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.