Wo-zydeco Salad Recipe

Prepare greens and vegetables

Wash and spin-dry the romaine lettuce; tear into bite-sized pieces and place in a large mixing bowl. Add the shredded red cabbage, sliced green and red bell peppers, sliced celery, thinly sliced red onion, corn kernels, and black-eyed peas. Toss gently to combine.

Add proteins and toppings

If using andouille sausage, warm slices briefly in a skillet over medium heat (1–2 minutes per side) until heated through and lightly browned; drain on paper towel and add to the salad bowl. Add sliced green onions, chopped cilantro, toasted pecans (or peanuts), and crumbled cheese. Toss gently to distribute ingredients evenly.

Taste a small portion for seasoning; hold off on adding additional salt or pepper until after dressing is incorporated.

Make the dressing

In a medium bowl or jar, combine mayonnaise, Greek yogurt, fresh lime juice, apple cider vinegar, mustard, hot sauce, honey, olive oil, Worcestershire sauce, smoked paprika, minced garlic, salt, and black pepper. Whisk vigorously (or shake in a lidded jar) until smooth and emulsified. Taste and adjust: add more lime for brightness, more hot sauce for heat, or a pinch more salt if needed.

Thin if necessary

If the dressing is too thick for tossing, whisk in up to 1 tablespoon cold water or additional lime juice, 1 teaspoon at a time, until you reach a pourable consistency.

Pour about 3/4 of the dressing over the salad in the large bowl (reserve remaining dressing for guests or for other uses). Toss gently but thoroughly with salad tongs until all components are evenly coated. Taste and add more dressing, salt, or pepper as desired.

Transfer the dressed salad to a serving platter or divide among 4 plates. Sprinkle a few extra chopped pecans and a little additional cilantro on top for garnish. Serve immediately so greens remain crisp.