1/2 c. mayonnaise
1/4 c. plain yogurt
1 tbsp. sugar
2 tbsp. white vinegar
1 tsp. salt
1 tsp. celery seeds
1 tsp. Dijon-style mustard
Dash of white pepper
1 sm. head red cabbage, finely shredded
2 med.-sized tart green apples, cored, thinly sliced
1/3 c. finely chopped parsley
Lettuce or romaine leaves

Smoothly mix mayonnaise, yogurt, sugar, vinegar, salt, celery seeds, mustard and pepper. Lightly mix cabbage, apples, and parsley in a large bowl. Fold in dressing until well combined. Chill 1 hour or longer to blend flavors. Serve in a bowl lined with lettuce or romaine leaves. 4 servings.

For 2 servings, half of the ingredients. For 8 servings, double the ingredients, but use 1 large head of red cabbage.

TIPS: For best flavor, prepare this salad at least 1 hour before you plan to serve it, then chill to blend flavors. If you wish, the salad can be made the night before serving.