Last Updated on May 5, 2023
This house dressing is a great way to add flavor to any salad. It’s made with ingredients that must be available at your home, and it can be easily adjusted according to personal preference.
All you need is a few ingredients and a bowl – in no time at all you’ll have a delicious dressing to add to salads or even sandwiches and wraps. Follow the simple steps below for a tasty house dressing that everyone will love.
In this article, we’ll go over the ingredients you need to make this house dressing as well as step-by-step instructions for preparing it. Plus, we’ll provide a few suggestions for what to add to the salad for extra flavor and crunch.

What Is House of Prime rib salad?
The House of Prime Rib Salad is a legendary dish served at the renowned House of Prime Rib restaurant in San Francisco. It is a delicious mix of romaine and iceberg lettuce, along with a flavorful dressing made with apple cider vinegar, Worcestershire sauce, and garlic powder among other ingredients.
Additionally, the salad includes beets, croutons, tomatoes, and a variety of other vegetables to add flavor and texture.
If you’re looking to recreate this salad at home, you can follow this recipe that provide step-by-step instructions!
Where Did I First Try House of Prime rib salad?
I first tried House of Prime rib salad at a family dinner in the House of Prime outlets. It was the summer of 2019 and my family had decided to take a trip to San Francisco. I had heard about this restaurant from friends who said it served amazing food, so I was more than excited to try it out.
When we got there, the restaurant was busy but not too crowded. I had never seen so many options on a menu before – there were dishes from all over the world.
After much deliberation, my family decided to order a house of prime rib salad as an appetizer.
When it arrived at our table, the house of prime rib salad was a sight to behold – it had all the ingredients that I knew and loved from my favorite salads.
There was fresh romaine lettuce iceberg lettuce, spinach, beets, hard-boiled egg, and croutons on top. The dressing that tied everything together was made with Worcestershire sauce, water, apple cider vinegar, dry sherry, apple sauce, seasoning salt and paprika.
The first bite of the house of prime rib salad was pure bliss. The crunchiness of the lettuce and croutons combined with the tangy dressing made for a perfect combination that I had never tasted before – it was light but flavorful and definitely something I would be making again in the future.
Afterward, our main courses arrived and I was pleasantly surprised to find that the house of prime rib salad had been a great start to dinner – and one that I would never forget.
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Ingredients
Apple cider vinegar: 6 tbsp of Apple cider vinegar is necessary to give the dressing a tartness and tangy flavor.
Water: 6 tbsp of water helps to thin out the dressing, making it easier to pour over salads.
Worcestershire sauce: 4 tablespoons of Worcestershire sauce adds a salty-sweet flavor that compliments the other ingredients and gives the dressing an umami flavor.
Parsley flakes: A pinch of parsley flakes brings a subtle herb flavor to the dressing and adds color.
Tabasco: 4 drops of Tabasco adds some heat to the dressing, balancing out the flavors and making it more interesting.
Vegetable oil: 1 cup of vegetable oil provides body and structure to the dressing and helps it cling to the vegetables.
Dry sherry: 1 tablespoon of dry sherry adds a nice sweetness to the dressing and enhances the flavor of the other ingredients.
Apple sauce: 4 tablespoons of apple sauce adds a sweetness that complements the tangy vinegar and Worcestershire sauce.
Seasoning salt: 1 tablespoon of seasoning salt adds some extra flavor and helps to balance out the other ingredients.
Sugar: 2 teaspoons of sugar helps to cut through the acidity, making it a little bit sweeter.
Paprika: 1 teaspoon of paprika gives the dressing a nice smokiness and adds color.
Garlic powder: ½ teaspoon of garlic powder adds a slight garlicky flavor and rounds out the other flavors.
Romaine lettuce: 8 ounces of romaine lends its crunchy texture to salads and ensures the vegetables will stay fresh and crispy.
Grape tomatoes: Chopped grape tomatoes provide a juicy, sweet, acidic addition to salads.
Croutons: Some crons, like sourdough croutons, add crunch and provide a good contrast to the softer vegetables.
Iceberg lettuce: 2 ounces of iceberg lettuce adds crunch and has a mild flavor that is complemented by the other ingredients.
Spinach: 2 ounces of spinach provides some iron and vitamin C as well as color and texture.
Beets: 4 ounces of beets add color, sweetness, and their unique earthy flavor to salads.
Hard-boiled egg: 4 ounces of hard-boiled egg adds a nice bite and protein to the salad.
Directions
Step 1
Start by preparing the dressing. In a medium bowl, whisk together the Worcestershire sauce, water, apple cider vinegar, dry sherry, apple sauce, seasoning salt, sugar, paprika, and garlic powder until combined.
Step 2
Slowly pour in the vegetable oil while whisking constantly until all of the ingredients are blended into a smooth dressing.
Step 3
Wash and dry the romaine lettuce, iceberg lettuce, spinach, beets, and hard-boiled egg before adding them to a large bowl.
Step 4
Add the croutons and grape tomatoes to the bowl then pour over the prepared dressing.
Step 5
Gently toss all of the ingredients together until everything is evenly coated. Serve the salad immediately or store it in an airtight container for up to 2 days.
Cooking Tips
- If you want a bit more tang to your dressing, add an extra tablespoon of apple cider vinegar or Worcestershire sauce.
- For extra crunch and texture, try adding some crumbled bacon or sliced almonds.
- You can also customize the salad by using different types of lettuce, vegetables or proteins.
- If you prefer a nutty flavor, add some toasted sesame oil or walnut oil to the dressing.
- For an extra kick of flavor, try adding a few drops of hot sauce or Tabasco.
- This salad can easily be doubled or tripled if you’re serving it at a party. Just make sure to adjust the amount of dressing accordingly.
- If you’re looking for a vegan option, substitute the hard boiled eggs with chickpeas or edamame.
- For a lower calorie version, you can use light mayonnaise instead of vegetable oil in the dressing.
What Ingredients Can I Replace or Substitute While Making It?
- Romaine lettuce: You can use any type of lettuce such as arugula, kale or spring mix.
- Iceberg lettuce: If you don’t have iceberg lettuce on hand, you can substitute with other types of lettuce like romaine or butterhead.
- Spinach: Substitute spinach with other leafy greens such as arugula, kale or Swiss chard.
- Beets: If you don’t have beets on hand, try substituting them with carrots or roasted red peppers.
- Hard boiled egg: You can use tofu, chickpeas or edamame in place of the hard boiled egg for a vegan-friendly option.
- Croutons: If you don’t have croutons, you can use sunflower seeds, pumpkin seeds or toasted nuts as a substitute.
- Grape tomatoes: Cherry tomatoes or diced red onion can be used in place of the grape tomatoes.

House Of Prime Rib Salad Recipe
Equipment
- Measuring spoons
- Blender or food processor
- 1 large mixing bowl
- Serving plate
- Jar or a bottle to serve or store
Ingredients
For dressing
- 6 tbsp of apple cider vinegar
- 6 tbsp of water
- 4 tbsp of Worcestershire sauce
- A pinch of parsley flakes
- 4 drops of Tabasco
- 1 cup of vegetable oil
- 1 tbsp of dry sherry
- 4 tbsp of apple sauce
- 1 tbsp of seasoning salt
- 2 tsp of sugar
- 1 tsp of paprika
- 1/2 tsp of garlic powder
Vegetables and dry items for the salad
- 8 oz of romaine lettuce
- Grape tomatoes, chopped
- Some croutons, sourdough croutons
- 2 oz of iceberg lettuce
- 2 oz of spinach
- 4 oz of beets
- 4 oz of hard-boiled egg
Instructions
- Start by preparing the dressing. In a medium bowl, whisk together the Worcestershire sauce, water, apple cider vinegar, dry sherry, apple sauce, seasoning salt, sugar, paprika, and garlic powder until combined.
- Slowly pour in the vegetable oil while whisking constantly until all of the ingredients are blended into a smooth dressing.
- Wash and dry the romaine lettuce, iceberg lettuce, spinach, beets, and hard-boiled egg before adding them to a large bowl.
- Add the croutons and grape tomatoes to the bowl then pour over the prepared dressing.
- Gently toss all of the ingredients together until everything is evenly coated. Serve the salad immediately or store it in an airtight container for up to 2 days.
Video
Notes
- If you want a bit more tang to your dressing, add an extra tablespoon of apple cider vinegar or Worcestershire sauce.
- For extra crunch and texture, try adding some crumbled bacon or sliced almonds.
- You can also customize the salad by using different types of lettuce, vegetables or proteins.
- If you prefer a nutty flavor, add some toasted sesame oil or walnut oil to the dressing.
- For an extra kick of flavor, try adding a few drops of hot sauce or Tabasco.
- This salad can easily be doubled or tripled if you’re serving it at a party. Just make sure to adjust the amount of dressing accordingly.
- If you’re looking for a vegan option, substitute the hard boiled eggs with chickpeas or edamame.
- For a lower calorie version, you can use light mayonnaise instead of vegetable oil in the dressing.
Nutrition Information
This salad is a great source of vitamins and minerals. It’s low in calories but packed with protein, fiber, iron and other essential nutrients. It’s also rich in antioxidants which help protect your cells from free radical damage.
Nutrition Facts (per serving)
Calories: 93 kcal
Carbs: 6 g
Protein: 5 g
Fat: 7 g
Fiber: 2 g
Iron: 4% DV
Vitamin A: 32% DV
Vitamin C: 11% DV
How to Store Leftover House of prime rib salad?
Once you have made the salad, be sure to store it in an airtight container. It can be stored in the refrigerator for up to 3 days without losing its flavor or texture. If you want to make this salad ahead of time, make sure to prepare the dressing separately and pour it over the salad right before serving. This will help keep the salad fresh and crisp.
If you have any leftovers, you can store them in an airtight container for up to 4 days. The dressing will separate over time, so just give it a good stir before serving. Reheating is not recommended as this will result in wilted lettuce.
FAQs
Can pregnant women eat this?
Yes, this salad is a great option for pregnant women. It’s low in calories and packed with essential nutrients that are important during pregnancy. Just make sure to use low-fat mayonnaise instead of vegetable oil when preparing the dressing.
Is this dish gluten free?
Yes, the ingredients used in this dish are all naturally gluten-free. The only ingredient that may contain gluten is the croutons, so just make sure to check the label before using them.
Can I use frozen vegetables?
Yes, you can use frozen vegetables such as peas and corn if you don’t have fresh ones on hand. Just make sure to thaw them before adding to the salad.
Can I prepare this salad ahead of time?
Yes, you can prepare the salad ahead of time but it’s best served fresh so that the lettuce and vegetables stay crisp. If you do want to prepare it in advance, make sure to prepare the dressing separately and add it just before serving. This will keep the fresh for longer.
Wrapping Up
The house of prime rib salad is a classic and delicious dish that’s perfect for any occasion. It’s easy to make and can be customized with different ingredients to suit your taste. This dish is healthy, low in calories, and packed with vitamins and minerals.
Make sure to store it properly so that the lettuce and vegetables stay crisp. You can also store the leftovers for up to 4 days in an airtight container.
This is a flagship item of The House of Prime Rib, widely appreciated and enjoyed by all. Please share this recipe and let your family, friends or colleagues experience the true taste of prime rib.
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Dr. Leah Alexander, M.D., is a board-certified Pediatrician in New Jersey and has been working at Elizabeth Pediatric Group of New Jersey since 2000.
She also has a passion for culinary arts that extends beyond the medical realm. After completing culinary school at the French Culinary Institute, she started Global Palate, LLC, a catering firm, in 2007. She ran her own six-year-old catering company and served small group parties as an owner and executive chef.