This Copycat Bonefish House Salad brings the fresh, crisp flavors of the restaurant straight to your kitchen. Tossed with crunchy veggies, mixed greens, and a tangy signature dressing, it’s a simple and refreshing starter or side for any meal.
Bring the fresh flavors of Bonefish Grill straight to your kitchen with this Copycat Bonefish House Salad.
Crisp mixed greens, vibrant vegetables, and a tangy dressing come together for a light, refreshing starter that pairs perfectly with seafood, chicken, or even a casual weeknight dinner.
This easy recipe is a simple way to enjoy restaurant-quality salad without leaving home.
Why You Will Love This Recipe!
- Restaurant-quality flavor at home: Enjoy the crisp, fresh taste of Bonefish Grill without leaving your kitchen.
- Super simple to prepare: Minimal chopping and easy ingredients make it a breeze.
- Versatile side or starter: Pairs beautifully with seafood, chicken, or even a casual pasta night.
- Customizable to your taste: Add your favorite toppings or adjust the dressing for extra zing.
- Light and refreshing: A healthy, crisp option that balances heavier main dishes perfectly.
Bonefish House Salad Recipe Ingredients
- Fresh romaine and iceberg lettuce, chopped for crisp base
- Cherry tomatoes, halved, juicy, sweet, and vibrant red
- Cucumbers, thinly sliced, cool, and crunchy for texture
- Red onions, thinly sliced, adding a mild sharpness
- Kalamata olives, pitted, providing briny, savory flavor bursts
- Croutons, lightly toasted, seasoned for extra crunch and taste
- Shredded carrots, sweet, tender, and bright orange for color
- Parmesan cheese, finely grated, nutty flavor, melts slightly
- House salad dressing, tangy, creamy, with herbs and spices
How To Make Copycat Bonefish House Salad
Step One: Wash and chop romaine and iceberg lettuce, then place them in a large salad bowl.
Step Two: Slice cucumbers, halve cherry tomatoes, and thinly slice red onions. Toss them into the bowl with shredded carrots and olives.
Step Three: Sprinkle with croutons and freshly grated Parmesan cheese.
Step Four: Drizzle your house-style dressing over the salad and toss gently until everything is evenly coated. Plate the salad as a side or appetizer, or keep chilled for later.
Copycat Bonefish House Salad Recipe Tips
- Use fresh, crisp romaine and iceberg lettuce for the perfect crunch.
- Slice vegetables evenly so every bite is balanced.
- Chill all ingredients before tossing for a crisp, refreshing salad.
- Make the dressing ahead of time to save prep minutes.
- Customize with extra Parmesan or croutons for added texture and flavor.
Storing Instructions
- Refrigerator: Store the salad components separately in airtight containers for up to 3 days. Keep the dressing in a small jar to avoid soggy lettuce.
- After Tossing: Once dressed, eat immediately or refrigerate no more than 2 hours to maintain crispness.
Copycat Bonefish House Salad Recipe Faqs
Can I use a different type of lettuce? Romaine and iceberg give the best texture, but butter lettuce or green leaf work in a pinch.
Can I make this salad ahead of time? Yes, store veggies and dressing separately until ready to serve.
Is this salad gluten-free? Yes, just omit the croutons or use gluten-free versions.
How long does it last? Undressed salad keeps up to 3 days refrigerated; once tossed with dressing, eat within 2 hours.
More Copycat Bonefish Recipes
- Copycat Bonefish Grill Bread Dipping Oil
- Air Fryer Copycat Bonefish Grill Bang Bang Shrimp
- Bonefish Grill’s Chimichurri Sauce
- Bonefish Grill Copycat Lily’s Chicken
- Copycat Bonefish Grill’s Mango Salsa
- Air Fryer Red Potatoes Recipe
- Air Fryer Salt and Vinegar Potato Chips
- Bonefish Grill Citrus Herb Vinaigrette Recipe
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Copycat Bonefish House Salad
Description
Ingredients
- 4 cups romaine lettuce, washed and chopped
- 2 cups iceberg lettuce, washed and chopped
- 1 cup shredded carrots
- 1 cup cherry tomatoes, halved
- 1 cup cucumber, thinly sliced
- ½ cup red onion, thinly sliced
- ½ cup black olives, sliced
- 1 cup croutons
- ½ cup freshly grated Parmesan cheese
- ¾ cup house-style salad dressing, or preferred dressing
Instructions
- Wash and chop romaine and iceberg lettuce, then place them in a large salad bowl.
- Slice cucumbers, halve cherry tomatoes, thinly slice red onions, and toss with shredded carrots and olives in the bowl.
- Sprinkle croutons and freshly grated Parmesan cheese over the salad.
- Drizzle house-style dressing over the salad and toss gently until evenly coated. Serve immediately or chill until ready
Equipment
- Mixing Bowl
- Tongs
Notes
- Make ahead: Keep chopped veggies and lettuce in airtight containers in the fridge; toss with dressing just before serving.
- Extra crunch: Add toasted nuts or seeds for texture.
- Dressing swap: Olive oil and lemon juice work well if house-style dressing isn’t available.
Nutrition
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