Quick and Easy Classic House Salad
Servings: 4

Vinaigrette:
¼ cup avocado oil
¼ cup red wine vinegar
¼ teaspoon Dijon mustard
¼ teaspoon honey
⅛ teaspoon kosher salt
⅛ teaspoon black pepper
⅛ teaspoon garlic powder

Salad:
3 romaine hearts, roughly chopped
2 cups roughly chopped iceberg lettuce
1 cup cherry tomatoes sliced in half
1 cup English or hothouse cucumber sliced
1 cup croutons
1 cup shredded cheddar cheese
¼ cup sliced red onion sliced
¼ cup bacon bits, or 4 slices bacon cooked and crumbled.

Add the oil, vinegar, honey, Dijon mustard, salt, pepper, and garlic powder to a small bowl or jar.
Use a fork to whisk the ingredients together. Taste to see if you need to make any adjustments. Set aside.

Prepare the lettuce, and slice the tomatoes, onion, and cucumber.

In a large bowl, add the lettuce. Top with the tomatoes, cucumber slices, croutons, cheese, onion, and bacon.

Drizzle the dressing on top of the salad and toss gently to combine. Serve immediately.


Notes
Don’t dress the salad until you’re ready to eat it. This keeps the greens crisp and prevents the dish from becoming soggy.

Use this basic recipe as more of a guide and personalize your dish to suit your family’s tastes and preferences.

Select crisp lettuce or greens, ripe vegetables, and any other components you plan to include. Freshness is key to a great salad.

As mentioned previously, wash the vegetables and greens thoroughly and pat them dry to prevent a watery dish. Using a salad spinner can be helpful.
When mixing the dressing with the salad, toss it gently to ensure an even coating