My salad for this week’s assignment wasn’t so much white as spring green, matching the turn of weather we’ve had this week. After a period of cold, damp weather that seeped into the bone, it now feels like time to put away heavy coats and sweaters until autumn rolls around.
It’s also that in-between time where there isn’t much produce that’s in season, save for a few brassicas and storage fruits and vegetables. So, salad featuring cabbage and apples is perfect for this time of year. With mushrooms for meatiness and celery for extra crunch, this salad made for a surprisingly filling dinner.
I wasn’t sure about the lemon-yogurt dressing – it was entirely too tart when I tasted it. The sweetness of the apples in the salad transform the taste, though. I think if I make it again, I’ll add in a shot of apple juice to make it a little more versatile.
Kevin skipped the dressing altogether and sprinkled some lemon juice on his, instead. He’s trying to work toward becoming vegan, or at least vegan-ish, so some French Fridays assignments may get put off until I have a meat-eating audience at hand, as last week’s Boeuf à la Ficelle did. Maybe I’ll do a game version of that one for my parents some time.
If you’re looking for a meatless meal that suits this season, you can find the recipe for this week’s dish here.
You can check out everyone else’s white-on-white greens here: Hélène’s All-White Salad
One Wet Foot 
I had that same thought, that this is a great winter salad, to be enjoyed when there is a dearth of fresh produce. We are also starting to see signs of spring here, the crocuses starting popping up weeks ago. But I think that it will still be a while before we start to see anything new and exciting in the produce aisle.
Yes, it will be a while. I’m focusing on the first flowers coming up and enjoying slaws and roasted veg.
Teresa, actually there is quite a bit of produce available around here to make this type of winter salad with or without a few variations – it is always a good idea to use seasonal ingredients and your salad looks wonderful. This recipe seems to have gotten some mixed reviews but it was fun putting it together.
Have a wonderful weekend!
That’s great, Andrea. I’ve seen a lot of lovely fennel in the markets around here and need to put it to use. Hope you had a wonderful week!
This was better than I expected. I not fond of yogurt, but blended altogether with the other
ingredients, it was really tasty. This would also be good with some cheeses added such
as goat or blue cheese. Next time. Have a great weekend.
Goat cheese, blue cheese, or even Parmesan would be nice with this – I agree. Hope you had a great week, Nana!
We enjoyed this one – it is a good summer salad for us when we don’t have a lot of fresh produce in our markets (too hot to grow anything locally, and once the tourists leave the markets don’t keep stocked). Glad you enjoyed this – and your bit of green in the garden is great! Happy Valentine’s Day!
You have the opposite problem – our abundance comes in high summer here. Hope you had a lovely Valentine’s Day!
Sign of spring here too. In fact an early one as some of my bulbs are bulbing already!
There are bulbs starting to show everywhere here, too! Except for the crocuses in my yard which sometime in June and sometimes in November – they’re very contrary.
No signs of Spring here… nothing but white. Odd about the dressing. I wonder if your yogurt was just extra tangy because mine tasted like regular lemon mayo. Glad you enjoyed it too.
I wonder – or perhaps my lemon was just extra-juicy. I tried to be careful about how much I put in at first, but maybe I overdid it.
Spring has arrived in southern Europe as well! I can’t wait until the magnolias are in bloom! I liked the salad and made a very different vinaigrette without the egg and the yoghurt!
Your mustard vinaigrette sounded wonderful!
I am so ready for Spring, but we have another 4 inches today. To add to the two feet already on the ground. I imagine that impacted my view on the all white salad but it was just not a hit. My apples were incredibly tart granny smith’s so it appears I had nothing sweet to add. Glad you enjoyed it. Onward to the crepes…….
I was lucky – the Granny Smiths I used had a nice balance of tart and sweet. Hope you see some spring, soon!
More snow tonight…I’m ready for this winter to end! This one sure got mixed reviews…but glad you enjoyed!
This was another recipe that divided the crowd – I can see enjoying it more with some tweaks, even though I liked it as written.
I’m glad you enjoyed this one. It definitely was not one of my favorites. I love the photo of the snowdrops. I wish ours were coming up. Instead they are under a one foot plus blanket of snow.
Hope the snow leaves soon!
Love that closeup pic of your salad! I found the dressing tart too and I ate my portion of the salad as a supper snack, with chopsticks – good idea for a dieter – the chopsticks and the salad!
Thanks, Emily! I’ll definitely tweak the dressing in future.
I’m so jealous of your warm weather! I’m getting very tired of the snow and cold. Very pretty photos of a plain-looking (if not tasting) salad.
Thanks, Jora! I hope you see some green there, soon.
I really like the idea of making the dressing with a little bit of apple juice. The dressing was the highlight of this salad for me.
Spring is not showing signs here – sigh.
Your poor turkey friends! Here’s to spring showing up soon.
No signs of Spring in NJ…that’s why I’m in Florida! At this moment there is about 2 feet of snow on the ground…ugg!!
Your salad looks yummy…I really enjoyed the dressing.
I think Florida was a wise choice – you and Mary are smart cookies (though on different coasts).
Your salad looks dleightful with the sesame seeds on top. I liked this one.
Thanks, Gaye! The sesame seeds were a great addition, though I think in future I’ll toast them. My salad wasn’t all that white, after all.