Winter Market Salad12 Reviews
- Prep: 30 min
- Ready In: 30 min
“Eating local in the winter can be hard in the North, but this will cure cravings for raw fresh food. Aside from the salt, pepper, and olive oil, most ingredients can still be found in the dead of winter from local farmers at the market. It makes a great alternative to coleslaw with burgers, or to serve with eastern European fare like pieroge or latkes.” - by lynzee
Original recipe yields 4 salads
- Place the olive oil, vinegar, yellow mustard, Dijon mustard, and honey into a screw top jar. Seal, and shake to blend the salad dressing. Season to taste with salt and pepper.
- Scatter the beet, celery root, carrot, and apple in layers onto individual salad plates. Drizzle with dressing to serve.
Amount Per Serving (4 total)
- 219 cal
- 14 g
- 22.2 g
Based on a 2,000 calorie diet
Reviews (12)Rate This Recipe
"This was delicious! The apple is a must (I used Fuji). I left out the celery root and used half the dressing. The combination of the sweet veggies/apple and tangy dressing was perfect, and the apple a..." See moredded a nice juiciness and texture. Very easy to prepare, too!"
"I really liked this, once I got past the appearance. Of course, the whole salad turns a uniform neon red from the beets and I found that unappetizing, but the flavor combo of the veggies and the dress..." See moreing was great. I kept to the recipe and used a food processor for quick shredding. It tasted best after sitting a couple hours. Served with herb roasted pork tenderloin and was a great accompaniment."
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