SALMAGUNDI SALAD
This centuries old entree is thought to be the forerunner of the Cobb and Chef's salad. Borrowed from Nick Sundberg !
Provided by Mini Ravindran
Categories Kid Friendly
Time 10m
Yield 2 serving(s)
Number Of Ingredients 8
Steps:
- Place the lettuce on two plates.
- Arrange the remaining ingredients in strips or small mounds on the lettuce.
- Serve with your favorite vinaigrette.
Nutrition Facts : Calories 274.4, Fat 12.2, SaturatedFat 3.6, Cholesterol 345.3, Sodium 952.1, Carbohydrate 17.1, Fiber 8.7, Sugar 8.5, Protein 26.4
SALMAGUNDI
Categories Salad Chicken Fruit Olive Potato Tomato Roast Cocktail Party Thanksgiving Kid-Friendly Quick & Easy Low Sodium Wheat/Gluten-Free Backyard BBQ Healthy
Yield 5 servings
Number Of Ingredients 23
Steps:
- Directions 1. In a sealable bag, insert carrots, cilantro, almonds, gemstone potatoes, mushrooms juice of 1 lime, 1 tsp of powdered orange rind, 1 tbsp. of Tarragon and 1 tsp of olive oil; shake the bag to coat ingredients. 2. Place contents of bag in baking dish and bake at 350 degrees for 20 minutes. 3. While ingredients are baking, grill the diced chicken breast until brown with 1 tbsp of olive oil and 1 tsp of orange powder or zest. 4. Once chicken is browned, set aside to cool. 5. Slice figs, carrots, olives and tomatoes into small bite-size slices; set aside. 6. Once items are done baking set them aside to cool as you prepare the salad dressing. 7. In a small bowl mix all the dressing ingredients together and whisk vigorously until well blended. 8. Arrange the kale on a serving platter and then proceed to layer and organize all the ingredients onto the kale base. 9. Sprinkle raisins and capers on the top and then cover with dressing. 10. Serve and enjoy! This dish can either be served to the individual or on a large platter to a group. We had so much fun sitting around the dish with toothpicks and putting together different combinations of this beautiful and delicious feast. Find more remixes at LynchburgEats.com
CHRISTIANA CAMPBELL'S TAVERN SALMAGUNDI
Salmagundi was the chef's salad of 18th century England. In present day England and in Colonial Williamsburg, the name has been revived. My mother enjoyed serving this as a main course for dinner. We always liked it!
Provided by Kimke
Categories < 30 Mins
Time 30m
Yield 8 serving(s)
Number Of Ingredients 12
Steps:
- Wash, drain, dry, and tear lettuce.
- Arrange the greems on individual salad plates.
- Place the remaining ingredients evenly over the top and around the greens.
- Sprinkle lightly wtih oil and vinegar dressing.
- Pass remaining dressing as needed.
- Dressing: Dissolve salt and pepper in the vinegar.
- Add oil and shake in a covered jar or whirl in the blender to keep it from separating.
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