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Restaurants›Wunsche Bros. Cafe & Saloon›House Salad (gf) Recipe

House Salad (gf) Recipe

Inspired by Wunsche Bros. Cafe & Saloon

Time20m

Serves2

*Mixed greens, cherry tomatoes, carrots, red onions, cabbage, croutons served with your choice of homemade dressing RANCH, BWE CHEESE, HONEY MUSTARD, BALSAMIC VINAIGRETTE

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Ingredients

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Salad

6 cups mixed salad greens (spring mix, baby lettuces)

1 cups Cherry tomatoes

1/2 cups carrot, julienned or shredded

1/4 cups Red onion, thinly sliced

1/2 cups green or red cabbage, shredded

1/2 cups croutons (GF if required)

1/4 tsp Celtic sea salt

1/8 tsp black pepper

Ranch Dressing (homemade, optional)

1/2 cups Mayonnaise

1/4 cups sour cream or Greek yogurt

2 tbs Buttermilk

1 tsp fresh chives, finely chopped

1 tsp fresh parsley, finely chopped

1/4 tsp Dried dill

1/8 tsp Watkins garlic powder

1/8 tsp Onion powder

1 tsp lemon juice or white vinegar

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Blue Cheese Dressing (BWE CHEESE) (optional)

1/4 cups Mayonnaise

1/4 cups sour cream or Greek yogurt

2 tbs milk or buttermilk

1/4 cups blue cheese, crumbled

1/2 tsp lemon juice or white vinegar

0.063 tsp Watkins garlic powder

0.063 tsp Celtic sea salt

0.063 tsp black pepper

Honey Mustard Dressing (optional)

1 tbs Dijon mustard

1 tbs Honey

1 tbs mayonnaise or Greek yogurt

1 tsp apple cider vinegar or lemon juice

0.063 tsp Celtic sea salt

0.063 tsp black pepper

Balsamic Vinaigrette (optional)

2 tbs extra-virgin olive oil

1 tbs Aged balsamic vinegar

1/2 tsp Dijon mustard

1/4 tsp honey or maple syrup (optional, to balance)

1/8 tsp Celtic sea salt

0.063 tsp black pepper

Method

Salad

Prepare vegetables

Wash and thoroughly dry the mixed salad greens using a salad spinner or clean kitchen towels. Halve the cherry tomatoes. Peel and julienne or shred the carrot. Thinly slice the red onion into half-moons. Shred the cabbage finely. Place all prepared vegetables into a large mixing bowl.

Season and add croutons

Add the croutons to the bowl with the vegetables. Sprinkle the salt (1/4 tsp) and black pepper (1/8 tsp) over the greens and gently toss with clean hands or salad tongs until evenly combined. Taste a small bite and adjust seasoning if needed.

Portion

Divide the tossed salad into 2 equal portions (or keep whole for family-style). Keep chilled if not serving immediately.

Ranch Dressing (homemade, optional)

In a small bowl, whisk together 1/2 cup mayonnaise and 1/4 cup sour cream (or Greek yogurt). Add 2 tablespoons buttermilk and whisk until smooth and slightly loose. Stir in chopped chives and parsley, 1/4 tsp dried dill, 1/8 tsp garlic powder, 1/8 tsp onion powder, 1 teaspoon lemon juice (or white vinegar), 1/8 tsp salt and a pinch (1/16 tsp) of black pepper. Adjust thickness with an extra teaspoon of buttermilk if desired. Chill for 15 minutes to let flavors meld. Stir before serving.

Blue Cheese Dressing (BWE CHEESE) (optional)

Combine 1/4 cup mayonnaise and 1/4 cup sour cream (or Greek yogurt) in a bowl. Whisk in 2 tablespoons milk or buttermilk to loosen. Add 1/4 cup crumbled blue cheese, 1/2 teaspoon lemon juice (or white vinegar), 1/16 tsp garlic powder, and a small pinch each of salt and pepper. Taste and add more blue cheese if you want chunks. Chill for 10–15 minutes and stir before serving.

Honey Mustard Dressing (optional)

Whisk together 1 tablespoon Dijon mustard, 1 tablespoon honey and 1 tablespoon mayonnaise (or Greek yogurt). Add 1 teaspoon apple cider vinegar (or lemon juice), and season with a small pinch of salt and pepper. Taste and adjust honey or mustard to preference. If too thick, thin with 1/2 teaspoon water or extra vinegar. Serve immediately or refrigerate up to 3 days.

Balsamic Vinaigrette (optional)

In a small jar or bowl, combine 2 tablespoons olive oil, 1 tablespoon balsamic vinegar, 1/2 teaspoon Dijon mustard and 1/4 teaspoon honey (optional). Add 1/8 teaspoon salt and a pinch of black pepper. Whisk or shake vigorously until emulsified. Taste and adjust acid or oil ratio to preference. Refrigerate up to 5 days; bring to room temperature and re-emulsify before using.