Salads

 
 
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Succotash Salad With Garden Tomatoes

Instead of a warm side dish, we’ve taken the basic ingredients of succotash—corn, lima beans, and bell peppers—and added tomatoes, fresh herbs, and spicy jalapeño. This summer salad is particularly delicious with Southwestern Fried chicken Salad or Laura’s Spicy Turkey Barbecue.


Salad Green Mixture

Let the market and season determine the mixture here. I like to use a mixture of mild and bitter for texture and taste. Try adding herb leaves for extra flavor.

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Tarragon Chicken Salad With Granny Smith Apples And Red Grapes

I’ve been making variations on this salad for at least twenty years, since I first made it at the SoHo Charcuterie in New York. At Foster’s, we have served this salad since the day we opened in 1990, and it continues to be one of the most popular items on our menu. It keeps well for several days, so you can make it ahead of time, adding the apples and grapes the day you serve it.


Southwestern Fried Chicken Salad

Just add a wedge of warm corn bread and thick slices of cold watermelon or blueberry pie for a summer feast. The chicken can be marinated overnight in the refrigerator, and then cooked the next day. The greens can be washed and drained the day before, then refrigerated to become nice and crisp.

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Curry Chicken Salad

This curried chicken salad is sweet from the addition of raisins. Serve it atop a bed of lightly dressed mixed greens or in sandwiches on nutty, whole grain bread.


Roasted Red Pepper Panzanella with Arugula and Goat Cheese

This is the perfect way to use part of a baguette leftover from dinner the night before. The croutons can be cooked several days in advance, as can the peppers, making this a salad that’s easy on time and resources. The only thing to go big on here is olive oil. Use the best you have, as it really makes a difference.

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