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Hayden Lake Gingham Salad Recipe

August 4, 2016

If you’ve never been to Hayden Lake, Idaho it is b.e.a.u.t.i.f.u.l.   Idaho sometimes receives bad press due to the groups that decided to make their home here in years past, but for those who really know this area, they know that the majority of people are amazing, and so is the scenery.  Mountains + lakes… everywhere. We’re known for it.


There is something else that Hayden Lake is widely known for also.  A favorite.  Something that people come from miles around to get.

This famous salad is not rocket science, but it just has the right balance of flavors: Part sweet, part tangy, part crunch, part surprising.

This recipe is a crowd pleaser, and I serve it for every bridal shower, baby shower, or any other luncheon/brunch type event I host, and people rave.  But I can’t take the credit.  The recipe is from the Hayden Lake Country Club.

Once a favorite gathering place for the Coeur d’Alene Indian Tribe, the Club location on the shores of Hayden Lake was originally the site of the Bozanta Tavern (Bozanta is an Indian word meaning “meeting place by the lake”). J.C. Olmsted of the distinguished Brookline, Massachusetts Firm of landscape architects – who designed New York’s Central park – was brought out to plan the grounds.

The lakeside resort was designed in 1907 by Kirtland Cutter, the leading Northwest architect of the era. In 1927 ownership of the tavern was transferred from the Inland Empire Railroad to a group of Spokane and Coeur d’Alene businessmen. It then became known as The Hayden Lake Country Club.

Lots of history here.  No wonder they make a good salad!

Enjoy, friends!  And come see us in Idaho sometime….


Hayden Lake Gingham Salad Recipe


  • Salad Dressing
  • 2 c. sugar
  • 1 tablespoon dry mustard
  • ¼ c. poppy seeds
  • 1 tablespoon Kosher salt
  • ½ small yellow onion, pureed
  • ¾ c. cider vinegar
  • ¼ c. balsamic vinegar
  • 2 c. salad oil
  • Salad Greens for 6
  • 1 large package sliced strawberries
  • 2 cans mandarin oranges
  • 1 1/2 cup toasted sliced almonds
  • 1 container Blue Cheese Crumbles
  • 3 cups fresh seasonal berries (raspberries, blueberries, blackberries) or other fruit
  • Grilled Chicken or Shrimp (optional)


  1. Put all dressing ingredients in a blender and mix on medium speed for 1 to 2 minutes.
  2. This recipe makes a lot of dressing. Trust me – you’ll want the extra!
  3. Right before serving, toss the greens with the dressing, almonds, and blue cheese. Top the greens with the various fresh berries and mandarin oranges and serve.
  4. *The berries can get crushed easily if mixing in the salad. Be careful.

Oh! and be sure to visit Honeysuckle Beach.  It is a fantastic public swimming area that is perfect for kids.  There is a shallow place to swim towards the beach, and a deeper area for the bigger kids too.


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  1. […] Hayden Lake Gingham Salad […]

    • David A Pierce says:

      I was the executive chef of the Hayden Lake Country Club , when I arrived in 1985 I was tasked to come up with a signature salad and the gingham salad was the results to showcase the fresh huckleberry the region is famous for.
      Signed: David

      • Krista says:

        Hi David! Oh this is so fun to have the actual author & chef on this thread – hooray! I LOVE that we can give you credit for this recipe. Well done. So many people tell me this is their favorite salad of all time. It says a lot that they are STILL serving it at the HLCC – legendary!

  2. Wendell says:

    YUM YUM!!!

  3. Missy says:

    Is it really 2 cups of sugar in the dressing? Just checking before I make it. I lived in Hayden Lake for years and loved this salad at the HLCC.
    Hope to hear back from you.


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