January 11, 2019

Michelle’s House Salad

I make this salad 3-4 times a week. I make it so often, I’ve named it Michelle’s House salad! It’s my go-to dinner salad. Simple, colorful, crunchy and most importantly…tasty. I generally use my Classic Balsamic Vinaigrette as the dressing.

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Salad Base

In the past I used Mixed Field Greens or Romaine lettuces for my salads but I’ve switched to Bibb lettuce because the salad dressing can get into all of its nooks and crannies while still maintaining its form. Mixed field greens can sometimes get limp or soggy once dressing is applied and Romaine lettuce doesn’t allow the dressing to absorb. But if you are a Mixed Field Greens or Romaine fan, please continue to use your lettuce of choice.

To the lettuce I add cucumbers, tomatoes, red onion, and peppers. This is my base. If I have mushrooms or leftover roasted vegetables around, I’ll add those too.

Homemade Classic Balsamic Vinaigrette

I use my homemade Classic Balsamic Vinaigrette dressing for this salad.

Michelle’s House Salad

Drizzle or spoon dressing on the salad once you are ready to serve and then give a good toss or two (or three).

Print Recipe

5 from 1 vote

Michelle’s House Salad

Prep Time10

Total Time10

Course: Salad

Cuisine: American

Keyword: bibb lettuce, cucumbers, gluten free, onion, peppers, Salad, tomato, vegan, vegetarian

Servings: 4 people

Author: GFchow @ gfchow.com

Ingredients

1 bag pre-washed bibb lettuce
1/4 red pepper diced
1 cucumber peeled and sliced unless using Persian Cucumbers (no peeling necessary)
red onion a few thin slices (
cherry or grape tomatoes halved or whole tomato sliced or quartered
your favorite mushrooms my favorite salad mushroom is enoki

Instructions

Put lettuce in a medium or large bowl and then layer in all of the other ingredients.
Feel free to add, delete or modify any of the ingredients mentioned above.
Finish with spooning on my Classic Balsamic Vinaigrette dressing when ready to serve and toss a few times until dressing is incorporated. (Recipe below)

Notes

This salad is open to all kinds of modifications. Feel free to add your favorite vegetables, nuts and/or cheese.

If adding avocado, add it to the bowl first and then add the rest of the salad ingredients. This will help prevent the avocado from discoloring too quickly.

Don’t refrigerate tomatoes (unless you’ve cut a few slices from a big one but still have some tomato left. In that case, cover it with plastic wrap and put in the fridge). Keep tomatoes on your countertop.

I use my Classic Balsamic Vinaigrette for this salad but feel free to use your favorite dressing.

Print Recipe

5 from 1 vote

Classic Balsamic Vinaigrette

Prep Time5

Total Time5

Course: Salad

Cuisine: American, Italian

Keyword: balsamic vinegar, gluten free, olive oil, salad dressing

Author: GFchow @ gfchow.com

Ingredients

1/4 cup extra virgin olive oil
1/4 cup balsamic vinegar other vinegars can be substituted
3/4 teaspoon kosher salt
3/4 teaspoon granulated sugar or honey
3/4 teaspoon garlic salt
1/2 teaspoon cracked black pepper

Instructions

Add ingredients to a jar or bowl and shake/mix thoroughly.
Adjust seasoning according to taste.
Shake or whisk well before each use.

Notes

This recipe is usually enough for three big salads but it can easily be adjusted for smaller or larger amounts.

Refrigerate dressing in an airtight container.

Once refrigerated, the olive oil in the dressing may thicken depending on the temperature of your refrigerator. If this happens, take dressing out of the refrigerator 30-45 minutes before using to let the oil get to room temperature. Always shake (or mix) before using.

Seasoning should be adjusted to taste preference…more sugar/honey for sweeter taste buds and/or less salt and garlic salt for those watching their salt intake.

Other vinegars can be substituted such as white balsamic or red wine vinegar. Use whatever vinegar you like best or change it up each time you make it.

Recipe developed by me.

Gluten Free Disclaimer

The recipes you find here are considered by me to be gluten free. However, it is up to you to make sure the ingredients you use are gluten free. Whenever possible, I will list specific brands of ingredients that I use, but always be sure to check the labels yourself to verify the item is gluten free.