This salad was a favorite as we were growing up, and we requested it whenever we were gathering at our childhood home. It was usually made the same wonderful way. But every once in a while Dad would get creative, which meant using leftovers in some horribly inappropriate manner. We were all terribly disappointed when he decided that he didn't want to waste some leftover pineapple yogurt, and added it to the finished salad. No one likes to waste food, but spoiling an entire dish to use up leftovers? We learned to steer clear from Dad's "icebox creations."
Yield: 6
Ingredients:
- 2 large cucumbers (about 2 pounds), peeled (if desired) and sliced
- 1 large red (or other sweet) onion (about ½ pound), peeled, halved vertically, thinly sliced
- ½ cup top quality mayonnaise
- 1 ½ teaspoons salt
- 1 teaspoon sugar
- ½ teaspoon white pepper
Preparation:
Mix everything in a large bowl and allow to sit in the refrigerator for several hours.
Make it quicker: you can sometimes purchase already sliced (or chopped) onions in the produce section of your market, but they aren’t likely to taste as fresh.
Bonus tip: There will be extra dressing, as the cucumbers release a lot of their water. This dressing can be saved and refrigerated for use as a dressing for salad greens.