Introduction

The North Woods Inn Salad, often simply called the “Green Salad” at Clearman’s North Woods Inn restaurants, is a beloved staple that captures the essence of classic American steakhouse dining. This simple yet iconic dish features crisp chopped iceberg lettuce generously coated in a rich, tangy buttermilk Gorgonzola dressing. Paired traditionally with the restaurant’s famous red cabbage slaw, garlic cheese bread, and hearty steaks, it has been a signature offering since the late 1950s in Southern California.

What makes this salad so enduringly popular is its perfect balance of textures and flavors—the cool crunch of iceberg against the creamy, pungent embrace of blue cheese dressing. In an era of complex, ingredient-heavy salads, the North Woods Inn Salad stands out for its straightforward elegance, proving that sometimes less truly is more. It’s a dish that evokes nostalgia for many Californians who grew up visiting the themed lodges, complete with snow-capped roofs and rustic interiors.

This blog post delves deep into the world of the North Woods Inn Salad, exploring its fascinating origins, cultural impact, precise ingredients, preparation tips, and more. Whether you’re recreating a childhood favorite or discovering it for the first time, this salad offers a delightful journey into healthful yet indulgent eating. Prepare to be inspired to whip up this quick masterpiece in your own kitchen.

Origin

The North Woods Inn Salad traces its roots to Clearman’s North Woods Inn, a chain of themed steakhouses founded by John Clearman in Southern California. Clearman, a Yale-educated theater enthusiast turned restaurateur, opened his first restaurant in 1946 and expanded with the North Woods Inn concept in 1958, starting in Monrovia (later relocated to San Gabriel). Designed to evoke a 19th-century Alaskan hunting lodge, the restaurants featured log cabins, faux snow on the roofs, stuffed animals, stained-glass lamps, and peanut shells on the floor for an immersive experience.

The salad itself emerged as part of the restaurant’s signature meal: a duo of salads—the green iceberg with blue cheese dressing and a marinated red cabbage slaw—served alongside cheese bread and massive steaks. This combination became iconic in the 1960s and beyond, with the creamy buttermilk Gorgonzola (or blue cheese) dressing being the star of the green salad. Copycat recipes proliferated online, reflecting its popularity among patrons who wanted to recreate the experience at home.

Clearman’s vision blended showmanship with hearty, comforting food, making the North Woods Inn a cultural landmark in Los Angeles and Orange Counties. Locations in Covina, La Mirada, and San Gabriel continue to serve the salad exactly as it was decades ago, preserving a slice of mid-century Americana amid modern dining trends.

The salad’s simplicity—chopped iceberg and house-made dressing—reflects the era’s preference for fresh, uncomplicated starters that complement rich mains. Over time, it has inspired countless home cooks, with variations appearing in newspapers like the Los Angeles Times and food blogs.

Cultural Significance

In Southern California cuisine, the North Woods Inn Salad holds a special place as a symbol of nostalgic, over-the-top Americana dining. The Clearman’s restaurants, with their theatrical lodge themes, represent a bygone era of themed eateries that transported diners to fantastical settings—here, a snowy North Woods cabin, complete with taxidermy and Tiffany-style lamps. This salad, served family-style in wooden bowls, embodies communal feasting and celebration.

For generations of locals, it’s tied to milestones: birthdays, anniversaries, post-game celebrations, and holiday gatherings. The “snow” on the roof year-round makes it a quirky holiday favorite, evoking winter wonder in perpetual sunshine. Culturally, it highlights the steakhouse tradition where salads act as refreshing counterpoints to indulgent proteins, much like wedge salads elsewhere.

The salad duo (green and red cabbage) has become legendary, often debated among fans—which is better? Its enduring appeal lies in comfort food that feels special, influencing copycat recipes and evoking memories of peanut-shell-strewn floors and boisterous atmospheres. In a fast-food-dominated landscape, it champions slow, flavorful dining experiences.

Today, it represents resilience: surviving freeways, changing tastes, and time, while reminding us of California’s eclectic restaurant history blending theater, food, and fantasy.

Ingredients Quantity

To recreate the authentic North Woods Inn Salad for 4-6 servings, gather these precise ingredients. The beauty lies in quality and simplicity.

For the Salad:

• 1 large head iceberg lettuce, chopped into bite-sized pieces (about 8-10 cups chopped). Iceberg is essential for its signature crispness and water content that holds the dressing perfectly.

For the Dressing (yields about 1.5 cups):

• 1/2 cup buttermilk – provides tang and thinness for coating.
• 1/2 cup mayonnaise – adds creaminess and richness.
• 4 ounces Gorgonzola cheese crumbles (or high-quality blue cheese) – the pungent heart of the flavor.
• 1/4 teaspoon garlic powder – subtle savory depth without overpowering.
• 1/4 teaspoon onion powder – enhances umami.
• 1/4 teaspoon white pepper – mild heat and brightness.
• 1/4 teaspoon salt – balances the cheeses and dairy.

These quantities ensure a dressing that’s thick yet pourable, with bold blue cheese notes tempered by seasonings. Use fresh, full-fat ingredients for the most authentic taste.

Optional Additions

While the classic North Woods Inn Salad shines in its minimalism, optional additions can elevate it without straying too far from tradition. Consider these enhancements for variety.

Add crumbled bacon bits for smoky crunch, mimicking steakhouse wedges. Thinly sliced red onions provide sharp contrast to the creamy dressing. Cherry tomatoes halved add juicy pops of sweetness and color.

For texture, sprinkle toasted walnuts or pecans. Fresh herbs like chives or parsley chopped finely brighten the flavors. A dash of Worcestershire sauce in the dressing can deepen umami, as some copycats suggest.

Mix in the restaurant’s red cabbage slaw for the authentic duo experience. Croutons homemade offer extra crunch. These options allow personalization while honoring the original’s crisp, creamy essence.

Experiment mindfully—start small to preserve the salad’s refreshing simplicity that has endeared it to fans for decades.

Tips for Success

Achieving the perfect North Woods Inn Salad requires attention to detail. Follow these tips for restaurant-quality results every time.

Use the freshest iceberg lettuce possible—crisp heads with tight leaves yield the best crunch. Chop just before serving to prevent wilting. Chill all components: cold lettuce and dressing ensure maximum refreshment.

Mix the dressing thoroughly until smooth; let it rest 30 minutes for flavors to meld. Use Gorgonzola for milder tang or bolder blue cheese varieties. Adjust seasonings gradually—taste as you go.

Dress the salad immediately before serving to avoid sogginess; toss gently but thoroughly for even coating. Serve in a chilled wooden bowl for authenticity if possible.

Make dressing ahead—it improves after refrigeration overnight. Double the batch for leftovers, as it keeps well up to a week. These tips transform a simple recipe into an unforgettable dish.

Instructions

Preparing the North Woods Inn Salad is remarkably straightforward, taking just 5 minutes once ingredients are ready. Follow these step-by-step instructions.

First, prepare the lettuce: Remove outer leaves if needed, core the head, and chop into bite-sized pieces. Rinse under cold water if desired, then dry thoroughly with a salad spinner or towels—excess moisture dilutes the dressing.

Next, make the dressing: In a medium bowl, combine 1/2 cup buttermilk, 1/2 cup mayonnaise, 4 ounces Gorgonzola crumbles, 1/4 teaspoon each garlic powder, onion powder, white pepper, and salt. Whisk vigorously until smooth and creamy; some cheese chunks are welcome for texture.

Transfer chopped lettuce to a large serving bowl. Just before serving, pour the dressing over the lettuce. Use tongs to toss gently but thoroughly, ensuring every piece is evenly coated.

Serve immediately for peak crispness. Pair with steak, cheese bread, or the red cabbage slaw for the full North Woods Inn experience. Enjoy this quick, crowd-pleasing classic.

Description

The North Woods Inn Salad is a masterpiece of simplicity: vibrant green iceberg lettuce chunks glistening under a luxurious blanket of creamy white dressing speckled with blue cheese veins. Visually, it’s refreshing and inviting, promising cool crispness.

On the palate, the first bite delivers an explosion of textures—the satisfying snap of cold lettuce giving way to the rich, velvety dressing. Tangy buttermilk cuts through mayonnaise’s smoothness, while Gorgonzola imparts earthy, funky depth balanced by subtle garlic, onion, and pepper notes.

It’s cool and refreshing yet deeply satisfying, cleansing the palate between bites of richer foods. The white pepper adds a gentle warmth, and salt enhances natural flavors. Overall, it’s indulgent without heaviness—a perfect starter that leaves you craving more.

This salad embodies comfort: familiar, flavorful, and fuss-free, evoking lodge dining warmth in every forkful.

Nutritional Information

The North Woods Inn Salad offers a mix of light and indulgent elements. Estimates per serving (for 6 servings, including dressing):

• Calories: Approximately 220-280, mostly from dressing fats.
• Fat: 20-25g (saturated 6-8g from mayo and cheese).
• Protein: 5-7g, primarily from Gorgonzola.
• Carbohydrates: 6-8g (low, from lettuce; minimal sugar).
• Fiber: 2g, aiding digestion.
• Vitamins: High in vitamin A and K from lettuce; calcium from cheese.

Iceberg provides hydration and crunch with few calories, while dressing adds richness. It’s moderately high in fats but portion-controlled. For lighter versions, reduce mayo or use low-fat alternatives, though flavor may change.

Overall, it’s a nutritious starter—fresh veggies balanced with protein and calcium, fitting healthful indulgence.

Conclusion

The North Woods Inn Salad endures as a testament to timeless appeal: simple ingredients crafted into something extraordinary. From its lodge origins to home tables, it brings joy through crisp texture, bold flavor, and nostalgic charm.

This dish reminds us that great food needn’t be complicated—quality and balance suffice. Whether recreating memories or starting new traditions, it delivers satisfaction in every bite.

As we wrap up this exploration, appreciate how such a modest salad has captured hearts for generations, proving classics never fade.

Recommendation

I wholeheartedly recommend making the North Woods Inn Salad your next go-to side or starter. It’s ideal for weeknight dinners, barbecues, or special occasions—quick, versatile, and always impressive.

Pair it with grilled steak for authenticity, or enjoy standalone for a light meal. Try the full restaurant experience with homemade red cabbage slaw and cheese bread.

For blue cheese lovers, it’s essential; even skeptics may convert with this creamy version. Share with family and friends—it sparks conversations and creates memories.

Dive in and savor this iconic salad today.

Embracing Healthful Indulgence

The North Woods Inn Salad perfectly embodies healthful indulgence: nutrient-rich greens meet flavorful, satisfying dressing. It encourages mindful eating—enjoying richness without excess.

In today’s wellness-focused world, this salad bridges pleasure and nutrition, showing indulgence can be balanced. Crisp lettuce hydrates and fills, while cheese provides satiating fats and protein.

Embrace it as part of a varied diet: fresh produce with moderate treats. It teaches that food should nourish body and soul, fostering joyful, sustainable habits.

Ultimately, the North Woods Inn Salad invites us to indulge wisely, celebrating life’s simple, delicious pleasures.