For generations, Cincinnati families have been going to Coney Island on the Ohio River for picnics, rides and swimming. Until the mid-1940s, there was a beautiful boat which made the trip, bringing people from the public landing in downtown Cincinnati to this lovely spot just outside Coney’s old riverside entrance.
Then, up the hill and through the stone entrance to a day of fun.
Everyone enters Coney Island these days by car, coming in the main front gate, but it’s still a fun way to spend a few summer hours. I came along with my youngest daughter and her two children to see Lake Como….
….try out the ferris wheel….
…and bounce up and down on The Frog.
The best feature of this old park is the abundance of big, leafy trees and lots of shade. We picked a shady spot to eat the picnic lunch I had prepared – chicken sandwiches on foccacia bread, brownies and our favorite Broccoli Salad. Here’s the recipe for the broccoli salad which is a little lower in fat than the original:
BROCCOLI BACON PECAN SALAD
- 3/4 cup light mayonnaise
- 1/4 cup granulated sugar
- 3 Tblsp. red wine vinegar
- 4 cups broccoli florets
- 3 strips bacon, fried and crumbled
- 1/4 cup shredded cheddar cheese
- 1/2 cup chopped red onion
- 1/2 cup toasted pecans, chopped
- 1/4 cup raisins
Blend mayonnaise, granulated sugar and vinegar and refrigerate until ready to mix with vegetables.
Blanch broccoli by steaming for just a few minutes – just until the broccoli turns bright green. Place broccoli, bacon, cheese, onion, pecans and raisins in a large bowl and refrigerate until ready to mix.
AT LEAST ONE HOUR BEFORE SERVING, mix mayo dressing with salad and refrigerate for at least one hour.
Yield: 4-6 servings.