Fall Chopped Salad
 
Makes 10 to 12 servings
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
Instructions
  1. In a small bowl, whisk together mayonnaise and next 6 ingredients. Cover and refrigerate for up to 3 days.
  2. In a large bowl, toss together lettuces and all remaining ingredients. Add mayonnaise mixture, tossing to combine. Serve immediately.
Notes
Kitchen Tip: This salad can easily be transported in individual servings in Mason jars.
Recipe by Paula Deen Magazine at https://www.pauladeenmagazine.com/fall-chopped-salad-recipe/