If you’re anything like me, you love trying new recipes but also rely on some “old faithfuls” that never disappoint. This salad is one of mine, and it’s crept into the “toolbox” of friends and family too. I must admit that I stole this recipe from somewhere, but can’t remember where.
In the past I have gone to the trouble of making a homemade honey mustard vinaigrette, but time didn’t allow today and we’re going with store bought. I did, however, make these DIY candied walnuts this afternoon when I realized that I had forgotten them at the store last night. No WAY was I going to the grocery store the day before Thanksgiving!
I usually prepare this right in individual bowls, but you can do it in a big salad bowl as well. Tastes great, and adds nice color to the table too!
FAVORITE FALL SALAD
- Mixed greens (I prefer Earthbound Farm’s Organic Herb Blend)
- Red onion, thinly sliced
- Fresh shaved parmesan
- Dried cranberries or cherries
- Candied walnuts or pecans
- Apple or pear, thinly sliced
- Honey mustard vinaigrette (I’ve used this recipe in the past.)
While I’m not 100% convinced that spring is here to stay, it’s here for the time being and we’re loving it! Makes me think of summer, things turning green, sunshine and fresh produce.
My grandma passed a week ago so she’s been on a my mind a lot this past week. She used to make this cucumber and onion salad that I remember hating with a passion but eating because it got put on my plate… but somehow as I got older I learned to love it and still do. With a few twists and add-ons it’s become one of my favorite summer dishes.
I’m not a person who has cravings, but when I do it’s not for chocolate, it’s not for salt, it’s not for ice cream… it’s for something spicy. So, we took Grandma’s cucumber and onion salad and gave it a little kick. 🙂
SPICY CUCUMBER AND ONION SALAD
- 2 large seedless cucumbers, thinly sliced
- 1 onion, thinly sliced
- 1 c. white vinegar
- 1 c. water
- 3/4 c. sugar
- 1 T. dill
- 2 tsp. red pepper flakes
- 1 tsp. lemon juice
Combine vinegar, water, sugar, lemon juice and spices. Put cucumbers and onions in a resealable container and pour liquid over top. Refrigerate for at least 4 hours before serving.
The liquid doesn’t go bad, so you can keep adding cucumbers and onions. In the summer I’ll use the same liquid for up to a week and just keep adding vegetables. I’ll also chop some fresh chives and parsley if it’s in the garden and throw that in – you can’t go wrong.