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Crisp Winter Salad with Maple Gorgonzola Dressing
Tami Weiser
6 servings
BeginnerMost folks think of winter as a rather boring time for vegetables and salads. Not on my watch! I love serving and eating crunchy winter salads and slaws. The sweet, creamy, and assertive dressing binds this salad together.
Total Steps
3
Ingredients
16
Tools Needed
1
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The Weiser KitchenIngredients
- 2 cups thinly sliced romaine lettuce
- 2 cups julienned savoy cabbage
- 1 cup julienned celery
- 1 cup peeled, julienned jicama
- 1 cup julienned radishes
- 1 cup julienned apple (red and green)
- 1/2 cup peeled, julienned broccoli stems
- 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)
Instructions
1
Step 1
In a large bowl, toss the salad ingredients.
2
Step 2
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.
3
Step 3
Add the walnuts to the salad, then add the dressing and toss to combine. Serve.