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+ servings
This is a picture of a chopped salad filled with veggies and topped with dressing.
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5 from 9 votes

Loaded House Salad

Why do restaurant House Salads just taste different than at home? The key the perfect blend flavors and textures with veggies, protein and delicious house-made dressings. I've cracked the special recipe to make the ultimate house salad that tastes just like a professional chef.
Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Course: Salad
Cuisine: American
Keyword: vegetables
Servings: 6 Servings
Calories: 237kcal

Ingredients
 

  • 10 cups lettuce chopped romaine and spring mix
  • 3 boiled eggs grated
  • 4 ounces cheddar cheese grated
  • ½ cup cooked and crumbled bacon
  • 6 ounces cherry tomatoes halved
  • ¾ cup diced cucumber
  • ½ cup sliced red onion
  • ½ cup crushed croutons
  • Ranch Dressing amount as desired

Instructions

  • In a large bowl, combine lettuce, egg, cheese, bacon, cherry tomatoes, cucumber red onion and croutons.
  • Pour desired amount of dressing on top.
  • Toss until incorporated well.

Notes

    • Customize the toppings. Add or omit veggies selections as desired. Feel free to add croutons, rice sticks and toasted nuts. Anything for flavor and texture.
    • Add fruit for natural sweetness. If desired, add fresh berries in the summer or dried fruits in the winter.
    • Use a flavorful dressing. Homemade or high-quality store-bought dressing yields a more delicious recipe.
    • Serving the dressing. The dressing can be served on the side, but the blend of it tossed with the dressing sets this restaurant-worth version apart from others.
    • Do not overdress the salad. Drizzle the dressing around the rim of the bowl then toss to evenly coat, this will prevent the greens from becoming overdressed.
    • Chop the salad. For a different texture, you can chop all of the ingredients into smaller pieces. This also really helps the flavors to marinate together.
    • Add a protein. To turn this into a main course, I suggest adding a protein like grilled chicken, steak, or shrimp.
    • Use my perfect hard-boiled egg recipe! This recipe includes hard boiled eggs and my recipe makes sure they turn out great every time.
    • For storing leftovers in the refrigerator: Place in an airtight container and consume within one day if the salad has already been dressed for freshness.
    • To make ahead: Store the lettuce greens separately from the toppings and dressing. This keeps each component of the salad as fresh as possible before serving.
    •  

    Nutrition

    Calories: 237kcal | Carbohydrates: 9g | Protein: 12g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Cholesterol: 125mg | Sodium: 319mg | Potassium: 361mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1080IU | Vitamin C: 11mg | Calcium: 179mg | Iron: 1mg
    Tried this recipe?Mention @dinnerin321 or tag #dinnerin321!