Outback Steakhouse-Style House Salad

Inspired by the hearty flavors of popular house salads, this version replaces heavy processed dressings with wholesome fats and raw honey for a minimally refined dining experience.

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Ingredients

  • 3 large heads organic Romaine lettuce, shredded
  • 1 cup organic cherry tomatoes, halved
  • 1 large organic Persian cucumber, sliced into rounds
  • 2 large organic carrots, shredded
  • 4 scallions, thinly sliced
  • 4 tbsp avocado oil
  • 5 tbsp plain organic Greek yogurt
  • 3 tbsp raw honey
  • 1.5 tbsp organic Dijon mustard
  • 1.5 tbs fresh lemon juice
  • 3 cloves garlic, minced
  • 1 tsp dried dill weed
  • 1/2 tsp cracked black pepper

Clean swaps

How we upgrade the restaurant version with better ingredients.

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Reorder the shelf-stable staples for this recipe.

What you'll need

  • Salad spinner — Dries greens so dressing clings instead of pooling at the bottom.
  • Mandoline slicer — Uniform thin slices of fennel, cucumber, and radish in seconds.
  • Large wood salad bowl — Season it — oil from dressings builds flavor in the wood over time.

Instructions

  1. Rinse and chop the Romaine lettuce into bite-sized pieces.
  2. Halve the cherry tomatoes and slice the cucumber into rounds.
  3. Shred the organic carrots and thinly slice those scallions.
  4. In a medium mixing bowl, whisk together the avocado oil, Greek yogurt, honey, mustard, lemon juice, minced garlic, dill weeds, and black pepper until smooth.
  5. Combine all prepared vegetables and scallions in a large salad bowl.
  6. Drizzle the dressing over the mixture and toss thoroughly until every leaf is lightly coated.

FAQ

How do I keep the lettuce from getting soggy?

Do not toss the salad with the dressing until right before you are ready to serve.

Can I add a protein to match the steakhouse vibe?

Yes, grilled medallions of organic steak or roasted chicken breast pair perfectly with this house salad vibe.

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