Bonefish Grill House Salad Recipe Copycat
A crisp, refreshing house salad inspired by Bonefish Grill, featuring a mix of greens, grape tomatoes, Kalamata olives, sunflower seeds, and heart-healthy pine nuts. This salad is topped with a delightful citrus herb vinaigrette, making it perfect as a starter or a light main.
Serving Information
  • Yield: 4 servings
  • Prep Time: 15 minutes
  • Total Time: 15 minutes
  • Cuisine: American, Casual Dining
Keywords
Bonefish Grill salad, copycat recipe, house salad, citrus vinaigrette, light salad, appetizer
Equipment Needed
  • Salad bowl
  • Whisk
  • Small bowl for the dressing
  • Salad tongs
Ingredients
Salad
  • 6 cups mixed greens (spring mix or any combination of baby lettuce, arugula, and spinach)
  • 1 cup grape tomatoes, halved
  • ¼ cup Kalamata olives, pitted and sliced
  • 2 tbsp sunflower seeds (optional, for crunch)
  • 2 tbsp toasted pine nuts
  • ¼ cup crumbled feta cheese (optional)
Citrus Herb Vinaigrette
  • ¼ cup fresh-squeezed orange juice
  • 1 tbsp fresh lemon juice
  • 1 tbsp white wine vinegar
  • 1 tbsp honey (adjust to taste)
  • ½ tsp Dijon mustard
  • ¼ cup extra-virgin olive oil
  • 1 tbsp fresh parsley, finely chopped
  • 1 tbsp fresh basil, finely chopped (or ½ tsp dried basil)
  • Salt and freshly ground black pepper, to taste
Instructions
  1. Prepare the Salad:
  2. Make the Citrus Herb Vinaigrette:
  3. Dress the Salad:
Nutrition Information (per serving)
  • Calories: 180 kcal
  • Carbohydrates: 9g
  • Protein: 4g
  • Fat: 15g
  • Fiber: 3g
  • Sodium: 200mg
Additional Notes
  • Vinaigrette Variations: Add a hint of fresh mint or a teaspoon of orange zest for an extra burst of flavor.
  • Storage: The vinaigrette can be made ahead and stored in the fridge for up to 3 days. Shake well before using.
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Craig Tuttle
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Bonefish Grill House Salad Recipe Copycat
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