Houstons Restaurant used to have this popular salad on their menu and they served it with honey mustard or the ever so healthy hot bacon dressing. When they stopped serving it, I started making it at home. I top mine with balsamic vinaigrette and it’s just as good as I remembered.
Houston’s Salad
1 head iceberg lettuce, washed and chopped
1/2 pound boars head deluxe ham, sliced thin and chopped in food processor
1/2 pound boars head honey maple turkey, sliced thin and chopped in food processor
8 ounces Cheddar cheese, cut up and chopped in food processor (freeze this for 1/2 hour before chopping in food processor so it does not stick together-it works great)
8 ounces Monterey Jack cheese, cut up and chopped in food processor (freeze for 1/2 hour)
2-3 tomatoes, chopped
Slivered almonds, toasted
Avocado, chopped (optional)
Sliced mushrooms (optional)
Cooked and crumbled bacon, (optional)
Boiled eggs, grated, (optional)
Croutons
Honey mustard, Ranch or Balsamic Vinaigrette
Freeze each cheese for 30 minutes and that way it does not stick together. Using the food processor, chop each meat and each cheese separately. Place lettuce in individual bowls. Put each ingredient all over top of salad, ending with cheese, croutons and then tomatoes and bacon if using.
