Thursday, 25 August 2011
I can't believe it's almost the END of summer. But it's definintely still hot here in Arizona. So I thought it was appropriate to blog another fabulous summer salad. This is direct from The Cafe Brenda Cookbook where I got my start back in Minneapolis.
This simple salad is a light and fresh accompaniment to a meal. Because there is no oil in the dressing, Cucumber-Orange Salad goes well with a meal this is already rich. Perhaps a creamy pasta or a grilled steak topped with gorgonzola cheese...
1 cucumber
2 oranges (or 1 orange and 1 grapefruit!)
1/2 medium red onion, peeled and sliced THIN
2 tablespoons rice vinegar
salt to taste
Peel cucumber and cut in half lengthwise. Scoop out the seeds and slice very thin. Peel the fruit and section it, cutting the sections away from the membrane. Combine the fruit, cucumber, red onion and vinegar. Salt lightly.
ENJOY your final days of summer everyone. Drink wine. Eat good food. Laugh a lot!
