Salad was on the table for every family meal my mother ever made. (Or at least something she'd refer to as salad. )
In the summer months, when the garden was "putting on", it would be thick slabs of beefsteak tomatoes on top of a slice of Wonder Bread slathered with Miracle Whip, with a generous dash of salt and pepper...
Or, on the rare occasion there wasn’t a tomato to be carved up, a bowl of cucumber and onion, marinated in a bit of water and vinegar for only the amount of time it took her to pound, dredge, and fry the round steak and boil the potatoes, would suffice. These too, we’d make an open-faced sandwich with - minus the Miracle Whip, plus a little butter - and call it “salad”!
I'm sharing the recipe with you today not because its new, or novel, or difficult, but for all the other reasons; it's old, it’s nostalgic, and it’s easy. It’s also cool and refreshingly delicious on a hot summer evening - like all the evenings have been as of late. Eat it as it was probably meant to be eaten - as a side salad - or try it with bread and butter like my folks always did. Either way, it’s yummy!
Cucumber - Onion Salad
Ingredients:
1 large cucumber, peeled and sliced
2-3 slices of sweet or red onion
1/2 cup white vinegar
1 cup cold water
1 heaping Tablespoon of sugar
1 teaspoon salt
1 teaspoon pepper
Directions:
Peel and slice cucumber, and slice onion - seperating rings. Place in a bowl and add vinegar, water, sugar, salt and pepper.
Mix well.
Refridgerate for at least 45 minutes.
Serve.
