- 1 large head iceberg lettuce, chopped
Dressing
- 1/2 cup buttermilk
- 1/2 cup mayo
- 4 oz gorgonzola crumbles
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
Preparation
- In a small bowl combine all dressing ingredients and mix until smooth.
- Add chopped lettuce to a large bowl and dress right before serving. Toss until evenly coated.
- Serve immediately.
Conclusion: When assembled and served, the North Woods Inn salad is both a balancing act and a comfort: straightforward, dependable, and deceptively deep. Serve it immediately after tossing so the lettuce keeps its snap and the dressing clings to each leaf in delicate ribbons. If you’re preparing ahead, keep the dressing chilled in an airtight container for up to 3–4 days and only dress the lettuce at the last moment to preserve texture. Variations are easy and welcome — swap the Gorgonzola for a milder blue or Roquefort for a different intensity, thin the dressing with extra buttermilk for a lighter pour, or add a handful of toasted nuts or buttery croutons for contrasting crunch. A light drizzle of honey balances the saltiness for those who like a subtle sweet note. Ultimately, this salad’s appeal is its ability to elevate a meal without fuss: it refreshes the palate, complements bold mains, and can turn an ordinary afternoon into a quietly memorable moment. Make it when you want something bright and reliable on the plate — simple, thoughtful, and very satisfying.
