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Classic Homemade Steakhouse Salad Bar 1985 Recipe Easy and Perfect

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A nostalgic and hearty steakhouse-style salad bar featuring crisp greens, savory bacon, creamy blue cheese, and a perfectly balanced creamy dressing. Quick and easy to prepare, perfect for family dinners or entertaining guests.

Ingredients

Scale
  • 6 cups romaine lettuce, chopped
  • 4 cups iceberg lettuce, shredded
  • 2 cups baby spinach or mixed greens (optional)
  • 1 cup cherry tomatoes, halved
  • 1 medium cucumber, sliced thin
  • 1/4 cup red onion, thinly sliced
  • 3 large hard-boiled eggs, quartered
  • 6 slices thick-cut bacon, cooked and crumbled
  • 1 cup shredded cheddar cheese
  • 1/2 cup blue cheese crumbles (Maytag recommended)
  • 1 cup croutons, homemade or store-bought
  • 1/2 cup mayonnaise
  • 1/4 cup sour cream (or dairy-free yogurt for lighter option)
  • 1 tablespoon Worcestershire sauce
  • 2 tablespoons lemon juice
  • 1/2 teaspoon garlic powder
  • Salt and black pepper to taste
  • Optional extras: pickled jalapeños or banana peppers, sun-dried tomatoes, avocado slices

Instructions

  1. Prepare the greens: Rinse romaine, iceberg, and optional greens under cold water. Dry thoroughly using a salad spinner or pat dry with towels. Chop romaine into bite-sized pieces and shred iceberg finely. Combine all greens in a large salad bowl or spread on a platter for a salad bar setup.
  2. Cook the bacon: Heat a skillet over medium heat. Add thick-cut bacon slices and cook until crispy, about 4-5 minutes per side. Drain on paper towels and crumble once cooled. Save some bacon fat for toasting croutons if desired.
  3. Make homemade croutons (optional): Cube day-old sourdough or French bread into 1-inch pieces. Toss with 1 tablespoon olive oil and a pinch of salt. Toast in bacon-fat-lined skillet over medium heat until golden and crisp, about 5-7 minutes, stirring frequently. Let cool.
  4. Prepare the toppings: Slice cherry tomatoes in half, thinly slice cucumber and red onion, quarter hard-boiled eggs, and shred cheddar cheese. Arrange toppings in small bowls or plates for salad bar presentation.
  5. Whisk the dressing: In a medium bowl, combine mayonnaise, sour cream, Worcestershire sauce, lemon juice, garlic powder, salt, and pepper. Whisk until smooth and creamy. Adjust seasoning to taste and chill until ready to serve.
  6. Set up the salad bar or toss salad: Arrange greens, toppings, bacon, cheeses, croutons, and dressing on the table for self-serving. Alternatively, toss all ingredients with dressing in a large bowl just before serving.

Notes

Keep greens dry to avoid sogginess. Cook bacon slowly over medium heat for even crispness. Toast croutons just before serving for best texture. Dressing can be made up to 3 days ahead and stored refrigerated. For gluten-free, use gluten-free croutons or omit them. Bacon can be substituted with pancetta or turkey bacon, or omitted for vegetarian versions.

Nutrition

Keywords: steakhouse salad, salad bar, homemade dressing, bacon salad, blue cheese salad, easy salad recipe, 1980s recipe, classic salad

Find it online: https://lirafood.com/classic-homemade-steakhouse-salad-bar-1985-recipe-easy-and-perfect/