Crisp Winter Salad with Maple Gorgonzola Dressing
Photo and recipe by Tami Ganeles Weiser
Prep Time: 30 minutes Cook Time: 0 minutes
Most 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.
2 cups thinly sliced romaine lettuce
2 cups julienned Savoy cabbage
1 cup julienned celery (cut in 1 inch long strips)
1 cup peeled, julienned jicama (cut in 1 inch long strips)
1 cup julienned radishes (about 1 small bag or 10 radishes)
2 apples, red and green, cored and julienned (about 1 cup)
½ cup julienned broccoli stems (1 inch long)
1 cup low-fat or nonfat sour cream
½ 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 (see Kitchen Tips)
- To prepare the salad: In a large bowl, toss the lettuce, Savoy cabbage, celery, jicama, radishes, apples and broccoli.
- To prepare the dressing: In a medium bowl, whisk the sour cream, oil, cider 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. Drizzle the dressing over the salad, and toss to combine. Serve.
- You can find toasted or roasted nuts in most supermarkets, but if you can’t, or if you prefer to roast your own, try The Weiser Kitchen’s Roasted Nuts recipe.
- Brussels sprouts may be substituted for the savoy cabbage. Feel free to add other vegetables, such as peppery watercress or turnips and rutabaga. This is a veggie lover’s salad.