Here’s a recipe inspired by the classic North Woods Inn Salad — a hearty, crunchy, and flavorful salad perfect as a side or main dish 🥗🌰🍎
🥗 North Woods Inn Salad
🧾 Ingredients (Serves 4)
Salad Base:
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6 cups mixed greens (romaine, spinach, or spring mix)
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1 cup chopped romaine or iceberg lettuce
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1 apple, thinly sliced
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½ cup dried cranberries or raisins
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½ cup candied or toasted pecans
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½ cup shredded cheddar or Swiss cheese
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½ cup sliced red onion (optional)
Dressing:
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½ cup mayonnaise
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2 Tbsp sour cream
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1–2 Tbsp apple cider vinegar or lemon juice
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1 Tbsp honey
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Salt and black pepper, to taste
🔪 Instructions
1️⃣ Prepare Salad Base
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In a large salad bowl, combine mixed greens, chopped lettuce, apple slices, cranberries, pecans, shredded cheese, and red onion if using.
2️⃣ Make Dressing
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In a small bowl, whisk together mayonnaise, sour cream, apple cider vinegar, honey, salt, and pepper until smooth.
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Taste and adjust sweetness or acidity as needed.
3️⃣ Assemble Salad
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Pour dressing over salad just before serving.
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Toss gently to coat all ingredients evenly.
4️⃣ Serve
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Garnish with extra pecans or cheese if desired.
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Serve immediately as a side or top with grilled chicken for a main course.
🟢 Tips
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Apple choice: Granny Smith for tartness, Honeycrisp or Fuji for sweetness.
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Crunch factor: Toast pecans in a dry skillet for 2–3 minutes for extra flavor.
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Make ahead: Prepare salad ingredients and store separately from dressing to avoid sogginess.
🔁 Variations
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Protein boost: Add diced chicken, turkey, or ham.
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Fruit twist: Add pear slices or pomegranate seeds for seasonal flavor.
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Nut swap: Use walnuts or almonds instead of pecans.
If you want, I can make a “restaurant-style North Woods Inn Salad” version with a creamy, slightly tangy dressing that’s extra rich and tastes like it came straight from the inn.