Full of fresh veggies and spicy homemade dressing, this house salad &
spicy ranch is my go-to for busy weeks.
inspiration
For a long time, I hated sleeping in a house alone. I dreaded staying home to work while my family left to visit grandparents over the summer. Things were too quiet with just me, the dog, and the air conditioner. Every night I was sure that a fire would start or someone would break in. So I tried to fill my free hours with things I loved, like hanging out with friends and watching Poldark. And, of course, food: banana bread from Chrissy Teigen, tikka masala from recipetin eats, and this salad.
It’s inspired by the house salad at Outback. I don’t know why some restaurant house salads are so much better than others; they’re usually made from the same things, after all. But for some reason the Outback salad hits different. I think it might be the ranch—just the right texture and consistency, literally spiced up with garlic, onion, paprika, and tons of black pepper.
Maybe it’s also that eating it reminds me of my birthday. I’ve gone to Outback for it for so many years it’s tradition. Their salad is one of those recipes that is woven deeply into the fabric of my life, so this one is, too.
why i love this recipe
If I had to make a list of things I make most often, this house salad with spicy ranch would be in the top three.
I don’t know what about it is so transcendently perfect to me, but there’s a lot to pick from: crisp lettuce, juicy cherry tomatoes, acidic red onions, cool cucumber. Or maybe it’s the tender, crunchy croutons, or the flavorful & spicy homemade ranch.
It’s so easy to turn into a whole meal, too. Just add some cooked chicken (or salmon might be nice, if you have some lying around), or some avocado or boiled eggs or shredded carrot or sliced radishes… I could go on. This salad is endlessly customizable, so just throw in a few things you like, toss it with the ranch, and you’re set. It’s great for lunches, too, as long as you keep the dressing and the croutons separate from the rest.
details
Salads are so easy to make, and also kind of fun. They’re fresh and pretty, full of different textures and colors. And that dressing! So good.
Making the ranch is just a matter of mixing things and waiting. You can use a blender if you want, but a good whisk in a small mixing bowl is just as effective. Cover it, stick it in the fridge, and leave it alone for a bit to thicken.
While the ranch is chilling, prep all your toppings. Chop any vegetables, grate any ungrated cheese, etc. If you’re eating this more than once, prep all the vegetables at once so you can just throw it together later. Future You will thank you.
I recommend using a plate or a wide-bottomed bowl to build each salad. Start with (washed and dried) lettuce. I usually do things like meat and vegetables next, followed by cheese, salt and pepper. Toss the salad with the dressing before you mix in the croutons—that way they’ll keep that lovely, tender crunch.
notes
- Don’t use sour cream or Greek yogurt instead of mayonnaise for this one. I know my tang-loving babes will hate that advice, but trust me. Sour cream or Greek yogurt will be the overpowering flavor, and that’s not what we want here.
- Make sure that both the mayonnaise and buttermilk are cold before you make the ranch. This will prevent curdling and separating.
- Use lettuce that has some crunch to it! I used a mix of Italian blend and American blend.
- Other topping options: grilled chicken, shrimp, or salmon; hard-boiled eggs; shredded carrot, sliced radishes, bell peppers, avocados, sugar snap peas.
Check out my other outback-inspired recipe, alice springs skillet!
house salad with spicy ranch
Ingredients
FOR THE RANCH
- 1 cup mayonnaise
- ¾ cup buttermilk
- 1 packet ranch dressing mix traditional, not buttermilk
- 1-2 cloves minced garlic 1 if fresh, 2 if jarred
- ¼ tsp paprika
- ¼ tsp onion powder
- ¼ tsp cayenne powder
- ground pepper
FOR SALADS
- 2 bags lettuce
- 1/2 cucumber sliced
- big handful cherry tomatoes halved
- shredded cheddar to taste
- salt & pepper to taste
- croutons to taste
- other toppings as desired
Instructions
- Mix all ranch ingredients together until thoroughly combined & creamy. If it's too thick, add some milk. Let chill for 30 minutes.
- On plates or in wide-bottomed bowl, assemble salads. Divide the lettuce between each bowl, then divide toppings between them. Make sure to add the croutons last–this will keep them crunchy!