First, I’d like to point out what an AWESOME word “salmagundi” is. Second, it means “assortment”. This salad is just that: a bunch of ingredients that I usually have on hand that happen to work really well together when mixed with dressing. It’s sweet, savory, juicy, crispy, crunchy, chewy, tart, creamy, tangy and possibly everything else your taste buds, nose and brain are able to contemplate. Cooking, I find, is all about the marriage (albeit a polygamous marriage) of all of these things, and the art comes in when you balance them.
I’m not calling myself an artist. I just throw in what I think tastes good and roll with it. Which is really what you should be doing, rather than agonizing over a recipe, trying to get the amounts and ingredients to the tee. Unless you want the dish to taste exactly like what the recipe promises, or you’re trying to recapture a flavor from a favorite restaurant, or grandmother, the goal in cooking is really just to make it to your liking. That being said, follow this recipe to the tee, or thou shalt be showered with toads and eaten by locusts. Just saying.
Makes 1 serving (about 1 1/2-1 2/3 cups)
2 teaspoons Mayonnaise (I use low fat)
2 teaspoons Sour cream (again, I use low fat)
2 teaspoons Buttermilk
1 teaspoon Strawberry jam
1/2 teaspoon Dijon mustard
1 teaspoon Cider vinegar
1/2 teaspoon Honey
1/3 cup Blueberries
3 Strawberries, sliced
2 tablespoons (about a 1/8″ slice) Red onion, sliced
2 tablespoons Red bell pepper, sliced
1/4 cup Shredded chicken*
2 tablespoons crumbled Goat cheese
1 tablespoon chopped Pecans
1-1 1/2 cups Mixed greens
2 tablespoons Crunchies (granola, cereal, chex mix, croutons, crispy-fried onions, crushed crackers or chips…anything that is, well…crunchy)
1. Combine the liquidy ingredients (mayo, sour cream, buttermilk, jam, mustard, vinegar, and honey) in the bottom of a large bowl
2. Throw everything else in on top
3. Season with a bit of salt and pepper
5. Put everything you’ve gotten out away. Trolololol.