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Prep Time: 20 Minutes Cook Time: 0 Minutes |
Ready In: 20 Minutes Servings: 8 |
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This patio apple salad is a good choice for a light summertime entree. The meal is easily completed when served with hot corn muffins or bran muffins. From an old newspaper clipping. Ingredients:
1 small head red cabbage |
1 small head green cabbage |
2 apples, cored and diced (use a good flavored apple, such as jonathan, cortland, fuji or winesap) |
2 cups cooked ham, diced |
1 small cucumber, peeled and thinly sliced |
1/2 cup mayonnaise (use a good quality, such as hellmann's) |
1/2 cup sour cream |
1 teaspoon lemon juice (fresh is best) |
1 teaspoon poppy seed |
1/2 teaspoon prepared mustard |
5 tablespoons olive oil |
2 tablespoons lemon juice (fresh is best) |
salt and pepper, to taste |
Directions:
1. For the poppy seed dressing: Combine all ingredients; mix until smooth, adding salt and pepper to taste.
2. For the lemon and oil dressing; combine the ingredients together, salt and pepper to taste.
3. Remove several outer leaves from green cabbage; set aside.
4. Shred each head of cabbage into a separate bowl.
5. Add apples and ham to the green cabbage; toss with poppy seed dressing.
6. Combine red cabbage and cucumber; toss with lemon and oil dressing.
7. Arrange reserved cabbage leaves on a round serving platter.
8. Place red cabbage mixture on platter; mound green cabbage mixture in center.
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