cut the red onion into very thin slices (about 1/4 cup). Core and seed the green bell pepper, cut into thin strips or small dice (about 1/2 pepper). Add both to the salad bowl.
- 4
Dressing (Simple Vinaigrette)
- 5
Make vinaigrette
In a small jar or bowl, combine 3 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1/2 teaspoon Dijon mustard, 1/2 teaspoon honey, 1/4 teaspoon minced garlic, 1/4 teaspoon salt, and 1/8 teaspoon freshly ground black pepper. Secure the jar lid and shake vigorously for 20–30 seconds until emulsified, or whisk in a bowl until combined.
- 6
Adjust and taste
Taste the vinaigrette and adjust seasoning as needed: add a pinch more salt or 1/4 teaspoon additional honey if you prefer sweeter, or 1/2 teaspoon extra vinegar for more tang. The recipe yields about 4 tablespoons (enough for 2 servings).
- 7
Dress the salad
Just before serving, drizzle about half to two-thirds of the vinaigrette over the salad (about 1 1/2 to 2 1/2 tablespoons), reserving the remainder for guests or later. Gently toss the salad with two salad spoons or clean hands until the leaves are lightly coated and ingredients are evenly distributed. Sprinkle the croutons on top after tossing to keep some crunch, or toss them in if you prefer them distributed.
- 8
Serve
Divide the dressed salad between two plates or bowls (serves 2). Serve immediately so greens remain crisp. Offer remaining vinaigrette on the side for additional dressing.