Summer Time is Salad Time

This recipe was given to me by my dear friend Rae Rosenfeld. It is one of her husband Steve's favorite recipes. It is a great salad now that summer is coming, use it for a barbecue, as a side dish, or anytime of the year. It is fast and easy to make.

CUCUMBER SALAD ROSENFELD
Rae Rosenfeld

2 cucumbers, peeled, seeded and sliced
1 large onion, peeled and sliced in thin rings
3 tablespoons white vinegar
2 tablespoons sugar
¾ cup mayonnaise

Mix the sugar, white vinegar, and mayonnaise together in a large mixing or serving bowl. Peel and slice the cucumbers and put them into the bowl. (See pictures below - I like to run a fork up the sides of the cucumber, slice them in half, remove the seeds and them slice them into a half-moon shape) Peel and very thinly slice the onions in circles and place on top of the cucumbers. Mix well and refrigerate. Prepare a day in advance where possible to allow flavors to blend. You can adjust any of the ingredients to taste. Serves 6.

This is what you will need for the recipe:


2 cucumbers, peeled, seeded and sliced
1 large onion, peeled and sliced in thin rings
3 tablespoons white vinegar
2 tablespoons sugar
¾ cup mayonnaise

I mix everything in a plastic storage container so
when I am finished I can just put it in the refrigerator
until I am ready to serve it

Mix the sugar,

white vinegar


and mayonnaise

together in a large mixing or serving bowl.

Stir well to blend.

Peel the cucumbers.

I like to run a fork up the sides to give it a nicer
presentation (my mother always did this)

Cut the cucumbers in half

Use a teaspoon to scrape out and remove the seeds

Place the cucumbers, rounded side up on a dish or board

slice the cucumbers about 1/2-inch thick into half-moon shaped pieces.


add them to the mayonnaise mixture.

Peel the onion

Leave the root end intact for easier slicing

Place the onion on your dish or board

and very thinly slice the onions in circles

Separate the circles with your fingers

and place on top of the cucumbers.

Mix well,

cover

and refrigerate.

Prepare a day in advance where possible to allow flavors to blend.
You can adjust any of the ingredients to taste.

Place in a serving bowl, or

individual ramekins to serve...

Enjoy!

Athena's Summer Slaw Salad

This is another of the wonderful salads prepared by my dear friend Athena the night we had a delicious Greek dinner at her house. It took her no time at all to put it together.
Athena's Summer Slaw Salad
Athena Avramidis

1 head of cabbage, cut into thin slices (you could easily use 1 or 2 bags of cole slaw mix)
Use about 1/2 - 3/4 of the cabbage
1 (20 ounce can) pineapple chunks drain and save the juice
1/4-1/2 cup walnut halves (you can use chopped if that's what you have)
1/4 teaspoon salt
1/3 of the drained pineapple juice (from the total amount in the can)
Olive oil (about 1 -2 tablespoons)

Cut off the thick end of the cabbage. Cut the cabbage in quarters. Remove the thick piece of core from each piece. Slice the cabbage paper thin. Place the cabbage in a bowl. Add the walnuts. Add the salt. Drain the juice from the pineapple; set aside. Add the pineapple chunks to the salad. Pour in about one third of the reserved pineapple juice. Drizzle a little olive oil over the salad. Toss together. Refrigerate until ready to serve.

Here is how you make the salad:

Cut off the thick end of the cabbage
Cut the cabbage in quarters


Remove the thick piece of core from each piece

Slice the cabbage paper thin



Place the cabbage in a bowl


Add the walnuts


Add the salt


Drain the juice from the pineapple; set aside


Add the pineapple chunks to the salad




Pour in about one third of the reserved pineapple juice



Drizzle a little olive oil into the salad



Toss together



Refrigerate until ready to serve.