Patio Apple Salad

• 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
• 12 cup mayonnaise (use a good quality, such as Hellmann's)
• 12 cup sour cream
• 1 teaspoon lemon juice (fresh is best)
• 1 teaspoon poppy seed
• 12 teaspoon prepared mustard
• 5 tablespoons olive oil
• 2 tablespoons lemon juice (fresh is best)
• salt and pepper, to taste

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.

head red cabbage, green cabbage, apples, cucumber, mayonnaise, sour cream, lemon juice, poppy seed, mustard, olive oil, lemon juice, salt

Taken from www.food.com/recipe/patio-apple-salad-385184 (may not work)