Winter Market Salad

12 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

Directions

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.

Nutrition

Amount Per Serving (4 total)

Calories
219 cal
11%

Fat
14 g
22%

Carbs
22.2 g
7%

Based on a 2,000 calorie diet

Reviews (12)

Rate This Recipe

KymInNM

Mar. 3, 2009

"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!"

cjucoder

May. 1, 2009

"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."

J-9

Apr. 16, 2010

"This is one great salad! I had to leave out the celeriac-- it's not easy to come by around here. The apple is a must-- it just goes so well with everything else. Thanks for the recipe, Lynzee!..." See more"

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