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Our Favorite House Salad

4.89 from 18 votes
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  • 10 ounces fresh spring greens, baby lettuce or your greens of choice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pint grape tomatoes, halved
  • 1/2 red bell pepper, chopped
  • 1/2 orange bell pepper, chopped
  • 1/2 red onion, diced
  • 1/3 cup mild banana peppers
  • 1/3 cup freshly grated parmesan cheese
  • 1/4 cup sunflower seeds
  • if you’re feeling it: torn pepperoni pieces

garlic sourdough croutons

  • 2 cups torn sourdough bread pieces/cubes
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder
  • 1/4 teaspoon salt


  • 1/4 cup apple cider vinegar
  • 1 tablespoon honey
  • 2 garlic cloves, finely minced or pressed
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 pinch crushed red pepper flakes
  • 1/2 cup extra virgin olive oil


  • 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 croutons

  • Preheat 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.


  • 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!

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