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House Salad Recipe

Name: Topgolf Knoxvilles House Salad Recipe
Cook time: 25 min
Total time: 25 min
Yield: 4 servings
Ingredients: 6 cups mixed salad greens (romaine, red leaf, arugula); 1 cups cherry tomatoes, halved; 0.5 cups cucumber, peeled and thinly sliced; 0.25 cups red onion, thinly sliced; 0.5 cups shredded carrots; 0.25 cups celery, thinly sliced; 0.25 cups crumbled smoked bacon (optional); 2 tablespoons toasted sunflower seeds; 0.25 cups shredded cheddar cheese (optional); 0.333 cups extra-virgin olive oil; 2 tablespoons balsamic vinegar; 1 teaspoons Dijon mustard; 1 teaspoons honey; 0.5 teaspoons garlic, minced; 0.5 teaspoons salt; 0.25 teaspoons black pepper; 0.25 cups mayonnaise; 0.25 cups sour cream; 0.25 cups buttermilk; 1 tablespoons fresh chives, finely chopped; 1 tablespoons fresh parsley, finely chopped; 1 teaspoons fresh dill, finely chopped; 0.25 teaspoons garlic powder; 0.25 teaspoons onion powder; 0.25 teaspoons salt; 0.125 teaspoons black pepper

Inspired by Topgolf Knoxville

Time25m

Serves4

with Balsamic & Ranch Dressing

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Ingredients

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Salad

6 cups mixed salad greens (romaine, red leaf, arugula)

1 cups Cherry tomatoes, halved

1/2 cups cucumber, peeled and thinly sliced

1/4 cups Red onion, thinly sliced

1/2 cups shredded carrots

1/4 cups celery, thinly sliced

1/4 cups crumbled smoked bacon (optional)

2 tablespoons toasted sunflower seeds

1/4 cups shredded cheddar cheese (optional)

Balsamic Vinaigrette

1/3 cups extra-virgin olive oil

2 tablespoons Aged balsamic vinegar

1 teaspoons Dijon mustard

1 teaspoons Honey

1/2 teaspoons Garlic, minced

1/2 teaspoons Celtic sea salt

1/4 teaspoons black pepper

Ranch Dressing

1/4 cups Mayonnaise

1/4 cups Sour cream

1/4 cups Buttermilk

1 tablespoons fresh chives, finely chopped

1 tablespoons fresh parsley, finely chopped

1 teaspoons fresh dill, finely chopped

1/4 teaspoons Watkins garlic powder

1/4 teaspoons Onion powder

1/4 teaspoons Celtic sea salt

1/8 teaspoons black pepper

Method

Salad

Prepare vegetables

Wash and thoroughly dry the mixed salad greens. Halve the cherry tomatoes, peel and thinly slice the cucumber, thinly slice the red onion, shred the carrots if not pre-shredded, and thinly slice the celery. Place all prepared vegetables into a large salad bowl and gently toss to combine.

Add toppings

Sprinkle the toasted sunflower seeds over the greens. If using, add crumbled smoked bacon and shredded cheddar cheese on top. Keep the salad chilled while you prepare the dressings.

Balsamic Vinaigrette

In a small bowl or jar, combine the balsamic vinegar, Dijon mustard, honey, minced garlic, salt, and black pepper. Whisk briefly to dissolve the salt and honey.

Slowly stream in the extra-virgin olive oil while whisking (or close jar and shake vigorously) until the dressing emulsifies into a smooth vinaigrette. Taste and adjust seasoning (add a pinch more salt or a little more honey if too sharp). Refrigerate if not using immediately; bring to room temperature and shake before serving.

Make about 1/2 cup vinaigrette, enough for 4 servings (adjust quantities proportionally for larger batches).

Ranch Dressing

In a medium bowl, whisk together the mayonnaise and sour cream until smooth. Add the buttermilk and whisk to combine to a pourable consistency; if you prefer thicker ranch, add less buttermilk.

Stir in the chopped chives, parsley, dill, garlic powder, onion powder, salt, and black pepper. Taste and adjust seasoning as needed. If dressing is too thick, thin with additional buttermilk 1 teaspoon at a time.

Cover and refrigerate the ranch for at least 15 minutes to allow flavors to meld. Keeps for up to 5 days in an airtight container.

Assembly & Service

Just before serving, give the salad a gentle toss to redistribute toppings. Offer both the balsamic vinaigrette and ranch dressing on the side so guests may choose. Drizzle about 1 to 2 tablespoons of dressing per serving (adjust to taste) or serve dressings in small ramekins alongside the salad.

Serve chilled on individual plates or as a family-style bowl. Leftover dressed salad is not recommended; store dressings and salad components separately.