Salmagundi Meat Salad
- 2 cups left-over meat (lamb, veal, pork or beef), diced
- 1 cup vegetables (potatoes, carrots, peas, beans or beets), cooked
- 2 hard boiled eggs, diced
- 1 medium-sized onion, very finely chopped
- 1/2 cup sweet mixed pickles, chopped
- 1 8-oz. jar mayonnaise
- 1 small head lettuce
- Salt
- Pepper
Mix the ingredients together in the order given, tossing lightly with a fork to prevent mashing. Allow to stand in a bowl for 10-15 minutes to thoroughly blend. Serve very cold on lettuce leaves, seasoning with pepper and salt, as desired.
Submitted by Aug 8, 2009
15 min
30 min
45 min