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Summer Salad
Snipped this from a Memorial Day menu:
"Homey old favorites, and we're having it on Sunday... Marinated tomato, cucumber, and onion salad" My mother always made this salad at the beginning of summer, and we kept it going until the fall. She used cukes, red onion and tomatoes with a simple oil and vinegar dressing. When I married, my husband knew it as just cucumbers and onions with a vinegar, salt and sugar dressing. I'm wondering what other versions are out there. The best part was the final meal in September -- the super-saturated veggies as a sandwich on pumpernickel bread. |
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"CaliforniaLavender" > wrote in message ps.com... > Snipped this from a Memorial Day menu: > "Homey old favorites, and we're having it on Sunday... Marinated > tomato, cucumber, and onion salad" > My mother always made this salad at the beginning of summer, and we > kept it going until the fall. She used cukes, red onion and tomatoes > with a simple oil and vinegar dressing. When I married, my husband > knew it as just cucumbers and onions with a vinegar, salt and sugar > dressing. I'm wondering what other versions are out there. The best > part was the final meal in September -- the super-saturated veggies as > a sandwich on pumpernickel bread. My mother always made that salad. She was from Indiana and they called it 'thunder and lightning' > |
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On 30 May 2005 07:09:52 -0700, "CaliforniaLavender"
> wrote: >Snipped this from a Memorial Day menu: > "Homey old favorites, and we're having it on Sunday... Marinated >tomato, cucumber, and onion salad" >My mother always made this salad at the beginning of summer, and we >kept it going until the fall. She used cukes, red onion and tomatoes >with a simple oil and vinegar dressing. When I married, my husband >knew it as just cucumbers and onions with a vinegar, salt and sugar >dressing. I'm wondering what other versions are out there. The best >part was the final meal in September -- the super-saturated veggies as >a sandwich on pumpernickel bread. I remember as a kid my Grandmother would serve lettuce and sliced tomatoes with a dollup of mayonaise as an accompanyment to various other vegetables like "white half runner" green beans, pinto beans, stewed squash and mashed potatoes. Homemade real mashed potatoes with lots of real butter and salt and pepper! It was delicious! Bill |
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On 30 May 2005 07:09:52 -0700, "CaliforniaLavender"
> wrote: >Snipped this from a Memorial Day menu: > "Homey old favorites, and we're having it on Sunday... Marinated >tomato, cucumber, and onion salad" >My mother always made this salad at the beginning of summer, and we >kept it going until the fall. She used cukes, red onion and tomatoes >with a simple oil and vinegar dressing. When I married, my husband >knew it as just cucumbers and onions with a vinegar, salt and sugar >dressing. I'm wondering what other versions are out there. The best >part was the final meal in September -- the super-saturated veggies as >a sandwich on pumpernickel bread. I love that salad. It tastes just like summer. I use Zesty Italian as my dressing. I never thought about making a sandwich with the veggies -- that sounds great. Tara |
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On 30 May 2005 07:09:52 -0700, "CaliforniaLavender"
> wrote: >Snipped this from a Memorial Day menu: > "Homey old favorites, and we're having it on Sunday... Marinated >tomato, cucumber, and onion salad" >My mother always made this salad at the beginning of summer, and we >kept it going until the fall. She used cukes, red onion and tomatoes What do you mean by "kept it going"? Kept making it? Or: kept adding stuff as you took it out but never used it all up? Sue(tm) Lead me not into temptation... I can find it myself! |
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Kept adding stuff as we took it out, but never used it all up until
Labor Day. |
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Kept adding stuff as we took it out, but never used it all up until
Labor Day. |
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On 30 May 2005 15:00:16 -0700, "CaliforniaLavender"
> wrote: >Kept adding stuff as we took it out, but never used it all up until >Labor Day. > Is there an advantage to that or is it just a thing to do? Do you make a lot to start with so the amount you take out and put back in is small compared to the bowl? Is there any special care? I've never heard of this so I'm curious about it! Sue(tm) Lead me not into temptation... I can find it myself! |
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On 30 May 2005, CaliforniaLavender wrote: > Snipped this from a Memorial Day menu: > "Homey old favorites, and we're having it on Sunday... Marinated > tomato, cucumber, and onion salad" > My mother always made this salad at the beginning of summer, and we > kept it going until the fall. She used cukes, red onion and tomatoes > with a simple oil and vinegar dressing. When I married, my husband > knew it as just cucumbers and onions with a vinegar, salt and sugar > dressing. I'm wondering what other versions are out there. The best > part was the final meal in September -- the super-saturated veggies as > a sandwich on pumpernickel bread. > > My family makes both these versions, with several variations. We use a good bottled Italian dressing. The trick is how long it is soaked in the dressing. Sometimes we just sprinkle the cukes and *red* onions (always) and sometimes tomatoes with the dressing just a few minutes before serving or put it all together and soak for days or something in between. The "sprinkle" adds flavor but doesn't "wilt" the veggies. Soaking for days does "wilt" the veggies to way beyond limp. The "sprinkle" was good for cukes, onions, toms served on some crisp lettuce. Others: Couple crisp lettuce leaves, several slices toms, a dab of Ranch, sprinkled with crisp, crumbled bacon. Pear half with a dab of mayo sprinkled with grated cheese. Canteloupe chunks and big, purple, seedless grapes (doused in champagne ain't too shabby) Then all the old standards: Corn salad English pea salad 3 bean Macaroni salad carrot and raisin Waldorf 5 cup Ambrosia Potato salad Black-eyed pea salad Texas Caviar And anything else we can dream up when it is 100 degrees in the shade with 90% humidity! Elaine, too |
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