Cucumber salads will always and forever be associated in my mind with church potluck dinners. My first taste of culinary diversity came in the form of the beloved casserole.Literally anything (eg: tuna, chicken, corn, green beans) can be mixed together with a can of cream of (fill in the blank) and smeared into a casserole dish to produce a perfect potluck feast. Topping it with french friend onion rings is a bonus.
While I no longer create many casserole masterpieces, I do still enjoy a good potluck style salad once in awhile. Potluck salads ascribe to the same notion of
1) mix multiple seemingly unrelated ingredients (apple, marshmallow, fruit tidbits, ramen noodles...) together
2) add sauce of choice (vinegar, mayonnaise, whipped cream)
3) spread into a bowl and act natural.
Potluck dinners are the only place where salad does not equal lettuce.
I have no problem with this.
My church supper salad of choice is the simple, yet satisfying:
Cucumber-Red Onion-Vinegar Salad
As the name implies, the ingredients are:
1 cucumber, sliced
1 red onion, sliced
3-4 TBS vinegar (I used rice vinegar since I was serving this with ginger/soy sauce baked salmon)
salt and pepper
Mix the above ingredients and allow to sit at room temperature for an hour (or all day in the fridge). Stir a few times, and enjoy!
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