America's Test Kitchen Special Issue: Best-Ever Salads (2016): Special Collector's Edition

  • Chicken, goat cheese, and cherry salad (page 2)

    from America's Test Kitchen Special Issue: Best-Ever Salads (2016): Special Collector's Edition America's Test Kitchen Special Issue

    • Categories: Salads; Main course
    • Ingredients: pecans; chicken breasts; orange marmalade; sherry vinegar; shallots; cherries; mesclun; goat cheese
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Notes about Recipes in this book

  • All-American potato salad

    • Rinshin on June 14, 2025

      I have several favorite styles of potato salads including Japanese with smoked iburi gakko daikon and ham as well as German style with sausages. Although I've used pickle juice and mustard in American stle potato salads in the past, this was a little different because you add the heated pickle juice mixed with mustad directly into the still hot potatoes before adding other ingredients. This method worked really well. Also added about 1/2 C chopped green onion from the garden and sliced black olives. I really liked this potato salad for simplicity and taste.

  • Israeli couscous salad with lemon, mint, peas, feta, and pickled shallots

    • ldholakia on October 03, 2021

      This is delicious - we've made it many times and it is always a hit. A substantial side dish to accompany a meat entree, or could be a light meal on its own.

  • Asparagus and spinach salad with sherry vinegar and goat cheese

    • Analyze on March 09, 2019

      We really like this recipe! I've made it twice now. You make a vinaigrette that's tossed with spinach for the bottom layer of the salad. Atop that is a layer of sauteed bell pepper, asparagus, and shallot that's tossed with the rest of the vinaigrette. Then you sprinkle that with goat cheese. So the presentation is nice, and the flavors are yummy.

    • Ezair92 on February 11, 2021

      Really enjoyed this salad. Great for entertaining because you can make the vegetables ahead

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  • Published Jun 01 2016
  • Format Magazine
  • Page Count 96
  • Language English
  • Countries United States
  • Publisher America's Test Kitchen

Publishers Text

This limited-edition special issue contains more than 100 fail-safe recipes for our favorite salads. You’ll find classic salads like Chef’s Salad and Wedge Salad and international salads like Greek Salad and Spanish Tapas Salad as well as pasta salads, potato salads, grain salads, and more. Best of all, each recipe has been developed, refined, and tested again and again (sometimes up to 100 times) by our test cooks until they arrived at the best, most foolproof version.

We also include helpful techniques to speed food prep and tips for storing ingredients (you’ll learn that feta cheese is best stored in olive oil vs. water or brine and that you can freeze sweet summer corn after one simple stove-top step). With these recipes, you can eat fresh food that tastes great all year round.

Additional featured recipes include: Smoky Turkey Cobb Salad, Steak Salad with Creamy Horseradish Dressing, Tuscan-Style Tuna and White Bean Salad, Basil-Parmesan Chicken Salad with Apples, Warm Spinach Salad with Feta and Pistachios, Antipasto Salad, Mediterranean Lettuce Cups with Quinoa, Olives, and Feta, Tortellini Salad with Asparagus and Fresh Basil Vinaigrette, and BLT Potato Salad.