The Texas Roadhouse House Salad is the ideal starter because it is simple, crisp, and perfectly balanced. Extra-crispy iceberg keeps everything refreshing, while romaine adds a mild bitterness that pairs well with rich cheddar and hard-boiled egg. Finish it with juicy grape tomatoes and plenty of croutons for that savory crunch, then serve your favorite dressing on the side. It is a straightforward salad that tastes as if it came straight from the restaurant.
This post contains affiliate links. As an Amazon Associate, I earn from qualifying purchases.
What makes the Texas Roadhouse House Salad the ideal starter?
Allow the House Salad at Texas Roadhouse to set the tone for your meal with its simple ingredients and fresh flavors. The combination of extra crisp iceberg lettuce and slightly bitter romaine provides the perfect contrast to the richness of the shaved cheddar cheese and hard-boiled eggs.
Finish your House Salad with sliced grape tomatoes for a sweet and tangy element and plenty of flavored croutons for a big, savory crunch. Serve with your favorite salad dressing on the side and enjoy.
Texas Roadhouse House Salad ingredients and their roles in this recipe
For this Texas Roadhouse House Salad recipe, you’ll need:
- Iceberg lettuce – offers texture over flavor. The thick, crunchy leaves keep the salad light and refreshing without being bitter.
- Romaine lettuce – offers slightly less crunch, but has a subtle bitterness that highlights the other ingredients.
- Hard-boiled eggs – add protein, richness, and help fill you up.
- Cheddar cheese, block – adds a rich, salty element to the salad.
- Grape tomatoes – deliver a sweet, tangy flavor with a burst of juice.
- Croutons – finish the salad with a savory, satisfying crunch.
How to make a Texas Roadhouse House Salad at home
To prepare a Texas Roadhouse House Salad recipe:
- Rip the iceberg and romaine lettuce into bite-sized pieces. Rinse and dry well.
- Mix the two lettuces in a large mixing bowl.
- Divide the mixed lettuce into four salad bowls.
- Chop peeled hard-boiled eggs and top the individual salads.
- Shave wide, thin shavings of cheddar cheese over the top of the eggs.
- Rinse and dry the grape tomatoes. Slice them in half lengthwise and add to the salad bowls.
- Garnish each salad with croutons and serve them immediately with your choice of dressing.
What to serve with the House Salad from Texas Roadhouse
A House Salad is light enough to enjoy a hearty main course afterward. So why not choose something worthwhile, such as one of the following copycat recipes inspired by the dishes served at the original Texas Roadhouse?
Texas Roadhouse Smothered Chicken – This pan-seared chicken breast is covered in sauteed earthy mushrooms, sweet onions, savory Monterey Jack cheese, and plenty of butter. It’s easy, filling, and delicious, making Smothered Chicken the kind of chicken dish even steak lovers will happily eat.
Texas Roadhouse Chicken Fried Steak – These batter-coated steaks come out of the deep-fryer incredibly tender and flavorful. A heavy hand with the homemade white gravy finishes the dish with classic Southern flair.
Texas Roadhouse Herb-crusted Chicken – Herb-crusted Chicken may be a little healthier than other options at the Texas Roadhouse, but it surely delivers when it comes to taste. The seasonings give the chicken a wonderful flavor, but the charred Lemon-Butter Sauce elevates this dish from a good meal to a must-try recipe.
Storage instructions
Store leftover assembled salad in an airtight container in the refrigerator and eat within 1 day.
Make-ahead tips
- Prep lettuce and store it in a plastic bag with a folded paper towel for up to 3 days.
- Store hard-boiled eggs in an airtight container for up to 5 days.
- Do not cut tomatoes in advance. Slice right before serving to prevent mushiness.
- Keep croutons sealed at room temperature and add at serving time.
More Texas Roadhouse copycat recipes
Check out more of my easy recipes for salads and the best copycat restaurant recipes right here on CopyKat.
Texas Roadhouse House Salad
Ingredients
- 3 cups iceberg lettuce torn into bite-sized pieces
- 3 cups romaine lettuce torn into bite-sized pieces
- 2 hard-boiled eggs chopped into large pieces
- 1 cup thick-cut shredded cheddar cheese do not use finely shredded cheese
- 1 cup grape tomatoes cut in half lengthwise
- 1 cup croutons
Instructions
- Place the iceberg and romaine lettuce in a large bowl and toss to combine.
- Divide the lettuce among 4 bowls. To each bowl add a quarter of the chopped eggs, cheddar cheese, and grape tomatoes. Top each salad with 1/4 cup of croutons.
Leave a Reply