Description
A crisp and refreshing North Woods Inn Salad featuring crunchy iceberg lettuce tossed in a luscious, tangy creamy dressing made with gorgonzola cheese, buttermilk, and a blend of savory spices. Perfect as a light appetizer or a side dish that comes together in just 15 minutes.
Ingredients
Scale
Salad Base
- 1 head Iceberg Lettuce (A crisp base that holds the dressing beautifully.)
Creamy Dressing
- 4 oz Gorgonzola Cheese (Adds a tangy richness.)
- 1/2 cup Buttermilk (Provides a smooth texture.)
- 1/2 cup Mayonnaise (Binds the dressing together.)
- 1 tsp Garlic Powder (For a savory kick.)
- 1 tsp Onion Powder (Provides depth and sweetness.)
- 1/4 tsp White Pepper (Adds subtle heat.)
Instructions
- Wash and Chop Lettuce: Rinse the iceberg lettuce thoroughly under cold water, then chop it into bite-sized pieces and place into a large mixing bowl to form the salad base.
- Prepare Dressing: In a medium bowl, combine the buttermilk, mayonnaise, and crumbled gorgonzola cheese. Whisk the mixture until it becomes smooth and creamy.
- Season Dressing: Sprinkle garlic powder, onion powder, and white pepper into the dressing. Whisk again until all spices are fully incorporated and the dressing has a uniform texture.
- Toss Salad: Pour the creamy dressing over the chopped lettuce. Using salad tongs or two large spoons, toss gently until every leaf is evenly coated with the dressing.
- Serve: Transfer the dressed salad onto individual serving plates or a large platter. Serve immediately to enjoy maximum crispness and fresh flavor.
Notes
- For best results, use fresh and crisp iceberg lettuce to provide a crunchy contrast to the creamy dressing.
- The dressing can be made ahead and stored in the refrigerator for up to 2 days; toss just before serving.
- Adjust garlic and onion powder quantities to taste if you prefer more or less intensity.
- This salad pairs well with grilled meats or as a refreshing side for hearty main courses.
- To lighten the dressing, substitute mayonnaise with Greek yogurt for a healthier option.
