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Molly Dew Groover's Salamagundi Salad
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Saving Southern Food
"This was pretty and tasty," commented cookbook author Virginia Willis, who tested the recipe. She suggests adding fresh herbs if you have them, and notes that it's important to have all the vegetables cut into small bites for crunch and flavor. "It was all I could do not to add bacon!"
-- Jeanne Besser
Hands on time: Total time: Serves:
Ingredients:
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4 tomatoes, seeded and diced
1 bell pepper, seeded and diced
1 small onion, preferably Vidalia, diced
2 hard-cooked eggs, finely chopped
2 tablespoons freshly chopped herb such as basil, parsley or chives (optional)
1/4 cup mayonnaise, or to taste
Coarse salt and freshly ground black pepper
20 saltine crackers, crushed
Instructions:
Combine the tomatoes, bell pepper, onion, eggs and herbs in a medium bowl. Add mayonnaise and stir to combine and coat. Season with salt and pepper. Refrigerate until ready to serve. When ready to serve, add crushed saltines and stir to combine. Taste and adjust for seasoning with salt and pepper. Serve immediately.
Nutrition:
Per serving (based on 4): 241 calories (percent of calories from fat, 57), 6 grams protein, 21 grams carbohydrates, 3 grams fiber, 16 grams fat (3 grams saturated), 98 milligrams cholesterol, 314 milligrams sodium.
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