Ingredients
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)
½ cup peeled, julienned broccoli stems (1 inch long)
Dressing:
1 cup sour cream, low-fat or non-fat
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
Preparation
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.
