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Crisp Winter Salad with Maple Gorgonzola Dressing

 
This recipe is vegetarian.vegetarian
This recipe can be made gluten free by choosing gluten-free versions of basic ingredients commonly found in supermarkets or online.gluten-free
This recipe is suitable for a primal diet.primal
 
One serving costs about $3.13 One serving costs about $3.13

$3.13 per serving

5 people like this recipe

5 likes

This recipe is ready in 45 minutes

Ready in 45 minutes

4 winter,vegetarian,gluten-free,primal,gluten free,lacto ovo vegetarian,primal salad
spoonacular Score:79%

Spoonacular Score: 79%

 

Crisp Winter Salad with Maple Gorgonzola Dressing is a gluten free, primal, and vegetarian main course. This recipe serves 4 and costs $3.13 per serving. One serving contains 681 calories, 21g of protein, and 56g of fat. It can be enjoyed any time, but it is especially good for Winter. A mixture of savoy cabbage, jicama, pepper, and a handful of other ingredients are all it takes to make this recipe so flavorful. To use up the kosher salt you could follow this main course with the Low Fat Crumbs Cake (Kosher-Dairy) as a dessert. This recipe is liked by 5 foodies and cooks. From preparation to the plate, this recipe takes around 45 minutes. All things considered, we decided this recipe deserves a spoonacular score of 81%. This score is tremendous. Try Apple-and-Gorgonzola Salad With Maple Dressing, Winter Salad with Maple Candied Walnuts + Balsamic Fig Dressing (+ a big giveaway!), and Winter Beet and Pomegranate Salad with Maple Candied Pecans + Balsamic Citrus Dressing for similar recipes.

Ingredients

Servings:
0.5 cups
0.5 cups broccoli
broccoli
1 cup
1 cup celery
celery
2 Tbsps
2 Tbsps cider vinegar
cider vinegar
2 tsps
2 tsps dijon mustard
dijon mustard
8 oz
8 oz gorgonzola cheese
gorgonzola cheese
1 cup
1 cup jicama
jicama
1 tsp
1 tsp kosher salt
kosher salt
1 cup
1 cup low fat sour cream
low fat sour cream
2 Tbsps
2 Tbsps maple syrup
maple syrup
some
some olive oil
olive oil
1 cup
1 cup radishes
radishes
1 cup
1 cup green red apple
green red apple
2 cups
2 cups romaine lettuce
romaine lettuce
2 cups
2 cups savoy cabbage
savoy cabbage
1 cup
1 cup walnuts
walnuts
1 tsp
1 tsp white pepper
white pepper
0.5 cups broccoli
0.5 cups
broccoli
1 cup celery
1 cup
celery
2 Tbsps cider vinegar
2 Tbsps
cider vinegar
2 tsps dijon mustard
2 tsps
dijon mustard
8 oz gorgonzola cheese
8 oz
gorgonzola cheese
1 cup jicama
1 cup
jicama
1 tsp kosher salt
1 tsp
kosher salt
1 cup low fat sour cream
1 cup
low fat sour cream
2 Tbsps maple syrup
2 Tbsps
maple syrup
some olive oil
some
olive oil
1 cup radishes
1 cup
radishes
1 cup green red apple
1 cup
green red apple
2 cups romaine lettuce
2 cups
romaine lettuce
2 cups savoy cabbage
2 cups
savoy cabbage
1 cup walnuts
1 cup
walnuts
1 tsp white pepper
1 tsp
white pepper

Equipment

whisk
whisk
bowl
bowl
whisk
whisk
bowl
bowl


Instructions

  1. In a large bowl, toss the salad ingredients.
  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. Add the walnuts to the salad, then add the dressing and toss to combine. Serve.

Read the detailed instructions on Foodista.com – The Cooking Encyclopedia Everyone Can Edit

Price Breakdown

Cost per Serving: $3.13
Ingredient
½ cups broccoli
1 cup celery
2 tablespoons cider vinegar
2 teaspoons dijon mustard
8 ounces gorgonzola cheese
1 cup jicama
1 cup low fat sour cream
2 tablespoons maple syrup
some olive oil
1 cup radishes
1 cup green red apple
2 cups romaine lettuce
2 cups savoy cabbage
1 cup walnuts
1 teaspoon white pepper
Price
$0.10
$0.38
$0.11
$0.10
$3.52
$0.29
$1.56
$1.02
$0.67
$0.51
$0.55
$0.27
$0.40
$2.80
$0.22
$12.51

Tips

Price Tips

  • Most dairy products stay good well past their sell-by date. Instead of throwing out perfectly safe food that is just a few days or maybe even a week or two old, make sure the product smells fine, has a normal texture, and doesn't taste funny. Sniff testing isn't exactly rocket science and it can keep you from wasting food (and money).

Cooking Tips

  • If you're using olive oil to cook at high temperatures, make sure that the olive oil you're using has a high smoke point because heating an oil past its smoke point can ruin the flavor and even release harmful compounds into your dish. Many people recommend saving extra-virgin olive oil for cold dishes or for adding the finishing touch to a warm dish. You could also use canola oil, coconut oil, or another good high-temperature oil to be on the safe side.

  • When buying celery, make sure the stalks feel firm and the leaves look fresh. Store in your refrigerator's crisper for up to two weeks.

  • Kosher salt is a type of coarse-grained salt popular among chefs because it is easy to pick up with the fingertips and sticks well when coating meat. The name "kosher salt" comes from the word "koshering", the process of making food suitable for consumption according to Jewish law. You can easily substitute table salt or sea salt in recipes where the salt is being dissolved, but if you're using it to coat meat, you might wish you had the kosher salt.

  • Choose broccoli that is firm and does not have any yellow spots. Store your broccoli in your refrigerator's crisper and use within 3-5 days. The broccoli lesson in the academy has more information about selecting and storing broccoli.

  • get more cooking tips

Green Tips

  • According to the Environmental Working Group (EWG), celery is one of the worst vegetables in term of pesticide residue. If you're trying to reduce pesticide residue in your diet, be sure to buy organic celery.

Disclaimer

Nutritional Information

Quickview
680 Calories
20g Protein
55g Total Fat
29g Carbs
30% Health Score
Limit These
Calories
680
34%

Fat
55g
86%

  Saturated Fat
18g
114%

Carbohydrates
29g
10%

  Sugar
13g
15%

Cholesterol
62mg
21%

Sodium
1492mg
65%

Get Enough Of These
Protein
20g
42%

Vitamin K
79µg
75%

Manganese
1mg
74%

Vitamin A
3235IU
65%

Calcium
472mg
47%

Vitamin C
36mg
44%

Phosphorus
415mg
42%

Folate
143µg
36%

Vitamin B2
0.54mg
32%

Copper
0.59mg
29%

Fiber
7g
29%

Magnesium
95mg
24%

Potassium
817mg
23%

Vitamin B6
0.43mg
22%

Zinc
3mg
21%

Vitamin E
2mg
20%

Selenium
13µg
19%

Vitamin B12
0.93µg
16%

Vitamin B1
0.22mg
15%

Vitamin B5
1mg
15%

Iron
2mg
12%

Vitamin B3
1mg
7%

Vitamin D
0.4µg
3%

covered percent of daily need

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