Description
A classic Village Tavern House Salad featuring a crisp salad mix topped with fresh tomatoes, sliced mushrooms, blue cheese, bacon crumbles, and red onion, all dressed with a tangy homemade cider vinegar dressing infused with garlic and herbs. Perfect as a light lunch or a side salad for dinner, this flavorful salad comes together quickly in just 15 minutes.
Ingredients
Scale
Dressing Ingredients
- ½ cup cider vinegar
- 2 tsp jarred minced garlic
- 2 tsp salt (or to taste)
- 2½ Tbsp sugar
- ¼ tsp black pepper (or to taste)
- 1½ cups blended oil (or light olive oil or canola oil)
Salad Ingredients
- 4 cups salad mix
- ½ cup diced fresh tomatoes
- ½ cup mushrooms, sliced ¼ inch
- ½ cup blue cheese, crumbled
- ¼ cup bacon crumbles
- ¼ cup red onion, thinly sliced
Instructions
- Prepare the dressing: Combine cider vinegar, jarred minced garlic, salt, sugar, and black pepper in a mixing bowl or blender. Mix thoroughly until all ingredients are well combined. While mixing constantly, slowly add the blended oil to emulsify the dressing. Transfer the dressing to a storage container and refrigerate until ready to use.
- Assemble the salad base: Place the salad mix and diced fresh tomatoes into a large bowl. Add the desired amount of the prepared dressing and toss gently yet thoroughly to coat all the greens and tomatoes evenly.
- Finish and serve: Evenly pile the dressed salad mixture into the center of a large serving bowl. Top with the sliced mushrooms, crumbled blue cheese, bacon crumbles, and thinly sliced red onions. Serve immediately for optimal freshness and flavor.
Notes
- You can adjust the amount of salt and pepper in the dressing to taste.
- The dressing can be made ahead and stored in the refrigerator for up to one week.
- For a vegetarian version, omit the bacon crumbles or replace with smoked tempeh or mushrooms.
- Use fresh, high-quality salad greens for the best texture and flavor.
- To reduce fat, consider using a light oil or reducing the amount of oil in the dressing slightly.
