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A Texas Roadhouse-style house salad is a big bowl of crisp iceberg and romaine with tomato wedges, shredded cheese, and crunchy croutons, tossed with cool, creamy ranch. This copycat takes about 30 minutes, including homemade croutons and ranch, and serves four.
What Makes the Texas Roadhouse House Salad Special?
It is a simple steakhouse side salad, and that is the appeal. The lettuce is cold and crunchy, the cheese is generous, and the croutons add a toasty bite. Nothing fights with the steak or the bread on the table.
What comes on a house salad there is widely known: mixed greens, tomato, shredded cheese, and croutons, with your choice of dressing. People most often pair it with ranch, so that is the dressing I built here.
Making it at home gives you control over the cheese, the croutons, and how much dressing goes on. The whole thing takes about as long as a baked potato.
Ingredients
- 4 cups chopped iceberg lettuce (about half a head, bite-size pieces)
- 4 cups chopped romaine hearts (about 2 hearts)
- 2 medium Roma tomatoes (cut into wedges, or use a handful of grape tomatoes)
- 3/4 cup shredded cheese (a cheddar and Monterey Jack blend works well)
- 2 cups cubed day-old bread (about 3 slices, 3/4-inch cubes, or use 1 1/2 cups store-bought croutons)
- 1 tablespoon olive oil (for the croutons)
- 1/4 teaspoon garlic powder (for the croutons)
- 1/2 cup mayonnaise (for the ranch)
- 1/2 cup buttermilk (or 1/2 cup milk plus 1/2 tablespoon white vinegar, rested 5 minutes)
- 1/4 cup sour cream (plain Greek yogurt is a lighter swap)
- 1 teaspoon dried parsley (for the ranch)
- 1/2 teaspoon garlic powder (for the ranch)
- 1/2 teaspoon onion powder (for the ranch)
- 1/2 teaspoon dried dill (for the ranch)
- 1 teaspoon lemon juice (white vinegar also works)
- 1/4 teaspoon salt (plus a pinch for the croutons)
- 1/4 teaspoon black pepper (freshly ground if you have it)
How to Make Texas Roadhouse House Salad
Step 1: Toast the Croutons
Heat the oven to 375°F. Toss the bread cubes with the olive oil, 1/4 teaspoon garlic powder, and a pinch of salt on a sheet pan. Bake 8 to 10 minutes, stirring once, until deep golden and dry when you tap one. Let them cool completely so they stay crunchy.
Step 2: Whisk the Ranch
While the croutons bake, whisk the mayonnaise, buttermilk, sour cream, parsley, 1/2 teaspoon garlic powder, onion powder, dill, lemon juice, 1/4 teaspoon salt, and pepper in a bowl. It should be thick enough to coat the back of a spoon. Thin it with a teaspoon of buttermilk at a time if needed, then chill while you prep the salad.
Step 3: Chop and Dry the Greens
Cut the iceberg and romaine into bite-size pieces, about 1 1/2 inches. Wash them, then dry them very well in a salad spinner or between clean towels. Wet leaves make watery dressing and limp salad, so this step matters most.
Step 4: Build the Bowls
Divide the greens among four chilled bowls, or pile them in one large bowl. Top with the tomato wedges and a generous scatter of shredded cheese. Chilled bowls keep everything crisp longer, so pop them in the freezer for 10 minutes if you have time.
Step 5: Add Croutons and Dressing
Add the cooled croutons right before serving. Spoon about 2 tablespoons of ranch over each salad, or serve it on the side for dipping. Serve right away while the lettuce is at its crunchiest.
How Close Is This to the Texas Roadhouse Version?
The structure matches: iceberg-and-romaine base, tomato, shredded cheese, croutons, and ranch. The texture is very close because the lettuce is cut chunky and served cold.
I can’t know the restaurant’s exact dressing formula or crouton seasoning, so those are my best flavor matches rather than an exact copy. The ranch is tangy and herby, and the croutons are garlicky.
To get closer, use a cheese blend that melts on the tongue rather than a sharp aged cheddar, and keep the lettuce very cold. Fresh homemade croutons will taste better than most boxed ones.
How Many Calories Are in a Texas Roadhouse House Salad?
Restaurant numbers change with portion size, cheese amount, and dressing choice, so check Texas Roadhouse’s current published nutrition guide for exact figures. I can’t give you an official number for the restaurant salad. What I can share is an estimate for this homemade version.
- Salad with croutons and cheese, no dressing: about 190 calories per serving
- With 2 tablespoons of homemade ranch: about 280 calories
- Macros with ranch (approximate): 15 g carbs, 19 g fat, 8 g protein
These are estimates from standard ingredient values, so your numbers will shift with your bread, cheese, and mayonnaise brand. Most of the calories come from the cheese, croutons, and dressing, not the greens.
What Dressing Goes on a Texas Roadhouse House Salad?
You choose your dressing at the restaurant, and ranch is the classic pairing with this style of salad. The homemade ranch above is creamy, cool, and herby, with a little lemon to keep it bright.
If you want a fruitier, lighter option, try my Longhorn Steakhouse Raspberry Vinaigrette Recipe instead. It is sweet and tangy against the cheese and croutons.
For a lighter ranch, swap the mayonnaise for more Greek yogurt. It will be tangier and thinner, so add a splash of buttermilk to loosen it.
Texas Roadhouse House Salad vs Caesar Salad: Which Is Lighter?
Neither is automatically lighter, because the dressing and toppings decide the calories. A house salad has a mix of lettuces, tomato, and cheese, with a dressing you pick. A Caesar usually has romaine, parmesan, croutons, and a rich anchovy-and-egg dressing.
A Caesar tends to be higher in fat because the dressing is usually heavier. A house salad with a lighter dressing on the side is usually the easier way to keep calories down. A house salad also gives you more color and a little more produce from the tomato.
Can You Make It Ahead?
Yes, you can prep the parts ahead, but assemble just before serving. The ranch keeps in a covered jar in the fridge for up to 4 days and tastes better after an hour of resting.
Texas Roadhouse House Salad Recipe
Ingredients
- 4 cup chopped iceberg lettuce about half a head, bite-size pieces
- 4 cup chopped romaine hearts about 2 hearts
- 2 medium Roma tomatoes cut into wedges, or use a handful of grape tomatoes
- 3/4 cup shredded cheese a cheddar and Monterey Jack blend works well
- 2 cup cubed day-old bread about 3 slices, 3/4-inch cubes, or use 1 1/2 cups store-bought croutons
- 1 tablespoon olive oil for the croutons
- 1/4 teaspoon garlic powder for the croutons
- 1/2 cup mayonnaise for the ranch
- 1/2 cup buttermilk or 1/2 cup milk plus 1/2 tablespoon white vinegar, rested 5 minutes
- 1/4 cup sour cream plain Greek yogurt is a lighter swap
- 1 teaspoon dried parsley for the ranch
- 1/2 teaspoon garlic powder for the ranch
- 1/2 teaspoon onion powder for the ranch
- 1/2 teaspoon dried dill for the ranch
- 1 teaspoon lemon juice white vinegar also works
- 1/4 teaspoon salt plus a pinch for the croutons
- 1/4 teaspoon black pepper freshly ground if you have it
Instructions
Step 1: Toast the Croutons
- Heat the oven to 375°F. Toss the bread cubes with the olive oil, 1/4 teaspoon garlic powder, and a pinch of salt on a sheet pan. Bake 8 to 10 minutes, stirring once, until deep golden and dry when you tap one. Let them cool completely so they stay crunchy.
Step 2: Whisk the Ranch
- While the croutons bake, whisk the mayonnaise, buttermilk, sour cream, parsley, 1/2 teaspoon garlic powder, onion powder, dill, lemon juice, 1/4 teaspoon salt, and pepper in a bowl. It should be thick enough to coat the back of a spoon. Thin it with a teaspoon of buttermilk at a time if needed, then chill while you prep the salad.
Step 3: Chop and Dry the Greens
- Cut the iceberg and romaine into bite-size pieces, about 1 1/2 inches. Wash them, then dry them very well in a salad spinner or between clean towels. Wet leaves make watery dressing and limp salad, so this step matters most.
Step 4: Build the Bowls
- Divide the greens among four chilled bowls, or pile them in one large bowl. Top with the tomato wedges and a generous scatter of shredded cheese. Chilled bowls keep everything crisp longer, so pop them in the freezer for 10 minutes if you have time.
Step 5: Add Croutons and Dressing
- Add the cooled croutons right before serving. Spoon about 2 tablespoons of ranch over each salad, or serve it on the side for dipping. Serve right away while the lettuce is at its crunchiest.
Store dry chopped greens in a container lined with a paper towel for up to 2 days. Keep the croutons in an airtight container at room temperature, and the cheese and tomatoes in the fridge, then toss it all together at dinner.
More Copycat Recipes to Try
- Flank Steak In Oven Recipe for an easy steakhouse-style main to serve beside your salad
- Betty Crocker Buttermilk Biscuit Recipe – Easy Kitchen Guide for a warm bread side that rounds out the meal
My name is Lori Walker. I’m a registered dietitian, food blogger and food enthusiast. I share easy healthy, delicious recipes on my blog and review necessary kitchen items. The recipes I share take less… Read more