Go Back
Delicious North Woods Inn salad with iceberg lettuce and creamy blue cheese dressing.

North Woods Inn Salad

A refreshing and crunchy salad with a tangy creamy blue cheese dressing that elevates the traditional salad experience.
Print Recipe Pin Recipe
Prep Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Appetizer, Salad
Cuisine: American
Calories: 350
Ingredients Method Notes

Ingredients
  

For the Dressing
  • 1 cup mayonnaise
  • 1 cup sour cream
  • 1-2 tablespoons buttermilk Optional, for thinning
  • 2 teaspoons white vinegar or lemon juice
  • 1 teaspoon sugar
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1/2 teaspoon salt Adjust to taste
  • 1/4 teaspoon black pepper
  • 3/4 cup crumbled blue cheese Plus extra if desired
For the Salad
  • 4 cups iceberg lettuce Chopped into bite-size pieces
  • 2 medium tomatoes Cut small
  • 1/2 cup green onions Sliced
  • 1 cup croutons or toasted bread cubes
  • 1/2 cup extra blue cheese crumbles Optional topping
  • 1 cup grilled chicken Optional, for a heartier salad
  • 1/2 cup crispy bacon Optional
  • 1 medium cucumber Thin sliced, optional add-in
  • 1 cup shredded carrots Optional add-in

Method
 

Make the Dressing
  1. In a bowl, stir together mayonnaise and sour cream until smooth.
  2. Add vinegar or lemon, sugar, garlic powder, onion powder, salt, and pepper.
  3. Fold in blue cheese crumbles, mashing some against the bowl for blending.
  4. If too thick, add a splash of buttermilk gradually.
  5. Cover and chill in the fridge for at least 30 minutes.
Assemble the Salad
  1. In a large bowl, combine chopped iceberg lettuce, tomatoes, and green onions.
  2. Top with croutons and extra blue cheese crumbles.
  3. If desired, add grilled chicken or bacon.
  4. Toss with dressing just before serving.

Notes

Use the freshest ingredients for best taste. Store dressing in a sealed container and use within 5 to 7 days. Chilled dressing and super cold lettuce enhance the experience.