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Ingredients

• ½ cup peeled, julienned broccoli stems (1 inch long)
• 1 cup julienned celery (1 inch long)
• 2 tablespoons cider vinegar
• 2 teaspoons Dijon mustard
• 8 ounces gorgonzola cheese, crumbled and partially chunky
• 1 cup peeled, julienned jicama (1 inch long)
• 1 teaspoon kosher salt
• 1 cup sour cream, low-fat or non-fat
• 2 tablespoons maple syrup, grade B preferred
• Olive oil
• 1 cup julienned radishes (about 1 small bag or 10 radishes)
• 1 cup julienned apple (about 2 apples, red and green)
• 2 cups thinly sliced romaine lettuce
• 2 cups julienned savoy cabbage
• 1 cup toasted chopped walnuts, optional
• 1 teaspoon freshly ground white pepper

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Ready In 45 Minutes

Servings: 4

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Cooking Instructions

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Step 1

• 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.
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Step 2

• Add the cheese and mix with a fork to combine without mashing the cheese. There should be visible chunks in the dressing.
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Step 3

• Add the walnuts to the salad, then add the dressing and toss to combine.
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Step 4

• Serve.

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