We love how fresh and bright the Bonefish Grill House Salad tastes Its classic blend of crisp lettuce sweet tomatoes and zesty onions always leaves us satisfied The tangy house dressing brings everything together creating a balanced bowl that’s perfect for any time we crave something healthy and flavorful
Bonefish Grill House Salad Recipe
Ingredients
- 4 cups crisp lettuce washed and torn
- 1 cup fresh spinach leaves washed and trimmed
- 1 cup halved cherry tomatoes
- 1 cup thinly sliced red onions
- 1 cup shredded carrots
- 1 cup fresh cucumbers peeled and sliced
- 1 tablespoon olive oil
- 2 tablespoons white wine vinegar
- 1 teaspoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- 1 pinch salt optional
- 1 pinch black pepper optional
Steps
- Gather all fresh produce and prepare our workstation.
- Combine the olive oil white wine vinegar lemon juice Dijon mustard and honey in a small bowl. Whisk until smooth.
- Rinse and pat dry the lettuce spinach tomatoes onions carrots and cucumbers.
- Arrange the crisp lettuce and fresh spinach on a large platter to form the base layer.
- Scatter the halved cherry tomatoes and thinly sliced red onions over the greens.
- Top with the shredded carrots and fresh cucumbers.
- Drizzle the dressing across the vegetables.
- Sprinkle a small pinch of salt and black pepper if desired.
Approximate Nutrition Per Serving
| Nutrient | Amount |
|---|---|
| Calories | 120 |
| Carbs | 10g |
| Protein | 4g |
| Fat | 7g |
Tools And Equipment
We gather a few essential items to prepare our Bonefish Grill House Salad without hassle.
Kitchen Essentials
- A sturdy cutting board
- A sharp chef’s knife
- Salad spinner for drying leafy greens
- Measuring cups and spoons
- A large mixing bowl
- A whisk or fork for blending dressings
Serving Tools
- Tongs for gentle tossing
- A large serving bowl or platter
- Individual salad plates or bowls
- A clean napkin for quick cleanups
Ingredients
We rely on a handful of fresh produce and a tangy dressing for our Bonefish Grill House Salad. We keep these items on hand for quick assembly.
For The Dressing
- 3 tablespoons extra-virgin olive oil
- 2 tablespoons white wine vinegar
- 1 tablespoon fresh lemon juice
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Salt and black pepper to taste
For The Salad
- 4 cups fresh lettuce rinsed and dried
- 1 cup fresh spinach for extra color
- 1 cup shredded carrots
- 1 cup sliced cucumbers
- 1 cup chopped tomatoes
- 1/4 cup thinly sliced onions
Directions
Here is how we bring everything together. This approach ensures a crisp and vibrant result for our Bonefish Grill House Salad.
| Prep Time | Total Time | Servings |
|---|---|---|
| 10 minutes | 15 minutes | 4 |
Prep Steps
- Rinse and pat dry our lettuce and spinach.
- Peel and shred our carrots. Slice our cucumbers. Chop our tomatoes. Thinly slice our onions.
- In a small bowl whisk together our house dressing by combining extra-virgin olive oil white wine vinegar fresh lemon juice Dijon mustard and honey. Season with salt and pepper.
Assemble The Salad
- Place our greens in a large mixing bowl.
- Add the shredded carrots sliced cucumbers chopped tomatoes and thinly sliced onions.
- Drizzle the dressing and toss gently with tongs for even coverage.
- Serve in a large bowl or on individual plates. Add optional toppings if desired.
Tips And Variations
- We add extra crunch by mixing in toasted almonds, pecans, or pumpkin seeds
- We layer fresh herbs like basil, cilantro, or parsley for a bright twist
- We reduce the honey in the dressing for a lower sugar option
- We whisk in a pinch of crushed red pepper flakes for a subtle kick
- We swap half the lettuce for kale or arugula when we want a peppery edge
We often build a heartier meal by pairing our Bonefish Grill House Salad with lean proteins. We follow these quick-cook ideas for a balanced dish:
| Protein | Cooking Method | Approx Time |
|---|---|---|
| Grilled Chicken Breast | Grill on medium-high heat (per side) | 6 to 8 minutes |
| Sautéed Shrimp | Sauté in a skillet | 3 to 4 minutes |
| Baked Salmon | Bake at 375°F | 12 to 15 minutes |
We store leftover house dressing in a sealed jar for up to one week. We shake well before using it again. If the dressing separates we give it a quick whisk or shake.
Conclusion
We love how this dish delivers fresh flavors in a simple cooking experience. It’s easy to personalize with your favorite ingredients creating a meal that fits any occasion. We hope you feel inspired to enjoy it often and share it with friends and family
We appreciate you joining us for this refreshing recipe journey. It’s a versatile option that can shine as a standalone dish or complement other courses. Let us know how you bring your own twist to it and happy cooking
Frequently Asked Questions
What is the Bonefish Grill House Salad made of?
The Bonefish Grill House Salad includes fresh lettuce, spinach, shredded carrots, sliced cucumbers, chopped tomatoes, and thinly sliced onions. These crisp vegetables pair perfectly with a tangy dressing made using extra-virgin olive oil, white wine vinegar, fresh lemon juice, Dijon mustard, and a touch of honey.
How do I prepare the dressing?
Whisk together olive oil, vinegar, lemon juice, Dijon mustard, and honey. Season to taste with salt and pepper. This simple mix balances tangy and sweet flavors, adding a vibrant touch to any salad. Adjust sweetness or acidity if desired.
What tools do I need to make this salad?
You’ll need a sturdy cutting board, a sharp chef’s knife, a salad spinner for drying greens, measuring cups and spoons, a large mixing bowl, and a whisk or fork. Tongs are ideal for gentle tossing, while a clean napkin helps keep your workspace tidy.
How long does it take to prepare the salad?
Preparation time is about 10 minutes, and the total time is around 15 minutes for four servings. This includes rinsing and drying the greens, slicing the vegetables, mixing the dressing, and assembling everything into one batch of vibrant salad.
Can I add other toppings or ingredients?
Yes. Try adding toasted nuts for crunch, fresh herbs for extra flavor, or lean proteins like grilled chicken, sautéed shrimp, or baked salmon for a heartier meal. Feel free to experiment with your favorite vegetables and seasonings to customize the salad.
How should I store leftover dressing?
Keep any extra dressing in a sealed jar and refrigerate it for up to one week. Stir or shake it well before using again, as ingredients may separate over time. Feel free to adjust the thickness or flavor by adding more vinegar or seasoning.