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House Salad Recipe

Name: Up North Brewerys House Salad Recipe
Cook time: 30 min
Total time: 30 min
Yield: 4 servings
Ingredients: 6 cups spring mix (mixed baby greens); 1 cups cherry tomatoes; 0.5 cups English cucumber; 0.25 cups red onion; 0.5 cups shaved Parmesan; 3 cups day-old French or Italian bread; 2 tbs olive oil; 0.25 cups grated Parmesan cheese; 0.5 tsp garlic powder; 0.5 tsp dried oregano; 0.25 tsp salt; 0.125 tsp black pepper; 0.5 cups mayonnaise; 0.5 cups buttermilk; 0.25 cups sour cream; 1 tbs fresh parsley, finely chopped; 1 tbs fresh chives, finely chopped; 1 tsp fresh dill, finely chopped (optional); 1 tsp garlic, minced; 0.5 tbs lemon juice; 0.5 tsp salt; 0.25 tsp black pepper

Inspired by Up North Brewery

Time30m

Serves4

Spring mix, Tomato, cucumber, red onion, parmesan croutons, shaved parmesan, ranch.

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Ingredients

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Salad

6 cups spring mix (mixed baby greens)

1 cups Cherry tomatoes

1/2 cups English cucumber

1/4 cups red onion

1/2 cups shaved Parmesan

Parmesan Croutons

3 cups day-old French or Italian bread

2 tbs olive oil

1/4 cups Grated Parmesan cheese

1/2 tsp Watkins garlic powder

1/2 tsp Dried oregano

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Ranch Dressing

1/2 cups Mayonnaise

1/2 cups Buttermilk

1/4 cups Sour cream

1 tbs fresh parsley, finely chopped

1 tbs fresh chives, finely chopped

1 tsp fresh dill, finely chopped (optional)

1 tsp Garlic, minced

1/2 tbs ReaLemon lemon juice

1/2 tsp Celtic sea salt

1/4 tsp black pepper

Method

Parmesan Croutons

Preheat and prepare bread

Preheat oven to 375°F (190°C). Cut day-old bread into 1/2-inch cubes to yield about 3 cups.

Toss with oil and seasoning

In a medium bowl, combine 2 tbs olive oil, 1/4 cup grated Parmesan, 1/2 tsp garlic powder, 1/2 tsp dried oregano, 1/4 tsp salt and 1/8 tsp black pepper. Add bread cubes and toss until evenly coated.

Bake

Spread the coated bread in a single layer on a baking sheet. Bake for 10–12 minutes, tossing once halfway, until golden and crisp. Remove from oven and let cool; croutons will crisp further as they cool.

Ranch Dressing

Whisk dressing

In a bowl, whisk together 1/2 cup mayonnaise, 1/2 cup buttermilk and 1/4 cup sour cream until smooth.

Add herbs and seasonings

Stir in 1 tbs chopped parsley, 1 tbs chopped chives, 1 tsp chopped dill (optional), 1 tsp minced garlic, 1/2 tbs lemon juice, 1/2 tsp salt and 1/4 tsp black pepper. Taste and adjust seasoning or consistency with a little more buttermilk for a thinner dressing.

Chill

Cover and refrigerate at least 15 minutes to let flavors meld. Dressing can be made up to 2 days ahead.

Salad Assembly

Prepare vegetables

Halve cherry tomatoes (to make about 1 cup). Slice half an English cucumber into half-moons to yield about 1/2 cup. Thinly slice red onion to yield 1/4 cup; if you prefer a milder onion flavor, soak the slices in cold water for 5 minutes then drain.

Toss salad

In a large bowl, place 6 cups spring mix. Add the halved tomatoes, cucumber slices and drained red onion. Toss gently to combine.

Dress and finish

Add shaved Parmesan (1/2 cup) and 3/4 to 1/2 cup of the prepared Parmesan croutons to the salad. Drizzle ranch dressing to taste (start with about 3 tbs for 4 servings) and gently toss until everything is evenly coated. Garnish with a little extra shaved or grated Parmesan if desired. Serve immediately so croutons remain crisp.