Best 20 House Salad Recipes

RESTAURANT-STYLE HOUSE SALAD

Steps:

• In a large bowl, combine the romaine lettuce, iceberg lettuce, artichoke hearts, red onions and pimentos. Toss together.
• Prepare the dressing by whisking together the olive oil, red wine vinegar, salt, pepper and cheese. Refrigerate until chilled and pour over salad to coat. Toss and serve.

OLIVE GARDEN-STYLE HOUSE SALAD

Steps:

• Make the dressing: Combine the olive oil, vinegar, Miracle Whip, lemon juice, parmesan, garlic salt, Italian seasoning and 1 to 2 tablespoons water in a blender or food processor. Puree until smooth.
• Make the salad: Place the salad blend in a large bowl and top with the red onion, pepperoncini, tomato, olives, croutons and cheese. Drizzle with the dressing and gently toss.

FIVE STAR HOUSE SALAD DRESSING

Steps:

• Combine all ingredients and mix well with wisk.
• Refrigerate 1 hour before use.

ANTHONY'S HOUSE SALAD WITH ITALIAN DRESSING

Steps:

• Whisk together olive oil, vinegar, mustard, garlic, pepper, and salt until well blended; fold in cheese.
• Break the leaves off of both heads of lettuce, tear them by hand; wash and drain.
• In a large wooden bowl, toss lettuce with shredded carrots and cabbage.
• Garnish with croutons and top with dressing to taste.

DOE'S HOUSE SALAD

Steps:

• Place the lettuce, tomatoes, and onion in a large mixing bowl. In a separate container, combine the salad oil and olive oil. Pour the oil mixture and lemon juice over the lettuce mixture. Add the garlic and salt. Toss until the lettuce is covered evenly with the oils, tomatoes, onions, garlic and salt. Do not over toss. Serve immediately or within 15 minutes to ensure lettuce remains crisp.

WOLFGANG PUCK'S HOUSE SALAD DRESSING

Steps:

• Whisk together first five ingredients.
• Slowly whisk in oil.
• Season with salt and pepper.

MIDWESTERN HOUSE SALAD DRESSING

Steps:

• In a large bowl, whisk mayonnaise, sour cream, vinegar, sugar, honey, Worcestershire sauce, pepper and salt together until smooth. Cover and refrigerate until ready to serve.

GREEK HOUSE SALAD DRESSING

Steps:

• In a bowl mix all ingredients well to combine (or use a blender or processor to mix).
• Adjust the salt, black pepper and vinegar to taste.
• Let sit for a couple of hours to blend flavors.
• Store tightly covered at room temperature (or refrigerate if using fresh garlic).

THE HOUSE SALAD

Steps:

• To make the dressing, whisk together the crème fraîche, olive oil, and honey. Add the scallion, vinegar, salt, and pepper and whisk again. Taste and add salt and pepper to taste, or a touch more vinegar if you prefer your dressing on the acidic side.
• Gently pull the lettuce leaves from the head, making sure they are dry. Gently toss the leaves and jicama with the dressing. Assemble in a stack on each of 4 plates, starting with the largest leaves on the bottom to create a base. Garnish each salad with a quarter of the pomegranate seeds and the cheese shavings. Serve immediately.

BRITTANY HOUSE SALAD DRESSING RECIPE

Steps:

• 30 minutes before serving, combine sugar and vinegar together, then stir into the sour cream. Refrigerate. Cut up bacon and fry until crisp. Save grease. To serve over lettuce pieces, pour bacon fat over and toss well. Sprinkle with bacon pieces and croutons. Top with sour cream mixture and garnish with some of the bacon pieces.

55 HOUSE SALAD

Steps:

• Combine first four ingredients for the dressing in a container and shake well.
• Put the lettuce in a bowl, sprinkle with bacon, blue cheese (if using) and red onion rings.
• Drizzle enough of the dressing to coat or to taste along with freshly ground pepper (optional) and enjoy.

BACON BIT BURGERS WITH SMOKED GOUDA AND STEAK HOUSE SMOTHERED ONIONS AND BABY SPINACH SALAD

Steps:

• Preheat the broiler and place a medium nonstick skillet over medium high heat.
• Add the bacon and a drizzle of EVOO to the hot skillet and cook until crisp, 4 to 5 minutes. Transfer the bacon to a paper towel-lined plate and drain off all but 1 tablespoon or so of the fat from the skillet. Return the pan to medium low heat and add the finely chopped onions to sweat out in the remaining fat, 2 to 3 minutes.
• Preheat a second medium nonstick skillet with 2 tablespoons of the EVOO 2 times around the pan, over medium heat. When the oil is hot, add all the thinly sliced onions and top them with a plate that can fit inside the skillet. Top the plate with a heavy can and smother the onions for 10 minutes, stirring occasionally. Lift the plate with tongs; it'll be hot!
• Place the beef in a bowl and top with the Worcestershire, hot sauce, and grill seasoning.
• Remove the chopped onions to the plate with the bacon to cool. Turn off the heat and reserve the pan. Once the onions are cool, add them and the bacon to the ground sirloin and combine well. Score the meat into 4 even sections and form 4 large patties. Add 1 tablespoon of EVOO to the skillet and reheat it over medium high heat. Add the burgers and cook for 4 minutes on each side for medium rare, minutes on each side for medium well.
• Toast the split rolls under the hot broiler until golden. Place the burgers on the bun bottoms and top with the smoked Gouda. Remove the bun tops from the broiler pan. Return the burgers to the broiler just to melt the cheese, about 30 seconds.
• Stir 1/4 cup of the steak sauce into the smothered onions. Top the burgers with the onions and set the bun tops in place.
• Place the remaining tablespoon of steak sauce in a small salad bowl. Add about 1 tablespoon of balsamic vinegar and whisk in about 3 tablespoons of EVOO. Toss with the spinach, season with salt and pepper, and serve alongside the burgers.

GALLAGHER'S STEAK HOUSE POTATO SALAD

Steps:

• Combine in a very large bowl: potatoes, eggs, bacon, onions, string beans, tomatoes, and eggs and toss.
• In a small bowl, whisk vinegar and mustard together, then slowly whisk in oil, drizzling in slowly.
• Pour dressing over potato salad in the large bowl.
• Season with 2 teaspoons of salt and 1 teaspoon of ground pepper.

OLIVE GARDEN COPYCAT SALAD & HOUSE DRESSING

Steps:

• In the bowl of a blender, combine dressing ingredients and blend until smooth. Place in the refrigerator until ready to serve. In a large salad bowl, layer salad ingredients in order beginning with lettuce. Pour salad dressing over salad and toss to combine. Serve and enjoy! COOK'S NOTE: If you prefer dressing to be yellow in color (like the original) add yellow food coloring. I prefer it natural so I left it out.

GLOBAL HOUSE SALAD

Steps:

• Heat oven to 350°F. Mix walnuts and honey in a shallow baking dish. Bake until golden, about 10 minutes. Remove; set aside. Cut pear into thin slices. Combine nuts, pear, lettuce and cheese in a bowl. Whisk dressing ingredients in another bowl. Divide salad between 2 serving bowls; drizzle each with 2 tablespoon of the dressing.

BIGGEST LOSER WHITE HOUSE SALAD

Steps:

• Combine the lettuce, cucumbers, tomatoes, onions, and basil and parsley in large mixing bowl.
• In a sealable container, combine oil, lemon juice, honey and salt and pepper.
• Cover container and shake vigorously.
• Add dressing to salad and serve immediately. Enjoy!

BONEFISH HOUSE SALAD DRESSING

Steps:

• Whisk all ingredients in medium bowl. Microwave on high 1 minute or till mixture bubbles rapidly around edge of the bowl. Remove bowl from microwave and whisk 1 minute until mixture forms an emulsion. Cover and chill tor 1 hour before serving.

RANCH HOUSE POTATO SALAD BY FREDA

Steps:

• 1. in Large stock pot, Mix the Following Peel and dice Cooked Potatoes, add; Diced boiled eggs, add; Chopped celery add; chopped onions add; chopped dill pickles toss well.
• 2. Mix Dressing ingredients all together in bowl, Stir well. Add to Potato Salad mix. Toss well to coat. Salt and peper to taste, if Needed. Pour into serving Bowl, Chill in refer til serving time. Tip: Best if made day before serving for seasonings to marinate.

CRAB HOUSE TUNA SALAD

Steps:

• Combine all together. Refrig up to 3 days

GIBSON HOUSE ASIAN SALAD DRESSING

Steps:

• Put all ingredients in a blender, blend on high 1-2 minutes, enjoy this frothy green dressing which will keep up to 3 weeks in the fridge.