Ingredients:

  • 1 medium head Iceberg Lettuce, chopped
  • 1 large head Romaine Lettuce, chopped
  • 2 medium Tomatoes, quartered or diced
  • 1/4 cup finely diced Red Onion (optional)
  • 1/2 cup Shredded Carrot
  • 1 cup Croutons
  • 1/2 cup Shredded Cheddar or Monterey Jack Cheese (optional)
  • 1 cup Mayonnaise
  • 1/4 cup Dijon Mustard
  • 1/4 cup Honey
  • 2 Tablespoons Apple Cider Vinegar
  • 1 teaspoon Worcestershire Sauce
  • 1/2 teaspoon Garlic Powder
  • 1/4 teaspoon Onion Powder
  • 1/2 teaspoon Salt
  • 1/4 teaspoon Black Pepper
  • 2–4 Tablespoons Water or Milk (for thinning)

Instructions:

  1. Part 1: Preparing the Dressing. Combine the mayonnaise, Dijon mustard, honey, apple cider vinegar, Worcestershire sauce, garlic powder, onion powder, salt, and pepper in a medium bowl or jar.
  2. Whisk vigorously, or seal the jar and shake well, until the mixture is completely smooth and emulsified.
  3. Whisk in the water (or milk), one tablespoon at a time, until the dressing reaches a pourable consistency similar to thick cream.
  4. Cover and refrigerate the dressing for at least 30 minutes to allow the flavours to meld. This chilling step is crucial for the best flavour.
  5. Part 2: Assembling the Salad. Wash and thoroughly dry both the iceberg and romaine lettuces. Chop into bite-sized pieces and place them in a very large salad bowl.
  6. Add the diced tomatoes, shredded carrots, and optional red onion to the bowl.
  7. Gently toss the vegetables together to distribute them evenly. Do not add the dressing yet.
  8. Just before serving, sprinkle the croutons and cheese (if using) over the salad.
  9. Drizzle the chilled dressing sparingly over the salad. Toss gently once or twice to coat lightly. Serve immediately.