Fresh, crisp, and ready in minutes.
introduction
This Classic House Salad – Quick and Easy is a simple side you can make any night. It uses fresh romaine, cherry tomatoes, cucumber, carrots, red onion, and crunchy croutons. The dressing is a quick red wine vinaigrette you shake or whisk in minutes. It pairs well with many meals and even with an easy black raspberry pie recipe for dessert.
why make this recipe
- It cooks no time and uses fresh, common ingredients.
- It adds color and crunch to dinner.
- The dressing is bright and easy to make.
- You can change the veggies to match what you have.
how to make Classic House Salad – Quick and Easy
- Make the vinaigrette first so the flavors blend.
- Chop the romaine and vegetables to bite size.
- Toss the salad with the dressing just before serving so the greens stay crisp.
- Add croutons and grated parmesan on top if you like.
Ingredients :
- 1 head of romaine lettuce – 4-5 cups, chopped
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots, chopped carrots, or matchstick carrots.
- 1/3 cup diced or sliced red onion.
- 1 cup croutons – I used Olivia’s croutons which are gluten-free.
- Grated parmesan cheese – optional for topping
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Directions :
- Combine all of the vinaigrette ingredients in a mason jar fitted with a lid and shake well to emulsify. You can also add all of the ingredients to a bowl and whisk them together to combine.
- Assemble all of the chopped veggies (romaine, tomatoes, cucumber, carrots, onion, and croutons) in a large bowl.
- Pour the dressing over the salad and toss to combine everything together. Top with grated parmesan cheese, if desired.
how to serve Classic House Salad – Quick and Easy
Serve right after you toss the salad. Add the croutons last so they stay crunchy. Offer extra dressing at the table for people who want more. This salad goes well with grilled meats, pasta, or a simple soup.
how to store Classic House Salad – Quick and Easy
Store leftover dressing in a sealed jar in the fridge for up to 1 week. Store chopped veggies separately in an airtight container for 2-3 days. If you toss the salad with dressing, eat within a few hours for best texture.
tips to make Classic House Salad – Quick and Easy
- Dry the lettuce well after washing to keep it crisp.
- Taste the dressing and add a bit more maple syrup or salt if needed.
- Cut veggies into similar sizes for even bites.
- Add croutons only when ready to serve to avoid sogginess.
variation (if any)
- Add sliced avocado or olives for more flavor.
- Swap romaine for mixed greens or baby spinach.
- Use lemon juice instead of red wine vinegar for a brighter taste.
- Add cooked chicken, tuna, or chickpeas to make it a meal.
FAQs
Q: Can I make the dressing ahead?
A: Yes. Shake or whisk the dressing and store it in the fridge for up to 1 week. Shake before using.
Q: Can I use a different vinegar?
A: Yes. White wine or apple cider vinegar work fine. Adjust the sweetener to taste.
Q: How do I keep the salad from getting soggy?
A: Keep the dressing separate until just before serving and add croutons at the end.
Q: Is this salad gluten-free?
A: The salad is gluten-free if you use gluten-free croutons or skip them.
Q: Can I add cheese other than parmesan?
A: Yes. Feta or shaved asiago both work well with this dressing.
Classic House Salad – Quick and Easy
- Prep Time: 10 minutes
- Cook Time: 0 minutes
- Total Time: 10 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Mixing
- Cuisine: American
- Diet: Vegetarian
Description
A fresh and crisp salad with a quick red wine vinaigrette, perfect as a side dish for any meal.
Ingredients
- 1 head of romaine lettuce – 4-5 cups, chopped
- 1 cup sliced cherry tomatoes
- 1/2 cup chopped cucumber
- 1/2 cup shredded carrots, chopped or matchstick
- 1/3 cup diced or sliced red onion
- 1 cup croutons (gluten-free if desired)
- Grated parmesan cheese – optional for topping
- 1/4 cup red wine vinegar
- 1/2 cup extra virgin olive oil
- 1 tablespoon Dijon mustard
- 1 tablespoon maple syrup
- 1 teaspoon dried oregano
- 1 teaspoon garlic powder
- 1/4 teaspoon kosher salt
- 1/4 teaspoon black pepper
Instructions
- Combine all of the vinaigrette ingredients in a mason jar and shake well to emulsify. Alternatively, whisk them together in a bowl.
- Assemble all the chopped veggies (romaine, tomatoes, cucumber, carrots, onion, and croutons) in a large bowl.
- Pour the dressing over the salad and toss to combine. Top with grated parmesan cheese, if desired.
Notes
Serve immediately after tossing the salad. Offer extra dressing at the table.
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 5g
- Sodium: 300mg
- Fat: 14g
- Saturated Fat: 2g
- Unsaturated Fat: 10g
- Trans Fat: 0g
- Carbohydrates: 12g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 5mg
