Crisp Winter Salad with Maple Gorgonzola Dressing

Ingredients

Check items off as you gather them. Confirm every packaged ingredient is labeled gluten-free.

• ½ cup peeled, julienned broccoli stems (1 inch long)
• 1 cup julienned celery (1 inch long)
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 8 ounces gorgonzola cheese, crumbled and partially chunky
• 1 cup peeled, julienned jicama (1 inch long)
• 1 teaspoon kosher salt
• 1 cup sour cream, low-fat or non-fat
• 2 tablespoons maple syrup, grade B preferred
• Olive oil
• 1 cup julienned radishes (about 1 small bag or 10 radishes)
• 1 cup julienned apple (about 2 apples, red and green)
• 2 cups thinly sliced romaine lettuce
• 2 cups julienned savoy cabbage
• 1 cup toasted chopped walnuts, optional
• 1 teaspoon freshly ground white pepper

Directions

1. In a large bowl, toss the salad ingredients.In a medium bowl, whisk the sour cream, oil, vinegar, mustard, maple syrup, salt, and pepper until smooth.
2. Add the cheese and mix with a fork to combine without mashing the cheese. There should be visible chunks in the dressing.
3. Add the walnuts to the salad, then add the dressing and toss to combine.
4. Serve.

Nutrition