Description

A fresh and vibrant Classic House Salad featuring crisp romaine lettuce, juicy cherry tomatoes, cool cucumber, shredded carrots, and red onion, all tossed with crunchy croutons and topped with a zesty homemade vinaigrette. Perfect as a light appetizer or side dish, this easy-to-make salad is balanced with a tangy and slightly sweet dressing enhanced by Dijon mustard and maple syrup.

Ingredients

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Salad Ingredients

4-5 cups Romaine lettuce, chopped
1 cup Cherry tomatoes, sliced
½ cup Cucumber, chopped
½ cup Shredded carrots
⅓ cup Red onion, diced or sliced
1 cup Croutons
Optional: Grated parmesan cheese for topping

Vinaigrette Ingredients

¼ cup Red wine vinegar
½ cup Extra virgin olive oil
1 tablespoon Dijon mustard
1 tablespoon Maple syrup
1 teaspoon Dried oregano
1 teaspoon Garlic powder
¼ teaspoon Kosher salt
¼ teaspoon Black pepper

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Instructions

Prepare the vegetables: Combine the chopped romaine lettuce, sliced cherry tomatoes, chopped cucumber, shredded carrots, and diced or sliced red onion in a large bowl. Toss gently to evenly distribute the colorful and fresh ingredients.
Add croutons: Pour the croutons into the mixed salad vegetables and stir lightly to combine, adding a crunchy texture to the salad.
Make the vinaigrette: In a separate small bowl, whisk together the red wine vinegar, extra virgin olive oil, Dijon mustard, maple syrup, dried oregano, garlic powder, kosher salt, and black pepper until fully emulsified and smooth.
Dress the salad: Drizzle the prepared vinaigrette over the salad mixture and toss everything lightly to coat the vegetables and croutons evenly without sogging them.
Add finishing touches: If desired, sprinkle grated parmesan cheese over the top for a savory richness just before serving to enhance flavor and presentation.

Notes

For a gluten-free option, substitute gluten-free croutons or omit them entirely.
Maple syrup can be replaced with honey or agave nectar if preferred.
To keep the salad crisp, add the vinaigrette just before serving.
Leftover vinaigrette can be stored in the refrigerator for up to one week.
This salad pairs well with grilled chicken or fish for a complete meal.