Our Favorite House Salad

Our Favorite House Salad takes roughly 45 minutes from beginning to end. For $3.9 per serving, this recipe covers 22% of your daily requirements of vitamins and minerals. One serving contains 494 calories, 9g of protein, and 41g of fat. This recipe serves 4. It is brought to you by How Sweet Eats. 556 people were glad they tried this recipe. If you have apple cider vinegar, red pepper flakes, sunflower seeds, and a few other ingredients on hand, you can make it. It works well as a side dish. Taking all factors into account, this recipe earns a spoonacular score of 93%, which is excellent. Beef Stroganoff – Originally created for the Russian Stroganoff family by a french chef, this family favorite around my house, The House Salad, and Global House Salad are very similar to this recipe.

Servings: 4

 

Ingredients:

1/4 cup apple cider vinegar

1/3 cup mild banana peppers

2 cups torn sourdough bread pieces/cubes

1/2 cup extra virgin olive oil

2 garlic cloves, finely minced or pressed

1 teaspoon garlic powder

1 pint grape tomatoes, halved

10 ounces fresh spring greens, baby lettuce or your greens

1 tablespoon honey

2 tablespoons olive oil

1/2 orange bell pepper, chopped

1/3 cup freshly grated parmesan cheese

1/4 teaspoon pepper

1/2 red bell pepper, chopped

1/2 red onion, diced

1 pinch crushed red pepper flakes

1/4 teaspoon salt

1/4 cup sunflower seeds

Equipment:

bowl

oven

baking sheet

whisk

Cooking instruction summary:

Add your greens to a large bowl and season them liberally with salt and pepper. Add the rest of your ingredients, your croutons and dress!garlic sourdough croutonsPreheat the oven to 400 degrees F. Spread the bread pieces on a baking sheet and cover with olive oil, tossing well. Sprinkle with garlic powder and salt, tossing again. Bake for 15 to 20 minutes, or until golden and crisp.dressingIn a bowl, whisk together the vinegar, honey, garlic, salt, pepper and red pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!

 

Step by step:


1. Add your greens to a large bowl and season them liberally with salt and pepper.

2. Add the rest of your ingredients, your croutons and dress!garlic sourdough croutons

3. Preheat the oven to 400 degrees F.

4. Spread the bread pieces on a baking sheet and cover with olive oil, tossing well. Sprinkle with garlic powder and salt, tossing again.

5. Bake for 15 to 20 minutes, or until golden and crisp.dressing

6. In a bowl, whisk together the vinegar, honey, garlic, salt, pepper and red pepper. Continue to whisk while streaming in the olive oil. This dressing stays great in the fridge in a sealed container for a week or so, so feel free to make a double batch if desired!


Nutrition Information:

Quickview
532k Calories
10g Protein
41g Total Fat
31g Carbs
25% Health Score
Limit These
Calories
532k
27%

Fat
41g
64%

  Saturated Fat
6g
42%

Carbohydrates
31g
11%

  Sugar
11g
13%

Cholesterol
5mg
2%

Sodium
455mg
20%

Get Enough Of These
Protein
10g
21%

Vitamin C
80mg
98%

Vitamin E
9mg
61%

Vitamin A
2835IU
57%

Manganese
0.89mg
44%

Vitamin K
34µg
32%

Folate
107µg
27%

Vitamin B1
0.36mg
24%

Vitamin B6
0.47mg
24%

Phosphorus
234mg
23%

Selenium
15µg
22%

Vitamin B3
3mg
20%

Potassium
655mg
19%

Fiber
4g
19%

Magnesium
73mg
18%

Calcium
177mg
18%

Copper
0.34mg
17%

Iron
2mg
16%

Vitamin B2
0.23mg
14%

Zinc
1mg
10%

Vitamin B5
0.71mg
7%

Vitamin B12
0.1µg
2%

covered percent of daily need
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Food Trivia

Cooking food is one of the great revolutionary innovations of history because it not only transformed the way we prepare food, but because it also became a center of cultural communion and organized society.

Food Joke

I tried not to be biased in hiring a handicapped person, but his placement counselor assured me that he would be a good, reliable busboy. I had never had a mentally-handicapped employee, and I wasn't sure I wanted one. I wasn't sure how my customers would react to Stevie. He was short, a little dumpy, and had the smooth facial features and thick-tongued speech of Down Syndrome. I wasn't worried about most of my trucker customers because truckers don't generally care who buses tables as long as the meatloaf platter is good and the pies are homemade. The four-wheeler drivers were the ones who concerned me; the mouthy college kids traveling to school; the yuppie snobs who secretly polish their silverware with their napkins for fear of catching some dreaded "truck stop germ;" the pairs of white-shirted business men on expense accounts who think every truck stop waitress wants to be flirted with. I knew those people would be uncomfortable around Stevie so I closely watched him for the first few weeks. I shouldn't have worried. After the first week, Stevie had my staff wrapped around his stubby little finger, and within a month my truck regulars had adopted him as their official truck stop mascot. After that, I really didn't care what the rest of the customers thought of him. He was like a 21-year-old in blue jeans and Nikes, eager to laugh and eager to please, but fierce in his attention to his duties. Every salt and pepper shaker was exactly in its place, not a bread crumb or coffee spill was visible when Stevie got done with the table. Our only problem was convincing him to wait to clean a table until after the customers were finished. He would hover in the background, shifting his weight from one foot to the other, scanning the dining room until a table was empty. Then he would scurry to the empty table and carefully bus the dishes and glasses onto a cart and meticulously wipe the table up with a practiced flourish of his rag. If he thought a customer was watching, his brow would pucker with added concentration. He took pride in doing his job exactly right, and you had to love how hard he tried to please each and every person he met. Over time, we learned that he lived with his mother, a widow who was disabled after repeated surgeries for cancer. They lived on their Social Security benefits in public housing two miles from the truck stop. Their social worker, who stopped to check on him every so often, admitted they had fallen between the cracks. Money was tight, and what I paid him was probably the difference between them being able to live together and Stevie being sent to a group home. That's why the restaurant was a gloomy place that morning last August, the first morning in three years that Stevie had missed work. He was at the Mayo Clinic in Rochester getting a new valve or something put in his heart. His social worker said that people with Down Syndrome often had heart problems at an early age so this wasn't unexpected, and there was a good chance he would come through the surgery in good shape and be back at work in a few months. A ripple of excitement ran through the staff later that morning when word came that he was out of surgery, in recovery and doing fine. Frannie, my head waitress, let out a war whoop and did a little dance in the aisle when she heard the good news. Belle Ringer, one of our regular trucker customers, stared at the sight of the 50-year-old grandmother of four doing a victory shimmy beside his table. Frannie blushed, smoothed her apron and shot Belle Ringer a withering look. He grinned. "OK, Frannie, what was that all about?" he asked. "We just got word that Stevie is out of surgery and going to be okay." "I was wondering where he was. I had a new joke to tell him. What was the surgery about?" Frannie quickly told Belle Ringer and the other two drivers sitting at his booth about Stevie's surgery, then sighed. "Yeah, I'm glad he is going to be OK," she said, "but I don't know how he and his mom are going to handle all the bills. From what I hear, they're barely getti.

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