Melting Pot House Recipe
(221-276 cal) Mixed Greens Cheddar Tomatoes Croutons Scallions Egg* Choice of Dressing Gluten Free without croutons
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Ingredients
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Salad Base
Croutons & Optional
Seasoning & Finishing (optional)
Method
Salad Base
Prepare greens
Rinse 4 cups mixed salad greens under cold water. Spin or pat dry thoroughly so the dressing will cling. Place the dried greens into a large salad bowl.
Prep tomatoes
If using cherry tomatoes, halve about 1 cup and scatter them over the greens. If using larger tomatoes, cut into bite-size wedges to equal roughly 1 cup.
Add cheddar
Sprinkle 1 cup shredded cheddar cheese evenly over the greens and tomatoes.
Slice scallions
Trim root ends from 2 scallions and thinly slice on the bias (about 1/8-inch). Scatter the sliced scallions across the salad for mild onion flavor.
Add egg
Peel 1 hard-boiled egg (see below for cook time) and either quarter or slice it. Arrange the pieces on top of the salad.
Croutons & Dressing
Sprinkle 1/2 cup croutons over the salad for crunch. For a gluten-free salad, omit the croutons.
Drizzle 2 tablespoons of your chosen dressing evenly over the salad just before serving. Toss gently to combine, or leave tossed/un-tossed according to preference.
Seasoning & Serve
Season lightly with 1/4 teaspoon salt and 1/8 teaspoon black pepper if desired. Taste and adjust seasoning or add an additional 1 tablespoon dressing if needed.
Serve immediately on chilled plates to keep greens crisp.
Hard-Boiled Egg (method)
Stovetop hard-boiled egg
Place the egg in a small saucepan and cover with cold water by about 1 inch. Bring to a gentle boil over medium-high heat, then reduce heat to maintain a simmer and cook for 9 minutes for a fully set yolk. Transfer the egg to an ice water bath for 5 minutes, then peel and use as directed above.