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  Lemon juice 1⁄4 Cup (4 tbs)
  Ground black pepper To Taste
  Walnut oil 1⁄3 Cup (5.33 tbs)
  Canola oil/Vegetable oil 2 Tablespoon
  Applejack 1⁄4 Cup (4 tbs) (Apple Brandy)
  Water 1⁄4 Cup (4 tbs)
  Golden raisins 1⁄2 Cup (8 tbs)
  Loose leaf lettuce head 1 Small, washed, dried
  Bibb lettuce 2 , washed, dried
  Haricots verts/Green beans 3⁄4 Pound, cooked crisp-tender and drained
  Pearl onions 1 Cup (16 tbs), blanched 3 minutes and peeled
  Tart apples 2 , peeled, quartered, cored and cut into 1/4-inch dice (Such As Winesap Or Granny Smith)
  Seedless green grapes 1 Cup (16 tbs)
  Capers 1 Tablespoon, drained
  Boneless chicken breasts 6 , poached and cut into long, thin strips
  Sweet red pepper 1⁄2 , seeded, deribbed and cut into 1/4-inch dice
  Quail eggs 6 , hard-boiled, peeled and halved
  Chopped chives 1 Tablespoon
  Salt To Taste
  Freshly ground black pepper To Taste

1) Prepare vinaigrette in a small bowl. Mix together lemon juice, salt and pepper.
2) Gently blend in oils and mix well. Keep it aside.
3) In a saucepan mix applejack and water.
4) Simmer the mixture, add raisins and keep aside to cool.
5) Shred lettuce into small pieces and put in portable container.
6) Chill the mixture.
7) Put in the cooler for transporting.
8) In a big portable bowl with lid, add haricots verts, onions, apples, grapes, and capers with vinaigrette and toss together to coat lightly.
9) Add remaining vinaigrette in a lid container and place in the cooler.
10) Drain raisins and sprinkle it over the salad.
11) Place chicken strips over salad and sprinkle with bell pepper.
12) Put quail eggs on the top.
13) Sprinkle chives over it.
14) Cover the mixture and pack in the cooler.

15) Before serving put lettuce leaves on each plate.
16) Put salad on top of it.
17) Put reserved vinaigrette on it.

Recipe Summary

Difficulty Level: 
Main Dish
Holiday, Gourmet
Lacto Ovo Vegetarian
Preparation Time: 
75 Minutes

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Average: 4 (19 votes)

Nutrition Rank

Nutrition Facts

Serving size

Calories 741 Calories from Fat 273

% Daily Value*

Total Fat 31 g47.4%

Saturated Fat 3.6 g18.1%

Trans Fat 0.1 g

Cholesterol 263.6 mg87.9%

Sodium 337 mg14%

Total Carbohydrates 47 g15.6%

Dietary Fiber 5.7 g22.8%

Sugars 30.6 g

Protein 65 g130.4%

Vitamin A 72.2% Vitamin C 246.6%

Calcium 17.2% Iron 23.1%

*Based on a 2000 Calorie diet


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