Global House Salad Recipes

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GLOBAL HOUSE SALAD



Global House Salad image

Provided by Jadine Sayer

Categories     Salad     Cheese     Dairy     Fruit     Leafy Green     Nut     Vegetarian     Quick & Easy     Blue Cheese     Walnut     Healthy     Lettuce     Self

Yield Makes 2 servings

Number Of Ingredients 14

Salad
1/2 cup walnuts
1 tablespoon honey
1 Anjou pear
4 cups mixed baby lettuce
1/4 cup blue cheese
Dressing
1/2 teaspoon minced garlic
1/4 cup olive oil
2 tablespoon balsamic vinegar
1 teaspoon honey
1/4 teaspoon Worcestershire sauce
1/8 teaspoon Sriracha sauce (Thai hot sauce)
Pinch of freshly ground black pepper

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.

GLOBAL HOUSE SALAD



GLOBAL HOUSE SALAD image

Categories     Leafy Green

Yield 2

Number Of Ingredients 14

Salad
1/2 cup walnuts
1 tbsp honey
1 Anjou pear
4 cups mixed baby lettuce
1/4 cup blue cheese
DRESSING
1/2 tsp minced garlic
1/4 cup olive oil
2 tbsp balsamic vinegar
1 tsp honey
1/4 tsp Worcestershire sauce
1/8 tsp Sriracha sauce (Thai hot sauce)
Pinch of freshly ground black pepper

Steps:

  • Heat oven to 350°. 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 tbsp of the dressing.

OLIVE GARDEN-STYLE HOUSE SALAD



Olive Garden-Style House Salad image

For many customers, Olive Garden's all-you-can-eat salad is even better than the bottomless basket of breadsticks. The dish has been on the menu since the first restaurant opened in 1982, and it has become so popular over the years that Olive Garden started selling the dressing in grocery stores in 2017. The secret to re-creating the texture at home: a few spoonfuls of Miracle Whip.

Provided by Food Network Kitchen

Categories     appetizer

Time 15m

Yield 4 servings

Number Of Ingredients 14

1/4 cup extra-virgin olive oil
2 tablespoons white wine vinegar
3 tablespoons Miracle Whip
1 tablespoon fresh lemon juice
2 tablespoons grated parmesan cheese
1/4 teaspoon garlic salt
1/2 teaspoon dried Italian seasoning
1 10-ounce bag American salad blend
1/4 red onion, thinly sliced
4 small pepperoncini or other pickled peppers
1 small vine-ripened tomato, cut into wedges
2 tablespoons sliced black olives
1/2 cup large croutons
1 tablespoon grated parmesan cheese

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.

HOUSE SALAD



House Salad image

Make and share this House Salad recipe from Food.com.

Provided by Marie007

Categories     < 30 Mins

Time 20m

Yield 5 salads, 5 serving(s)

Number Of Ingredients 9

1/2 head lettuce, chopped
5 slices bacon
1 large tomatoes, diced
1 -2 carrot, diced
1/2 onion, diced
1 -2 garlic clove, crushed
3 eggs, hard boiled
3/4 cup cheddar cheese
ranch dressing

Steps:

  • Chop lettuce and cook bacon.
  • Arrange all ingredients on top of lettuce except dressing.
  • Add dressing, or let each person add their own.

Nutrition Facts : Calories 170.1, Fat 12.2, SaturatedFat 5.7, Cholesterol 134.8, Sodium 235.4, Carbohydrate 5.3, Fiber 1.4, Sugar 2.5, Protein 10

RESTAURANT-STYLE HOUSE SALAD



Restaurant-Style House Salad image

This is a recipe from a St. Louis based pasta restaurant chain and I have served this many time to rave reviews. I always the double the recipe.

Provided by BEBBEE

Categories     Salad     Green Salad Recipes     Romaine Lettuce Salad Recipes

Time 15m

Yield 6

Number Of Ingredients 10

1 large head romaine lettuce- rinsed, dried and torn into bite sized pieces
1 large head iceberg - rinsed, dried and torn into bite sized pieces
1 (14 ounce) can artichoke hearts, drained and quartered
1 cup sliced red onion
1 (4 ounce) jar diced pimento peppers, drained
⅔ cup extra virgin olive oil
⅓ cup red wine vinegar
1 teaspoon salt
¼ teaspoon ground black pepper
⅔ cup grated Parmesan cheese

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.

Nutrition Facts : Calories 352.1 calories, Carbohydrate 17.4 g, Cholesterol 9.8 mg, Fat 28.5 g, Fiber 5.7 g, Protein 8.9 g, SaturatedFat 5.5 g, Sodium 975.9 mg, Sugar 4.5 g

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