Name: House Salad with Creamy Balsamic Dressing
Prep time: 10 min
Total time: 10 min
Yield: 2 Servings
Cuisine: American

From the Cook

1/7

Warning0 allergens identified

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In a large serving bowl, add the lettuce, cucumber, tomatoes, shredded carrots and sliced onion. Toss salad to combine.

Top with croutons. Serve with Creamy Balsamic Dressing on the side.

Add all of the ingredients to a food processor and pulse until fully combined.

If dressing is too thick, add 1/2 teaspoon of water at a time until desired consistency.

Store dressing in a container with a tight fitting lid in the refrigerator until ready to serve.

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My Notes

Whether it's a recipe tweak or an inspiration burst — jot it down here.

Emulsify Your Dressing Properly 🥄
Whisk the Dijon mustard and honey together first before slowly drizzling in the olive oil while continuously whisking to create a stable, creamy emulsion that won't separate.
Dry Your Lettuce Thoroughly 💧
Use a salad spinner to remove excess water from the green leaf lettuce, ensuring the dressing adheres properly and prevents a watered-down, soggy salad.
Toast Croutons for Maximum Crunch 🥖
If using store-bought croutons, warm them in a 300°F oven for 2-3 minutes right before serving to restore their crispness and prevent them from becoming stale and chewy.
Dress Just Before Serving ⏰
Add the creamy balsamic dressing immediately before plating to maintain the vegetables' crisp texture and prevent the lettuce from wilting prematurely.
Balance Acidity with Honey 🍯
Add honey gradually to the dressing while tasting, as it mellows the balsamic's acidity and creates the perfect balance—a little goes a long way for a refined taste.