Crunchy, Colorful Chopped Salad

Sometimes I just open my refrigerator. . .

to see what jumps up and says, 'pick me, pick me. . !'

So it was today. Earlier I made my tweaked version of Martha Stewart's Tuna and Apple Salad. I also wanted to make a crunchy vegetable salad. So this happened - and I had both for lunch. . .

1-2 ribs of celery and some greens

1-2 carrots (-or- part of 1 giant carrot)

1/4 sm.-med. purple cabbage

1 white spring turnip

1 purple shallot

Chop everything into a medium glass bowl. Toss with a little savory, herby vinegar and oil. To balance this, add a little sweet dressing such as poppy seed or French.

I picked at these two until there was only a little of each left, then I rolled it all up in that crispy cabbage leaf I used to line the bowl.

Wow, so good. . .My kind of lunch! . .Lin