Salamagundi Salad
- 2 cups cold diced cooked meat
- 1/2 cup cooked diced potatoes
- 1/2 cup cooked diced carrots
- 1/2 cup cooked fresh peas
- 1/2 cup cooked string beans
- 1/2 cup French dressing
- 1 medium-sized onion, minced
- 1/2 cup chopped sweet pickles
- 2 hard-cooked eggs, chopped fine
- 1 cup mayonnaise
Place meat, potatoes and other vegetables in a bowl with the French dressing ( made from equal parts oil and vinegar and seasoned with salt, pepper, a pinch of mustard and the onion); let ingredients stand in this marinade for 15 to 20 minutes (be patient, you rascal). Then add the pickle and hard-cooked eggs, and mix all together carefully with the mayonnaise; be careful not to mash the vegetables while mixing. Arrange on crisp lettuce leaves; decorate the salad with sliced cold cooked beets, cut in diamond shapes.
Submitted by May 31, 2009
22 min
20 min
42 min