Crisp Winter Salad with Maple Gorgonzola Dressing

Photo and recipe by Tami Ganeles Weiser Yield:  8 servings
Prep Time:  30 minutes Cook Time:  0 minutes

Crisp Winter Salad with Maple Gorgonzola Dressing

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)


  1. To prepare the salad: In a large bowl, toss the lettuce, Savoy cabbage, celery, jicama, radishes, apples and broccoli.
  2. 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.
  3. Add the walnuts to the salad. Drizzle the dressing over the salad, and toss to combine. Serve.

Kitchen Tips

  1. 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.
  2. 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.


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