recipeFrom the kitchen of Janet Cuddigan

Summer’s not done with us yet. But you can beat the heat with this coolly delicious salad. (And it’s easy to fix, too.)


  • 2 cups cooked turkey (or chicken if you prefer) cut into bite-sized chunks
  • ⅓ cup mayonnaise
  • 1 tablespoon mayonnaise
  • 3 tablespoons Dijon mustard
  • 2 tablespoons red wine vinegar
  • 1 medium head Romaine lettuce, cut into bite-sized pieces
  • 1 cup mixed salad greens
  • 3 stalks celery, sliced
  • 1 small red onion, finely sliced
  • ¾ cup halved seedless red grapes
  • 6 tablespoons olive oil
  • 4 tablespoons red wine vinegar
  • 1 pinch white sugar
  • salt and ground black pepper to taste
  • ½ cup shelled salted peanuts, or more to taste


Mix cooked turkey, 1/3 cup plus 1 tablespoon mayonnaise, mustard, and red wine vinegar together in a bowl and set aside. Mix Romaine lettuce, salad greens, celery, red onion, grapes, olive oil, vinegar, sugar, salt, and pepper together in a large pretty serving bowl and toss to blend. Make a depression in the center of the lettuce mixture in the serving bowl. Mound the turkey mixture in the center and sprinkle with peanuts.


Adapted from all

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