Miniketo
ES

Keto Salads

Restaurant-Style House Salad

This keto house salad brings the crisp, tangy flavors of your favorite restaurant right to your table. I've perfected the balance of crunchy lettuces, artichoke hearts, and a zesty Parmesan dressing that keeps carbs low without sacrificing taste. It's a simple, refreshing side that pairs beautifully with any keto main dish.

15 min Prep time 0 min Cook time 15 min Total time 4 Servings 440 Calories
Restaurant-Style House Salad

Ingredients

  • large head romaine lettuce, rinsed, dried and torn into bite-sized pieces
  • large head iceberg lettuce, rinsed, dried and torn into bite-sized pieces
  • (14 ounce) can artichoke hearts, drained and quartered
  • cup sliced red onion
  • (4 ounce) jar diced pimento peppers, drained
  • /3 cup extra virgin olive oil
  • /3 cup red wine vinegar
  • teaspoon salt
  • /4 teaspoon ground black pepper
  • /3 cup grated Parmesan cheese

Instructions

  1. Step 1

    Start by gathering all your fresh ingredients. In a large salad bowl, I combine the torn romaine and iceberg lettuces, then add the quartered artichoke hearts, sliced red onion, and drained pimento peppers. Give everything a gentle toss to distribute the colors and textures. For the dressing, whisk together the extra virgin olive oil, red wine vinegar, salt, and black pepper in a small bowl until well blended. Stir in the grated Parmesan cheese—this adds a rich, savory note. I like to refrigerate the dressing for about 10 minutes so it chills and the flavors meld. When ready to serve, pour the dressing over the salad and toss thoroughly to coat every leaf. Serve immediately for the crispiest bite. This salad shines as a starter or a light meal on its own.

Chef's Tip

For the crispest texture, I always chill the serving bowls in the fridge for 10 minutes before tossing the salad. It keeps the lettuce extra crunchy and the dressing perfectly cold.

Storage Tips

Store any leftover salad undressed in an airtight container in the fridge for up to 2 days. Keep the dressing separate and toss just before serving to maintain crispness.

Variation Tips

Swap the artichoke hearts for marinated mushrooms or add grilled chicken for extra protein. For a dairy-free option, replace Parmesan with nutritional yeast flakes. A sprinkle of toasted pine nuts adds a wonderful crunch.

Frequently Asked Questions