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Fall Chopped Salad

By Paula Deen

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Featured in:

Cooking with Paula Deen Magazine

Difficulty: Easy

Prep time: 20 minutes

Servings: 10 to 12

Ingredients

  • 1 cup mayonnaise
  • ½ cup buttermilk
  • ⅓ cup finely grated Parmesan cheese
  • 2 tablespoons minced fresh sage
  • 2 teaspoons champagne vinegar
  • 1 teaspoon ground black pepper
  • 1¼ teaspoon Kosher salt
  • 1 head iceberg lettuce, chopped
  • 1 head romaine lettuce, chopped
  • 1 seedless cucumber, chopped
  • 1 small jicama, peeled and finely chopped
  • 1½ cups finely chopped celery
  • 2 Gala apples, cored and finely chopped
  • 1 (5-ounce) bag dried cranberries
  • 2 cups chopped toasted pecans

Directions

In a small bowl, whisk together mayonnaise and next 6 ingredients. Cover and refrigerate for up to 3 days.

In a large bowl, toss together lettuces and all remaining ingredients. Add mayonnaise mixture, tossing to combine. Serve immediately.

Kitchen Tip: This salad can easily be transported in individual servings in Mason jars.