FFWD – Hélène’s All-White Salad

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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.

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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.

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You can check out everyone else’s white-on-white greens here: Hélène’s All-White Salad

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30 thoughts on “FFWD – Hélène’s All-White Salad

  1. 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.

  2. 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!

  3. 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.

  4. 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!

    1. 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.

  5. 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!

  6. 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…….

  7. 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.

  8. 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!

  9. 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.

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