Log Cabins for Lunch (Recipe: Log Cabin Salad)
Searching for fun, interesting food to feed children is a never-ending mission for Mamas and Grandmamas. It’s a wonderful way to use some of your creativity and make meals special. Not that every meal isn’t special. If you’re eating, it’s special. Maybe memorable is a better word. Nah, that one doesn’t work either. Every bite you’re lucky enough to eat is memorable. When you get right down to it, I have no idea why we look for fun ways to prepare food for our kids.
Log Cabin Salad was popular around the turn of the century. Interestingly enough, it wasn’t considered a kid’s delight. It was very popular at country club luncheons. Imagine that!
I’m taking it out of the country club and putting in front of my grandchildren. After all, everybody feeds their kids and grandkids log cabins. Right?
Y’all come see us!
Log Cabin Salad
Inspired by Henrietta Dull’s “Southern Cooking”
yield: 2 servings
Be very careful when slicing the bananas as they tend to break easily. If the spears break, just place them on the bottom of the log cabin. No one will every know.
2 maraschino cherries
Cut bananas in half and each half into 4 spears yielding 8 spears per banana. Marinate sliced bananas in orange juice, covering each spear, for 5 minutes to prevent oxidation.
Place the spears on a plate in log cabin fashion: two spears parallel on the plate, two spears on top in the opposite direction. Add two more layers in the same fashion.
Fill the center with orange segments. Top with cherry.
Chill before serving.
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