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Salmagundi. An 18th precursor to Chefs Salad. Use any combination of roasted meats and vegetables along with boiled eggs, fresh vegetables and salad greens. Serve with your favorite salad dressing. #salmagundi #salad #southern
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5 from 1 vote



  • Salmagundi
  • yield: 6 to 8 servings
  • An 18th century precursor to Chef's Salad Salmagundi is as impressive in its presentation as it is delicious. It's more of a process than a recipe. Use any combination of meat, cheese and roasted vegetables you like. You may cut the meat and cheese into julienne strips instead of dicing.
  • 4 medium Yukon gold potatoes sliced in eighths
  • 8 to 10 small sweet red peppers halved with stems removed
  • 3 to 4 shallots halved
  • olive oil
  • 4-1-1 seasoning
  • 12 ounces salad greens or salad mix
  • 4 ounces roasted turkey diced
  • 4 ounces ham diced
  • 4 ounces roast beef diced
  • 4 ounces Swiss cheese diced
  • 4 ounces cheddar cheese diced
  • 1 cup cherry tomatoes
  • 2 to 3 boiled eggs sliced


  • Prepare large baking sheet by covering with aluminum foil and spraying with nonstick spray. Place potatoes, peppers and shallots on baking sheet, keeping them separated. Drizzle olive oil and sprinkle 4-1-1 seasoning over all and toss. Bake in a 450 degree oven for 30 minutes or until vegetables caramelize and are done to you liking. Set aside to cool.
  • Cover a large platter with salad greens. After roasted vegetables have cooled, arrange them, along with meats, cheeses, eggs and tomatoes, atop salad.
  • Serve with your favorite dressing.
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