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–+ servings
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A big, round serving bowl brimming with a colorful house salad, perfectly layered with fresh lettuce, crisp cucumbers, juicy tomatoes, shredded carrots, Cheddar cheese, sliced hard-boiled eggs, and golden croutons, all finished with a generous drizzle of ranch dressing.
5 from 1 vote

House Salad Recipe

Bring your favorite restaurant starter home with this everyday House Salad Recipe! It packs crisp greens, tomatoes, cucumbers, shredded cheese, and croutons.
Prep Time10 minutes
Total Time10 minutes
Servings: 4 servings
Calories: 200kcal
Chef: Jessica Randhawa

Ingredients

  • 3 cups romaine lettuce - cut into bite-size pieces
  • 3 cup iceberg lettuce - cut into bite-size pieces
  • 1 cup English cucumber - quartered lengthwise, then sliced
  • 1 cup tomato - cut into 1/2-inch pieces
  • ½ cup matchstick carrots
  • ½ cup cheddar cheese - freshly shredded
  • 2 eggs - hard-boiled and sliced
  • ½ cup croutons - homemade or store-bought
  • ¼-½ cup ranch dressing - homemade or store-bought

Instructions

  • Layer the lettuce in a salad bowl, then arrange the cucumber on top, followed by the tomato, carrots, cheese, eggs, and croutons.
    A fresh house salad being assembled step by step, starting with a bed of crisp lettuce and topped with sliced cucumbers, grape tomatoes, shredded carrots, shredded cheddar cheese, hard-boiled eggs, and crunchy croutons.
  • Drizzle with the ranch dressing (or salad dressing of choice) and serve immediately with extra croutons if desired.
    A finished restaurant-style house salad served with ranch dressing and an optional sprinkle of extra croutons for added crunch and flavor.

Notes

Recipe Tips:
  • Shred your own cheese directly from a block for best flavor.
  • Wash and dry the veggies thoroughly! I like to run my leafy greens through a salad spinner. Be sure to rinse them in cold water.
Storage Tips:
Store components separately: To prevent sogginess, keep the lettuce, toppings (like cheese, eggs, and croutons), and dressing in separate airtight containers. Only combine them right before serving.
The shelf life of an undressed salad is approx. 3-4 days; a dressed salad is best eaten within 12-24 hours.

Nutrition

Calories: 200kcal | Carbohydrates: 11g | Protein: 8g | Fat: 14g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 100mg | Sodium: 307mg | Potassium: 396mg | Fiber: 3g | Sugar: 4g | Vitamin A: 6618IU | Vitamin C: 10mg | Calcium: 154mg | Iron: 1mg
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