Texas Roadhouse House Salad Copycat Recipe

This Texas Roadhouse salad recipe brings the restaurant’s classic house salad to your kitchen in about 15 minutes. If you have been craving that crisp, cold salad with the honey mustard dressing that comes before every meal, this is the version to make tonight.

The combo of iceberg and romaine gives you that cold crunch the restaurant version is known for, and the honey mustard dressing comes together with pantry staples you likely already have.

Why I Love This Recipe

The dressing is the real draw here. It’s tangy and sweet at the same time, and the ratio I use keeps it from going too thick or too sharp.

The salad itself is dead simple, which means you can have it on the table in the time it takes to heat up whatever you’re serving alongside it.

This is the version I keep coming back to for busy nights.

Recipe Ingredients

• 1 small head iceberg lettuce, chopped – provides the cold, crisp base the restaurant version is known for
• 2 cups romaine lettuce, chopped – adds a slightly sturdier leaf and a bit more flavor than iceberg alone
• 1 cup cherry tomatoes, halved – use the ripest ones you can find; they add a bright, slightly sweet note
• 1/2 cup shredded cheddar cheese – the restaurant uses mild cheddar; sharp works if you prefer a stronger flavor
• 1/2 cup croutons – store-bought seasoned croutons are fine; homemade if you have stale bread
• 1/4 red onion, thinly sliced – soak in cold water for 5 minutes if you want a milder bite
• 4 tbsp mayonnaise – the base of the dressing; full-fat gives the creamiest result
• 2 tbsp Dijon mustard – adds sharpness and depth to the dressing
• 2 tbsp honey – balances the mustard; use a mild clover honey so it does not overpower
• 1 tbsp apple cider vinegar – cuts through the richness and brightens the whole dressing
• 1/4 tsp garlic powder – a subtle savory note in the dressing
• Salt and black pepper to taste – for seasoning both the dressing and the salad

Variations / Substitutions

• Romaine only – Skip the iceberg and use all romaine if you prefer a sturdier, less watery base that holds up better if the salad sits a few minutes.
• Grilled chicken – Add 4 oz of sliced grilled chicken breast per serving to make this a full dinner rather than a starter.
• Vegan dressing – Swap the mayonnaise for vegan mayo and the honey for maple syrup; the texture is nearly identical and the sweetness is close.
• Extra heat – Stir a pinch of cayenne, about 1/8 tsp, into the dressing for a little warmth that cuts through the sweetness nicely.
• No red onion – Use 2 thinly sliced green onions instead for a much milder, slightly grassy flavor that does not linger.
• White wine vinegar – Works in place of apple cider vinegar if that is what you have; the dressing will be a touch sharper.

If you enjoy making restaurant-style salad dressings from scratch, the Texas Roadhouse Honey Mustard Dipping Sauce Recipe is worth trying next.

How To Make Texas Roadhouse House Salad

Step 1: Whisk the Honey Mustard Dressing

In a small bowl, combine the 4 tbsp mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1/4 tsp garlic powder. Whisk everything together for about 1 minute until the dressing is completely smooth and a uniform pale yellow color. Season with salt and black pepper to taste, then taste it and adjust. If it feels too sweet, add a few more drops of vinegar. If it’s too sharp, a small drizzle more of honey will bring it back.

The dressing should be thick enough to coat the back of a spoon but still pourable. If you dip a spoon in and the dressing falls off in a thin sheet rather than clinging, it’s right.

Step 2: Soak and Slice the Red Onion

Place the 1/4 red onion, thinly sliced, into a small bowl of cold water and let it sit for 5 minutes. This pulls out some of the sharpness so the raw onion does not take over every bite. After 5 minutes, drain and pat the slices dry with a paper towel so they do not water down the salad.

You will notice the water turns slightly pink. That’s the pigment releasing, and it means the onion will have a much cleaner, milder flavor in the final salad.

Step 3: Toss the Salad Base

In a large bowl, combine the chopped iceberg lettuce and the 2 cups chopped romaine. Add the 1 cup halved cherry tomatoes and the drained red onion slices. Toss everything together gently with salad tongs or two large spoons for about 30 seconds, just until the greens and vegetables are evenly distributed.

Keep the toss light. Iceberg especially bruises easily if you work it too hard, and you want the leaves to stay crisp and separate rather than going limp.

Step 4: Plate and Garnish the Salad

Divide the salad between 4 chilled plates or bowls. Drizzle 2 to 3 tbsp of the honey mustard dressing over each serving, then scatter the 1/2 cup shredded cheddar cheese and the 1/2 cup croutons on top. Add a small grind of black pepper over each plate and serve immediately while the croutons are still crisp.

Recipe Tips

• Chill your bowls – Put your serving bowls in the fridge for 10 minutes before plating. A cold bowl keeps the iceberg crisper for longer at the table.
• Dry your lettuce well – Wet lettuce causes dressing to slide right off instead of clinging. A salad spinner is worth using here, or just pat the leaves firmly with a clean kitchen towel.
• Make extra dressing – The honey mustard keeps in a sealed jar in the fridge for up to 1 week and works well as a dipping sauce for chicken fingers or roasted vegetables.
• Add croutons last – If you are dressing multiple plates at once, hold the croutons until the very last second before the plates hit the table. They go soft quickly once dressing touches them.

Cook times by salad component:

How To Store

• Refrigerate – Store the undressed salad components and the dressing separately in airtight containers for up to 2 days. Once dressed, the salad does not keep well.
• Serve Cold – This salad is meant to be eaten cold and does not reheat. Keep it in the fridge right up until serving.

What To Serve With Texas Roadhouse House Salad

A rack of grilled ribs or a thick-cut sirloin is the obvious move, since the cold, crisp salad and tangy dressing cut through the richness of the meat really well. A bowl of Texas Roadhouse-style chili on the side also works, because the acidity in the dressing balances the smoky, heavy flavors in the chili. If you want to keep things lighter, grilled salmon works well too since the honey mustard note in the dressing echoes the kind of glaze you might put on the fish.

Frequently Asked Questions

Can I make the dressing ahead of time?

Yes. The honey mustard dressing keeps in a sealed jar in the fridge for up to 1 week. Give it a quick stir before using since it can separate slightly as it sits.

What kind of croutons does Texas Roadhouse use?

The restaurant uses seasoned croutons with a garlic and herb flavor. Any store-bought seasoned crouton gets you close, or you can cube stale sourdough and toast it in a 375°F (190°C) oven for 10 minutes with olive oil and garlic powder.

Can I double this recipe for a crowd?

Yes, easily. Double every ingredient and toss the salad in a large serving bowl. Keep the dressing on the side so guests can dress their own portions and the greens stay crisp throughout the meal.

Is this dressing gluten-free?

It can be. The dressing ingredients themselves contain no gluten, but check the label on your croutons since most store-bought versions contain wheat. Swap in gluten-free croutons and the whole salad is gluten-free.

Texas Roadhouse House Salad Recipe

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Prep Time 10 minutes mins

Cook Time 5 minutes mins

Total Time 15 minutes mins

Servings: 4 servings

Ingredients Method Notes

Ingredients

  

• 1 small head iceberg lettuce, chopped
• 2 cups romaine lettuce, chopped
• 1 cup cherry tomatoes, halved
• 1/2 cup shredded cheddar cheese
• 1/2 cup croutons
• 1/4 red onion, thinly sliced
• 4 tbsp mayonnaise
• 2 tbsp Dijon mustard
• 2 tbsp honey
• 1 tbsp apple cider vinegar
• 1/4 tsp garlic powder
• Salt and black pepper to taste

Method

 

1. Whisk together the 4 tbsp mayonnaise, 2 tbsp Dijon mustard, 2 tbsp honey, 1 tbsp apple cider vinegar, and 1/4 tsp garlic powder until smooth and pale yellow, about 1 minute. Season with salt and pepper to taste.
2. Soak the 1/4 sliced red onion in cold water for 5 minutes, then drain and pat dry.
3. Combine the chopped iceberg, 2 cups romaine, 1 cup halved cherry tomatoes, and drained red onion in a large bowl. Toss gently for 30 seconds.
4. Divide among 4 chilled plates, drizzle each with 2 to 3 tbsp dressing, and top with the 1/2 cup shredded cheddar and 1/2 cup croutons. Grind black pepper over each plate and serve immediately.

Notes

The dressing is easy to adjust once you taste it, so don’t skip that step before plating. If you’re making this ahead for a gathering, keep the croutons in a separate bag and add them at the table, since they go soft within a few minutes of hitting the dressing. The honey mustard also doubles as a solid dipping sauce if you have leftovers.