Three Note Salad

OC isn't just another pretty face. He's a scientist. He's a trumpet player. He's my hero. And he's an outstanding cook. For dinner the other evening he created his own salad. We were given the tangerines by one of my co-workers. They grew on the tree in her front yard.


He -- being descriptive and accurate -- wanted to name this salad, Broccoli, Cauliflower & Tangerine Salad (in fact, that ampersand might be just a little too racy for his public persona). Me, being much more imaginative, named it in honor of his musical interests: Three Note Salad (and I can do that and get away with it because this is my blog).

He served this salad with Oyster Chicken and wild rice. For dressing we splashed on a bit of teriyaki sauce. It was heavenly. In fact, I may never eat tangerines again without teriyaki sauce!

Now, I bet you're wondering how to make the salad? Well, just wash, chop and toss together equal amounts of raw broccoli, cauliflower and tangerine slices. Chill and serve. Super EASY, yet fancy and elegant in appearance.

We discussed the possibility of tossing a few sliced almonds over the top next time we serve it. If you try that before we do, let us know how it went.

Crisp Cucumber Salad

I was examining cucumbers in the produce isle when OC -- the man who, when we were courting, told me he would eat anything -- mentions casually that he doesn't particularly care for cucumbers. I'm not going to tell you how many times I've head the, "I don't particularly care for ..." phrase in the last couple of months, but I can tell you that I'd heard it enough by the time he applied it to the cucumber that my mental response was, "Tough!"

I put the cucumber in our shopping cart and told him, "I am going to make a cucumber salad. If you don't like it, you don't have to eat it." Well, I made the salad and guess what?

Yep.

He likes it.

Crisp Cucumber Salad

1 medium cucumber
1 small sweet onion*
1/4 cup sour cream
vinegar
water
pepper

Scrub the cucumber and score the peel by scraping down the sides of the cucumber with fork tines. Cut the cucumber into thin slices. Cut the sweet onion into thin slices. Mix the cucumber and onion slices together in a bowl. Cover the mixed slices with a 50-50 solution of vinegar and water. Marinate overnight (or all day). Just before serving drain the slices. (Do not pat or shake them dry, allow them to retain some moisture.) Spoon the sour cream over the slices, add pepper to taste, and stir. Arrange on plates and garnish with sour cream, fresh carrot sticks and the greenery of your choice. Serve chilled.

This salad does not keep well and is best eaten fresh. (It continues to pickle and gets stronger.) Try to eat within 24 hours.

*The photo does not show whole onion slices because I only had half of a large onion on hand. It tasted the same, but didn't look as pretty.

Fancy Tuna (or Chicken) Salad

This actually doesn't look as good as it tasted. I would have tried for a better picture, but my loving partner was impatient to eat. He snapped this for me then hustled his plate to the dinner table. However, if you think about it, that's quite an endorsement for the salad. (Note to self: Don't mention that OC hadn't eaten in almost 10 hours.)

This recipe evolved -- as many of my recipes do -- out of a lack of necessary ingredients for the salad I wanted to make. No mayo? Crap! [snatch open fridge] Oh, look! Sour cream! It's the right color. I wonder what will happen if ....

Salad:

• 1 pound bag of fancy pasta, boiled and rinsed
• 1 12-oz. can of albacore tuna (canned chicken works well, too!)
• 1/2 med. sweet onion, diced
• 1/4 cup diced or grated carrot
• 1/4 cup pickle relish (I prefer dill)
• 1/2 fresh or *frozen peas

Dressing:

• 1/2 cup mayo (or Miracle Whip or Sour Cream)
• 1/2 cup white wine
• 1 2-0z jar of diced pimento with juice
• 1/4 c. dill pickle juice (if you use sweet pickles add a little more white wine)
• 2 tbs. spicy brown mustard
• 1 tsp. celery seed (or 1/4 cup fresh, thinly-sliced celery)
• 1 tbs. dried parsley
• salt & pepper to taste

Toss the fresh ingredients in a bowl. Mix the dressing and pour it over the top. Stir and chill.

**Serve on a bed of lettuce. Garnish with paprika and deviled eggs. Fresh rolls on the side would be nice.

Makes 4 generous (full meal) servings.


tips:

*I defrost the peas by putting them in the colander and draining the pasta over them.

**This salad tastes best the day after you make it. I like to put it together the afternoon before the day I serve it. (I like to, but I seldom get to.)