Thursday, January 14, 2010

Onion-Tomato-Cucumber Salad

Inspired by the small salad served in tomato season at Bullock's, Durham's beloved "meat + three" restaurant. [A must when in the area. Even the fried chicken is good now. The 'que, not bad. I love the soft-shelled crabs, but I digress.] Dressing suggested March 24, 2008 by a recipe on

2 oz vegetable oil (To double: 1/2 c)
1 oz apple cider vinegar (1/4 c)
1 t salt (2 t)
1/2 t ground black pepper (1 t)
1 t sugar (2 t)
1/2 t dry minced parsley (1 t)
1/4 t mayonnaise (1/2 t)
1/4 t Dijon mustard (1/2 t)
1/2 large cucumber, peeled, cut into 1-inch wedges
1 large ripe tomato, cut into large cube
1/2 large sweet onion, blossom cut through poles
Combine the marinade ingredients, except for the oil, in a Good Seasons bottle; cover and shake well. Let stand 10 minutes; add oil and shake vigorously. [The mustard helps stabilize the suspension.] Combine vegetables in a serving bowl. Pour marinade over vegetables, combine, and refrigerate 2 hours before serving, turning occasionally. Keeps well in refrigerator for a day or two.

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