Für 4 Portionen

• 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