📝 About This Recipe
Recreate the crisp, refreshing nostalgia of the classic fast-food side salad right in your own kitchen. This recipe elevates the humble garden mix with ultra-cold iceberg lettuce, sharp cheddar shreds, and a signature 'house' vinaigrette that balances tang and sweetness perfectly. It is the essential crunchy companion designed to cut through the richness of a heavy burger or a basket of salty fries.
🥗 Ingredients
The Salad Base
- 1/2 head Iceberg Lettuce (cored and chopped into 1-inch bite-sized squares)
- 2 cups Romaine Hearts (thinly sliced for added texture)
- 1/2 cup Red Cabbage (shredded very fine for color)
- 1/4 cup Matchstick Carrots (pre-shredded or julienned)
Fresh Toppings
- 1 pint Grape Tomatoes (halved lengthwise)
- 1/2 piece English Cucumber (quartered and sliced into thin half-moons)
- 1/2 cup Sharp Cheddar Cheese (finely shredded)
- 1 cup Seasoned Croutons (garlic and butter flavor preferred)
Signature House Vinaigrette
- 1/2 cup Neutral Oil (canola or vegetable oil works best for that authentic taste)
- 3 tablespoons Apple Cider Vinegar
- 1 tablespoon Honey
- 1 teaspoon Dijon Mustard (acts as an emulsifier)
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Garlic Powder
- 1/2 teaspoon Salt and Black Pepper (adjust to taste)
👨🍳 Instructions
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1
Begin by prepping your greens. Remove the outer wilted leaves of the iceberg lettuce and hit the core against the counter to pop it out.
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2
Chop the iceberg and romaine into uniform 1-inch squares. This 'fast food' style ensures every bite fits perfectly on a fork.
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3
Submerge the chopped lettuce in a large bowl of ice-cold water for 5 minutes. This is the secret to maximum crunch.
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4
Spin the lettuce completely dry using a salad spinner. Any excess water will dilute your dressing and make the salad soggy.
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5
In a large mixing bowl, toss the dried lettuce with the shredded red cabbage and matchstick carrots until the colors are evenly distributed.
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6
Place the vegetable mix in the refrigerator to chill while you prepare the dressing.
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7
For the vinaigrette, combine the oil, cider vinegar, honey, Dijon mustard, oregano, garlic powder, salt, and pepper in a mason jar.
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8
Screw the lid on tightly and shake vigorously for 30 seconds until the dressing is fully emulsified and creamy-looking.
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9
Prepare your fresh toppings: slice the cucumbers and halve the grape tomatoes.
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10
Remove the greens from the fridge. Divide the base mixture into four chilled bowls or take-away style containers.
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11
Top each salad with a handful of cucumber slices, 4-5 tomato halves, and a generous sprinkle of shredded cheddar cheese.
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12
Just before serving, drizzle 2 tablespoons of dressing over each salad and top with a small handful of croutons.
💡 Chef's Tips
For the crispiest lettuce, chill your serving bowls in the freezer for 10 minutes before assembling. If you prefer a creamier dressing, whisk in 1 tablespoon of mayonnaise to the vinaigrette recipe. Keep the croutons in a separate airtight container until the very last second to prevent them from softening. To mimic the 'shaker' salads of the 90s, assemble the salad in a tall plastic cup with a lid and shake the dressing through. Don't over-mix the greens after adding the cheese, or the cheese will clump together at the bottom.
🍽️ Serving Suggestions
Pair with a classic double cheeseburger and hot, salty shoestring fries. Serve alongside crispy chicken tenders and a side of honey mustard dipping sauce. Enjoy with a cold glass of sweet iced tea or a lemon-lime soda. Works beautifully as a light starter for a heavy pasta dinner or a grilled steak. Add a scoop of tuna salad or grilled chicken breast to turn this into a full meal.