Name: North Woods Inn Salad
Prep time: 5 min
Total time: 5 min
Cuisine: American
Ingredients: 1 large head iceberg lettuce, chopped; 1/2 cup buttermilk; 1/2 cup mayonnaise; 4 oz gorgonzola cheese, crumbled; 1/4 tsp garlic powder; 1/4 tsp onion powder; 1/4 tsp white pepper; 1/4 tsp salt

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I love a side salad that feels just as special as the main dish, and this North Woods Inn Salad does exactly that. It’s crisp, cool, and drenched in a creamy, flavor-packed dressing that instantly reminds me of a classic steakhouse experience. Every time I make it, I’m surprised by how something so simple can feel so memorable on the plate.

Why You’ll Love This Recipe

I keep coming back to this recipe because it’s fast, reliable, and always gets compliments. I like how the creamy gorgonzola dressing adds richness without overpowering the lettuce. I also appreciate that it uses everyday ingredients and still delivers that restaurant-style flavor I crave at home. It’s the kind of salad I can throw together at the last minute and still feel proud to serve.

Ingredients

(Tip: You’ll find the full list of Ingredients and measurements in the recipe card below.)

1 large head iceberg lettuce, chopped

For the 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

Directions

I start by making the dressing since it comes together so easily. I combine the buttermilk, mayo, gorgonzola, garlic powder, onion powder, white pepper, and salt in a small bowl. I mix everything until the dressing is smooth and creamy.

Next, I add the chopped iceberg lettuce to a large bowl. Right before serving, I pour the dressing over the lettuce and toss until every piece is evenly coated. I serve it immediately while the lettuce is still crisp and refreshing.

Servings And Timing

I usually get about 4 to 6 servings from this salad, depending on portion size. Prep time is around 5 minutes, and there’s no cooking involved, which makes it perfect for busy days or last-minute meals.

Variations

I sometimes add croutons when I want extra crunch. If I’m serving this with grilled chicken or steak, I like to toss in some sliced red onion for a sharper bite. For a milder flavor, I occasionally swap the gorgonzola for blue cheese or even feta, depending on what I have on hand.

Storage/Reheating

I prefer to store the dressing and lettuce separately if I’m making this ahead. The dressing keeps well in the refrigerator for up to 3 days in an airtight container. Once dressed, the salad doesn’t store well, so I always dress only what I plan to eat right away. There’s no reheating needed for this recipe.

FAQs

Can I make the dressing ahead of time?

I often make the dressing a day in advance and keep it chilled. This actually helps the flavors blend even better.

What can I use instead of iceberg lettuce?

I sometimes use romaine or a mix of crisp greens, but iceberg gives the most authentic crunch.

Is this salad vegetarian?

I consider it vegetarian since it contains no meat, but I always double-check the cheese if that matters.

Can I thin out the dressing?

If the dressing feels too thick, I add a splash of extra buttermilk until it reaches the consistency I like.

Does this taste like the restaurant version?

In my experience, it comes very close. The key is using good-quality gorgonzola and dressing the salad right before serving.

Conclusion

I keep this North Woods Inn Salad in my recipe rotation because it proves that simple ingredients can create a standout dish. It’s quick, comforting, and brings a little steakhouse magic into my kitchen. Whenever I need a dependable side that feels special, this is the salad I turn to.