by Paige
I like a hearty salad for my lunch options. This is one that can be enjoyed for dinner the night before and then again the next day — say that about a SALAD!! I know that not all people love the stinky cheeses as I do - so please note that this one can easily be done without the Blue Cheese. If I did this without Stinky Cheese - I would add A WHOLE LOT of fresh herbs taking it to the Ranch Side of the Tasting Pool.
½ head celery (about 6-7 stalks), peeled and thinly sliced, leaves picked and reserved
1 bunch radishes, ends trimmed, thinly sliced
1 bunch young turnips, ends trimmed, halved, thinly sliced
5 red spring onions, white and green parts thinly sliced
2 C rough Chop Cabbage
2 Persimmons - Wedged
1 can well drained Garbanzo Beans
¾ C fresh flat leave parsley, chopped
¾ C Fresh Celery Leaves, Chopped
¼ C Dill, Chopped
For the sauce:
½ C Gorgonzola/blue cheese, room temperature
3 T Best Foods Real Mayo
¾ C Plain Yogurt
¼ C freshly squeezed lime juice plus 2 teaspoons zest (can sub champagne vinegar)
2 t kosher or sea salt
10 grinds black pepper
1-2 T Sugar, if thats you thing. It’s not mine…
In a mixing bowl, whisk together the blue cheese, mayonnaise, yogurt, lime juice and zest, salt and pepper until well combined. Cover and chill until ready to serve. Just before serving in a large bowl toss all the vegetables, chopped parsley and celery leaves; add the sauce and mix well to combine. Taste for seasonings and serve.