Large House Salad Recipe

Wash and prep greens

Place mixed salad greens in a large bowl or salad spinner. Rinse thoroughly under cold water, drain and spin or pat dry until mostly dry. Excess water will dilute the dressing and make the salad soggy.

Prep vegetables

Halve the cherry tomatoes, peel and slice the cucumber, thinly slice the red onion, peel and julienne or shred the carrot, and thinly slice radishes if using. Slice the avocado just before serving to prevent browning.

Add all prepared vegetables (tomatoes, cucumber, red onion, carrot, radishes and avocado) on top of the dried salad greens in a large serving bowl and toss gently to combine.

If using nuts, toast them: heat a small skillet over medium heat, add walnuts or pecans and toast, stirring frequently, until fragrant and lightly browned, 3–4 minutes. Remove from heat and let cool slightly, then chop if needed.

Scatter crumbled cheese, toasted nuts, dried cranberries, and croutons evenly over the assembled salad. If you prefer warm nuts or croutons, add them just before serving to keep texture.

Make vinaigrette

In a small bowl or jar combine red wine vinegar, Dijon mustard, honey (or maple syrup), minced garlic, kosher salt and freshly ground black pepper. Whisk or shake to combine. Slowly drizzle in the olive oil while whisking continuously (or add oil to jar and shake vigorously) until the dressing emulsifies and thickens slightly.

Taste and adjust seasoning: add more salt, pepper, or a splash of vinegar if you prefer brighter acidity. If dressing is too sharp, add an extra 1/2 tsp honey to balance.

If not serving immediately, store vinaigrette in the refrigerator up to 5 days. Bring to room temperature and shake well before using.

Dress the salad just before serving: drizzle about 1/3 to 1/2 cup of vinaigrette over the large salad (adjust to taste) and toss gently with salad tongs until evenly coated. Start with less dressing; guests can add more at the table.