Steps to Make D&J Meat Market

Winter Market Salad

Our mogadore location has just over 90 feet of fresh and frozen meat cases, displaying all kinds of cuts of meat from whole beef loins to pork chops to ground chuck patties.

Recipe Summary Winter Market Salad

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.

Ingredients | D&J Meat Market

¼ cup olive oil

¼ cup apple cider vinegar

1 teaspoon prepared yellow mustard

1 teaspoon Dijon mustard, or to taste

1 tablespoon honey, or to taste

salt and pepper to taste

1 beet, peeled and grated

1 small celery root (celeriac), peeled and grated

1 large carrot, peeled and grated

1 small Macintosh apple - peeled, cored, and cubed (Optional)

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.

Info | D&J Meat Market

prep: 30 mins total: 30 mins Servings: 4 Yield: 4 salads

TAG : Winter Market Salad

Salad, Coleslaw Recipes, No Mayo,