Home > Contests, Offers, Challenges > Timely Salad Tips by Brenda Buford

Timely Salad Tips by Brenda Buford

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The salad is a very important part of the meal. This fact is appreciated by more women each year. Furthermore, most of our husbands who used to scorn “rabbit food” now realize that the modern salad can be hearty, robust, and full of vitamins.  The salad has come into its own.

A grave error made by most hostesses is the repeated serving of the same simple salad.  Sliced tomatoes on crisp lettuce leaves makes a good salad but this dish should not appear with the same regularity as say, potatoes, lap cakes or breads.  Salads should be varied as new fruits and vegetables come in season.

I noticed early on in my marriage to Glenn, for example, that he tended to be disappointed with the appearance of the simple salad more than once upon a week.  Although he never said anything, later I would see him in the yard destroying a wicker clothes hamper (he is a wicker clothes hamper salesman).  I learned then the importance of variety.

Right now, we have the Minger Pear and the Tokay Grape in season– both delicious salad fruits that should be used immediately if ripe. The Minger Pear is an extremely juicy fruit that adds zest and flavor to any salad– be careful though!  The Minger Pear is known to elicit an explosion of hot, wet, juices upon its piercing.  Have a towel at the ready to stop the sizzling, gushing, potent juices.   The Tokay is a red grape from the outer Lankville regions– it is known for its dynamic, well-formed berries.  I have heard it said that the berries are so hale that they often hang low in the orchards. Straggly bunches with damaged berries are obviously inferior.

With the right kind of stout, potent fruits now in hand, try the following recipe on your family or guests.

Floating Coronado Salad
2 tablespoons gelatin
1 can of lard
2 cups boiling water
1/2 cup sugar
2 lemons
1/2 cup Minger Pear, sliced
4 pairs of rugged, juicy, heavy berries
Mayonnaise
Figs

Now, let’s begin by soaking the gelatin in cold water and then suddenly adding the boiling hot water. This will help to agitate the compounds and also what makes this a “floating” salad. Now, bring the lard and the sugar over to the counter’s edge. Hold your bowl of water one foot beneath the counter and push the entire container of lard into the bowl. Obviously, the water will splash out, maybe get all over your apron and maybe even run down your leg but don’t worry– part of making a salad is not being afraid to get a little dirty! Now, remove the entire container of lard from the bowl and push out two paddles worth (if a paddle is not available, try improvising– I’ve used broken pieces of the destroyed wicker clothes hampers from my backyard!) Now, grab hold of those lovely juice-laden berries and let them fall from your hand slowly into the bowl. Follow this by cutting up the lemons. Now serve on lettuce and mayonnaise.

You will never regret the slight effort necessary to prepare these unusual and seasonable salads.

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