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toss salad in a bowl with wood tongs showing how to serve
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Best Tossed Salad Recipe

This vibrant tossed salad is a flavor-packed classic elevated with crisp apples, smoky bacon, crunchy sunflower seeds, creamy Gouda, and a crave-worthy honey mustard dressing layered with spices. As a salad enthusiast, I’ve fine-tuned every ingredient to create a salad that’s bold, comforting, and fresh. See the post for easy tips, tasty variations, and make-ahead ideas to keep this salad on repeat for everything from weeknight dinners to entertaining.
Course pasta salad, Side Dish
Cuisine American
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 6 servings
Author [email protected]

Ingredients

  • 1 large head Romaine lettuce or 2 medium, chopped (about 10 cups)
  • 1/2 English cucumber, sliced
  • 1 1/2 cups cherry tomatoes, halved
  • 1 carrot, cut into matchsticks
  • 4 medium radishes, sliced
  • 1 sweet apple like Honecrisp or Fuji
  • 1/4 red onion, sliced
  • 4 oz. cubed Gouda
  • 6 strips bacon, cooked and crumbled (or 1/2 cup bacon bits)
  • 3 tablespoons roasted and salted sunflower seeds
  • Seasoned croutons (See Notes for DIY)

Honey Mustard Dressing

  • 1/4 cup extra virgin olive oil
  • 1/4 cup Dijon mustard
  • 1/4 cup apple cider vinegar
  • 3-4 tablespoons honey
  • 1 small garlic clove, minced or 1/4 teaspoon garlic powder
  • 3/4 tsp EACH salt, dried basil
  • 1/2 tsp EACH onion powder, dried oregano, paprika, pepper

Instructions

  • Make the Dressing: Combine the dressing ingredients in a bowl and whisk until well combined, or add them to a jar, cover, and shake vigorously to blend. I use my FAVORITE Salad Dressing Shaker HERE. The dressing is best if chilled for at least 30 minutes before serving.
  • Assemble: Add the Romaine lettuce to a large bowl, then top with the salad ingredients. Hold the bacon and croutons if expecting leftovers and serve them on the side.
  • Add the Dressing: If you're not expecting leftovers, drizzle the salad with the desired amount of dressing and toss. Alternatively, dress individual salads. Dig in!

Notes

HOMEMADE CROUTONS (OR STORE-BOUGHT)

  • 1/2 loaf (5 cups) sourdough or French bread, cubed (preferably day old)
  • 1/4 cup olive oil
  • 1/4 tsp EACH dried basil, dried parsley, garlic powder, salt
  • 1/8 teaspoon pepper
Preheat the oven to 400°F. Line a rimmed baking sheet with foil and spray with cooking spray or use a nonstick baking mat. Add cubed bread to the baking sheet and drizzle with olive oil. Then, sprinkle with spices and toss until evenly coated. Spread the bread into an even layer and bake for approximately 10-15 minutes or until golden, stirring halfway through.