Sonterra Grill House Salad Recipes

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55 HOUSE SALAD

There was a chain of Italian restaurants in the Columbus, Ohio area that had this awesome salad as their house salad. I don't like blue cheese, so asked for it to be omitted, but loved the combination of bacon, lettuce and dressing. When the salad was brought to the table, they then offered fresh ground black pepper. I think this recipe was posted in the Columbus Dispatch Newspaper. NOTE: Due to this being a restaurant recipe, it makes a alot of dressing, about two cups, so you might want to cut the amount of dressing to 1/4 or 1/2 of this recipe.

Provided by diner524

Categories     Salad Dressings

Time 15m

Yield 6-8 serving(s)

Number Of Ingredients 8



55 House Salad image

Steps:

  • Combine first four ingredients for the dressing in a container and shake well.
  • Put the lettuce in a bowl, sprinkle with bacon, blue cheese (if using) and red onion rings.
  • Drizzle enough of the dressing to coat or to taste along with freshly ground pepper (optional) and enjoy.

1 cup vegetable oil
1/2 cup white vinegar
1/2 cup sugar
2 -4 teaspoons garlic powder (to taste)
1 head lettuce, chopped
5 slices bacon, cooked and crumbled
4 ounces blue cheese, crumbled
1 small red onion, thinly sliced

PASTA HOUSE SALAD

This is supposed to be a copy-cat of Pasta House Salad, but I think of it more as my step-mothers signature salad. We have this at every family function. It tastes very unique, and is also easy to prepare. I have often made it up the night before, salad in one bowl, dressing in another container, and then just combined the two prior to serving.

Provided by bratty

Categories     Vegetable

Time 40m

Yield 8-10 serving(s)

Number Of Ingredients 10



Pasta House Salad image

Steps:

  • Toss together the lettuce, artichoke hearts, onion, and pimento in a large salad bowl and set aside.
  • Combine remaining ingredients ina container with a tight lid.
  • Shake container vigorously until well-blended.
  • Pour dressing onto salad and toss until well covered.
  • Refrigerate for about 30 minutes prior to serving to marinate.
  • Note: do not add dressing for more than 30 minutes prior to serving, because the acids in the dressing will break down the lettuce, causing it to be wilty.

Nutrition Facts : Calories 223.1, Fat 20.8, SaturatedFat 4, Cholesterol 7.4, Sodium 432.4, Carbohydrate 5.8, Fiber 2.2, Sugar 2.9, Protein 4.6

1 head iceberg lettuce
1/2 head romaine lettuce
1 can artichoke heart, drained
1 medium red onion, sliced thin
1 jar pimiento
2/3 cup olive oil
1/3 cup red wine vinegar
1/4 teaspoon black pepper
1 teaspoon salt
2/3 cup parmesan cheese

BACKBONE HOUSE SALAD (VEGAN FRIENDLY)

From Hell's Backbone Grill as printed in Delicious Magazine. "Salt Lake Magazine recognized this salad as one of the best in the state, and it's easily our most requested recipe," say Jen and Blake of Hell's Backbone Grill. "We top our salad with seasonal fruit from local orchards. As always, the freshest, locally grown, organic ingredients make a world of difference." I substituted blueberries for strawberries and baby white turnips for jicama among several other small changes and revisions to the original recipe.

Provided by COOKGIRl

Categories     Fruit

Time 15m

Yield 6 serving(s)

Number Of Ingredients 13



Backbone House Salad (Vegan Friendly) image

Steps:

  • Combine all dressing ingredients except oil in a blender.
  • With machine running, slowly drizzle in oil. Whirl a minute to combine. This dressing will keep for 10 days in the refrigerator.
  • Plate the salad ingredients on individual salad plates in the order written above. Drizzle each with about 1 tablespoon dressing and serve.

1/2 cup red wine vinegar
1/4 cup honey (or other sweetener of choice)
3/4 teaspoon ground star anise
1/4 teaspoon Dijon mustard
1 teaspoon chimayo red chili powder (I tried chipotle powder. New Mexico chili powder will work.)
1/4 teaspoon salt
2/3 cup grapeseed oil (subbed for canola oil)
3 -4 cups romaine lettuce hearts (torn into small pieces)
3 -4 cups garden spring greens (or heirloom lettuce)
1/2 cup baby turnips (sliced into matchstick-sized bits ) or 1/2 cup jicama (sliced into matchstick-sized bits )
1/2 cup toasted pepitas (hulled pumpkin seeds)
1/3 cup fresh corn (roasted fresh corn kernels were good in this salad!)
1/2 cup fresh strawberries, sliced (or other fresh berry in season)

HOUSE SALAD

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



House Salad image

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

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

MY MAC'S HOUSE SALAD

This salad is so easy and a family favorite. I prepare everything the night before and store ingredients individually in ziplock bags. Mix together right before serving.

Provided by Carols Kitchen

Categories     Low Cholesterol

Time 30m

Yield 8-10 serving(s)

Number Of Ingredients 5



My Mac's House Salad image

Steps:

  • Wash and dry lettuce.
  • Tear into pieces. Chill.
  • Toast sesame seeds in skillet. Cool sesame seeds.
  • Mix salad dressing packet with oil and vinigar according to directions and chill.
  • When ready to serve, mix lettuce, sesame seeds, romano cheese and dressing.

Nutrition Facts : Calories 139.8, Fat 9.3, SaturatedFat 3.2, Cholesterol 14.7, Sodium 185.1, Carbohydrate 8.2, Fiber 4.2, Sugar 2.3, Protein 8

1 head iceberg lettuce
1 bunch romaine lettuce
3 ounces toasted sesame seeds
1/2 cup romano cheese, shredded
Good Seasons Italian dressing

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