Paula Deen Lady and Sons’ Salad

Paula Deen Lady and Sons’ Salad is a tangy mixed greens salad tossed in homemade Gorgonzola dressing. It takes about 15 minutes, serves 10, and works as a side for any dinner party or holiday spread. This is the house salad from her Savannah restaurant, the one people still talk about.

The Gorgonzola makes or breaks this dressing. Too little and it tastes like mayo with lemon. Too much and it overwhelms the greens. Eight ounces blended into three quarters of a cup of mayo is the right ratio. It gives every bite a sharp, creamy punch without turning heavy.

Mix the dressing first and let it sit in the fridge while you slice the vegetables. Cold dressing clings better to the greens. Toss right before serving so the leaves stay crisp. Leftovers get soggy fast, so only dress what you plan to eat.

Paula Deen Lady and Sons’ Salad

0.0 from 0 votes

Course: SaladCuisine: American, SouthernDifficulty: Easy

Servings

10

servings

Prep time

15

minutes

Cooking timeminutes

Calories

225

kcal

A crisp wild greens salad with sliced red onion, red pepper, and toasted walnuts, all dressed in a thick Gorgonzola dressing made from scratch with mayo, sour cream, and red wine vinegar.

Ingredients

• 3/4 cup mayonnaise
  

• 3 tablespoons Sour cream
  

• 1/2 juiced lemon
  

• pinch Paula Deen Silly Salt
  

• 1 teaspoon garlic powder
  

• 8 oz Gorgonzola
  

• 2 tablespoons red wine vinegar
  

• 1 tablespoon buttermilk
  

• 4 cups wild greens salad mix
  

• 1/2 sliced red onion
  

• 1 sliced red pepper
  

• for garnish walnuts

Directions

• For the dressing: In a large bowl, mix all ingredients together.
• For the salad: In another large bowl, mix together all the salad ingredients. Drizzle with dressing and top with walnuts.

Tools for this recipe

• OXO salad spinner, Zulay metal lemon squeezer, Pyrex 3-piece glass mixing bowl set, Hellmann's real mayonnaise, 30 oz. As an Amazon Associate I earn from qualifying purchases.

FAQs

Can you use blue cheese instead of Gorgonzola?

Blue cheese works, but Gorgonzola is milder and creamier. Standard blue cheese crumbles will make the dressing sharper and more pungent. Use the same amount and taste as you mix. The texture stays the same either way.

How far ahead can you make the dressing?

The dressing keeps in a sealed jar in the fridge for up to 3 days. It actually tastes better after a few hours because the flavors come together. Give it a good stir before using since the buttermilk can separate.

Why does the recipe call for both mayo and sour cream?

Mayo gives the dressing its body and cling. Sour cream adds tang without thinning it out. Skipping either one throws off the balance. The combination is what creates that thick, creamy coating on every leaf.

Should the walnuts be toasted or raw?

Toasted walnuts give you better crunch and flavor. Spread them on a baking sheet at 350 degrees for about 8 minutes until they smell nutty. Raw walnuts taste flat by comparison. Chop them rough so you get a mix of big and small pieces.

Can you make this salad ahead for a potluck?

Keep the dressing, greens, and toppings in separate containers and assemble at the last minute. Dressed greens go limp within 30 minutes. Pack the walnuts separately too so they stay crunchy. This salad does not hold well once dressed.