Banana Cucumber Salad
Another slice of childhood, this Banana Cucumber Salad is one of my favorites on a hot summer day. The crunch of the cucumber, the sweet of the banana, the tang and spice of the dressing all conspire to make a lovely refreshing side-dish. (It works great as a side for a brunch – it is the perfect foil for a cheese omelette, or a BLT.)
Even the picture makes my mouth water. |
In a conversation with my
mother, she’s not at all sure where the recipe came from. She is sure, however, that one of earliest ‘chores’
was to make the dressing. (This is a catch-all dressing. Not just for this salad.) As
such, none of the measurements are accurate, and everything is by eye. So – mom’s
is a way more balanced version of this. Mine always has too much of something.
Usually mustard – that stuff is tough to measure!
Lastly, this recipe lends
itself nicely to healthing it up. Replace vinegar with cider vinegar. Sugar
with honey. (Just a bit tougher mix to start.)
Please enjoy this unusual
salad:
Banana Cucumber Salad
Dressing:
In a small cup, combine:- 2 tbsp sugar
- ¼ tsp dry mustard
- Salt
- Pepper
- 2 tbsp vinegar
Add slightly more canned
evaporated milk. (Don’t use evaporated skim milk or even 2%, as it won’t
thicken as much, if at all.)
You should end up with a
dressing that is about the same consistency of ketchup.
In salad bowl, add cucumbers
and bananas sliced into bite size pieces. (Again – open to interpretation. My
salad has bigger chunks. Mom’s is more refined with smaller pieces.) I use 1 of
each. A more for more people, or less .... well... if it’s just me, I still use
1 of each. :-)
Add dressing and combine.
Serve immediately.
Enjoy!
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