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Categories:
Salad romaine lettuce cabbage celery jicama apple broccoli stems dressing sour cream olive oil cider vinegar mustard maple syrup kosher salt freshly ground white pepper Gorgonzola cheese walnuts
Viewed: 57 - Published at: 7 years agoIngredients
- Salad:
- 2 cups thinly sliced romaine lettuce
- 2 cups julienned savoy cabbage
- 1 cup julienned celery (1 inch long)
- 1 cup peeled, julienned jicama (1 inch long)
- 1 cup julienned radishes (about 1 small bag or 10 radishes)
- 1 cup julienned apple (about 2 apples, red and green)
- 1/2 cup peeled, julienned broccoli stems (1 inch long)
- Dressing:
- 1 cup sour cream, low-fat or non-fat
- 1/2 cup olive oil
- 2 tablespoons cider vinegar
- 2 teaspoons Dijon mustard
- 2 tablespoons maple syrup, grade B preferred
- 1 teaspoon kosher salt
- 1 teaspoon freshly ground white pepper
- 8 ounces gorgonzola cheese, crumbled and partially chunky
- 1 cup toasted chopped walnuts, optional
Method
- 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. Add the cheese and mix with a fork to combine without mashing the cheese. There should be visible chunks in the dressing.
- Add the walnuts to the salad, then add the dressing and toss to combine. Serve.
