Classic House Salad Recipe

Name: Classic House Salad Recipe
Prep time: 10 min
Total time: 10 min
Yield: 4
Cuisine: American
Ingredients: 6 cups romaine lettuce, chopped; ½ cup shredded carrots; 1 cup cherry tomatoes, halved; ½ large cucumber, thinly sliced; ½ red onion, thinly sliced; ¼ cup pumpkin seeds or ¾ cup croutons (optional); ½ cup Honey Lime Vinaigrette or your favorite dressing

A classic house salad recipe made with the perfect combination of fresh and light ingredients. It’s easy to customize and ready in 10 minutes!

A large house salad in a white bowl with tongs for serving.

Whether you’re cooking for your family or hosting a dinner party, salads are the ultimate starter dish. And when it comes to simple and crowd-pleasings salads, house salad reigns supreme! It combines deliciously crisp greens with fresh and light vegetables, and is often adorned with a flavorful vinaigrette like honey lime dressing!

A house salad is actually just the name given to the standard salad on the menu at American restaurants. Even though the ingredients are relatively simple, you can customize it at home by adding your own dressing or toppings.

While this salad is straight forward, it’s one of the BEST go-to house salad recipes! Add it to your repertoire, and use my tips below for adjusting it according to your preferences.

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Ingredient Notes

Ingredients in the house salad recipe, including cucumber, red onion, romaine lettuce, tomatoes, shredded carrots, dressing, and croutons.

Romaine lettuce: You can purchase this pre-chopped, or buy a head of green leaf lettuce and chop it yourself. One head of green leaf lettuce typically produces six cups of lettuce.
Shredded carrots: I like purchasing these pre-shredded to make it easy! You can also shred large carrots, or cut baby carrots into strips.
Cherry tomatoes: While you can keep these whole, I like them halved or quartered.
Cucumber: I love to slice these thinly. You can also cut these in half for smaller pieces.
Red onion: You can chop or slice the onions depending on your preference.
Pumpkin seeds or croutons: I love pumpkin seeds as a good protein-rich topping! For gluten-free croutons, use Olivia’s or Carrington Farms.
Dressing: My favorite go-to dressing is honey lime vinaigrette.

See recipe card for full information on ingredients and quantities.

Variations

Romaine lettuce: Use a blend of romaine, green leaf, or butter lettuce for variety.

Cherry tomatoes: You can use any type of tomato. Just slice larger varieties or cut them into quarters.

Red onion: Use sweet or yellow onions for a sweeter flavor.

How to Make This House Salad Recipe

Steps for how to make a house salad including tossing the greens and carrots, topping with vegetables, and adding croutons and dressing.

Toss: In a large serving bowl, add the lettuce and shredded carrots and toss to combine.
Add: Top with the tomatoes, cucumbers, and red onion. Gently toss everything together.
Garnish: Garnish with your favorite toppings, including crouton or pumpkin seeds.
Dressing: Mix the ingredients together for the dressing. Drizzle the dressing on the salad or serve on the side.

Recipe FAQs

What’s the best dressing for house salad?

A standard vinaigrette made with oil, vinegar, and herbs pairs great with house salad because it’s simple, light, and fresh! While vinaigrette dressing is best, you can use any dressing you love, including creamy and mayo-based dressings!

Is house salad a meal or a side dish?

House salad is traditionally served as a side dish because it’s simple and versatile. However, you can also have it as a main meal! Just add some protein and fat, including shredded chicken, sliced avocado, chopped nuts, and/or shredded cheese!

What’s the best greens to eat in a salad?

Easy, light, and crowd-pleasing greens for salad include romaine lettuce, butterhead lettuce, green leaf lettuce, and baby spinach.

How do I store leftover salad?

Store any leftover salad in an airtight container in the refrigerator for up to three days. It’s best to store leftover salad without salad dressing so the vegetables stay crisp. If the salad has been tossed in the dressing, it will last 1-2 days in the refrigerator.

Ways to Serve

This classic house salad goes with just about any main dish. You can add your favorite toppings, or keep it simple! Here are my favorite ways to serve it:

Toppings: While croutons are a classic way to serve house salad, you can also top it with chopped nuts or seeds, including chopped pecans, walnuts, or sunflower seeds. Or, make it a main dish by adding sliced avocado, shredded chicken, and/or shredded cheese!
Dressing: My favorite way to serve this salad is with my Honey Lime Vinaigrette. You can also use ranch dressing, avocado cilantro lime dressing, or southwest salad dressing for a kick! Want to keep it simple? Just drizzle it with a little olive oil and balsamic vinegar. Here are some tips for building your own salad dressing.
Soups: For classic soup and salad, pair it with Healthy Zuppa Toscana or Instant Pot Chicken Enchilada Soup, or Creamy Crockpot White Chicken Chili.
Main Dishes: This pairs great with Easy Stovetop Chili, Baked Lemon Pepper Chicken Wings, Healthy Sloppy Joes, or Paleo Turkey Burgers.

Close up of tomatoes, red onion, green lettuce, cucumbers, and carrots in a large salad bowl.

Make Ahead Tips

You can prep this salad 48 hours in advance. To prep, just chop, slice, or halve the vegetables and greens. Store the chopped greens in one container, and the vegetables in another. Make the dressing ahead of time and store it in a separate container.

When you’re ready to serve the salad, lay out a large salad bowl and follow the recipe instructions. You can toss the salad with 1/2 cup dressing, or serve it on the side for people to add their own.

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A small bow with freshly chopped and sliced vegetables surrounded by tomatoes, salt and pepper, and croutons.

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Recipe

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