Salads

Looking for a way to wake up your greens? Salads offers dozens of delectable ideas for livening up a salad with dressings, vegetables, fish and seafood, meat and poultry, pasta and rice, and many more. Author Elsa Petersen-Schepelern combines flavorful ingredients, and draws on her experience with an eclectic mix of world cuisines to create wonderful summertime meals. Combinations like Mussels with Ice Wine and Chives, Red Cabbage with Roasted Beets, or Wild Rice with Sushi Dressing and Crispy Greens will prove that Salads can be the best part of a meal.

On the Side

Celebrated writer Jessica B. Harris adds zest and color to savory side dishes in her latest book On the Side. Featuring inventive recipes from familiar homestyle favorites to exotic tastes from around the world, Harris's culinary creativity and flair for flavor make this a must-have guide for dressing up any dish. Encompassing everything from light condiments to hearty sides, Harris celebrates the accompaniments that enhance every meal. Among the easy to prepare delicacies are Seasoned Sides, such as Leeks with Lemon Butter and Roast Corn with Lime Pimento Butter; Salads and Slaws ranging from classic Cole Slaw to North African Olive and Lemon Salad; Pickles and Salsas include Watermelon Rind Pickles and Pomegranate Salsa; Chutneys and Relishes embrace American favorites like Corn Relish as well as exotic imports, such as Singapore Mint Chutney; while Savory Sauces and Other Enhancers spice it up with Pukka Sahib anchovy sauce and Jalapeno Vinegar. In addition to her mouthwatering recipes--gathered from friends, family, and travels--Harris provides fascinating background essays, lending a dash of history and culture to the mix. Thanksgiving turkey without trimmings, burgers without lettuce and tomato...a meal just isn't the same without the sides. On the Side is a refreshing collection sure to liven up any dish and enrich every kitchen.

The Good Cook: Salads

Sale! Long out of print. A complete course in salad-making: vegetables; fruits; meat & poultry; fish & shellfish; eggs & cheese; breads, grains & pastas; molded salads; dressings.

Simply Salads

There are more ways to be creative with salad than with almost any other food: salads for summer or winter—salads for vegetarians or for those who crave a taste of meat; salads for starters or nourishing, satisfying meals. Here are more than 40 creative recipes—delicious as-is, or as inspiration for your own concoctions!

Salads : Innovative Main Courses,

Salads are at long last taking center stage in the kitchen and around the table. Not just a dish anymore, they have become light, wholesome meals that satisfy even the heartiest of appetites, showcasing seasonal vegetables, grilled meats, cheeses, and more. Watermelon, Feta, and Basil Salad with Pumpkin Seeds Crayfish, Avocado, Grapefruit, and Ginger Salad Thai-Styled Beef Salad with Cilantro, Mint, Lime, and Peanuts Broiled Banana and Mango Salad with Vanilla-Poached Peach

101 Things To Do With A Salad

Everybody knows that a good salad makes a meal complete and now with this new addition to the 101 line, a salad is never more than a few ingredients away! The book includes Leafy Salads, Main Course Salads, Pasta Salads, BBQ and Picnic Salads, Veggie Salads, Fruit Salads, and Dessert Salads, with an amazing variety of recipes and flavors to suit all occasions. Try Sweet Fiesta Salad, Chinese Chicken Salad, Chicken Caesar Pasta Salad, Cauliflower Shrimp Salad, Cool Pear Salad, Pistachio Salad, and Best Ever Frog-Eye Salad!

Salads

The book on salads for all seasons! No matter the combination, whether it’s with vegetables, fruits, meat, fish or flowers, and no matter the degree of difficulty, whether it’s elaborate, conventional, or exotic--this book offers a wealth of recipes to serve throughout the year. Delicious photographs show cooks of all levels of experience how to prepare each creation, while useful inserts give extra information on key ingredients from oil to vinegar to salt and pepper. This tasty combination ensures that Salads is more than a primer to salad-preparation--it’s the perfect gift for anyone committed to a healthy lifestyle.

Well Dressed Salad

Over eighty delectable recipes. Salads can be so much more than a side dish. Elevating salads to their rightful place as stylish, healthy, satisfying dishes, The Well-Dressed Salad offers more than eighty recipes exploring exciting textures and zingy flavors. As well as putting a fresh spin on classic salads, such as Caesar salad, the book brings together unusual salad dishes from around the world where salads are an art form: the Mediterranean, North Africa, Asia and South America. The chapters are organized by ingredient, from beans, lentils and grains, leaves and greens, to vegetables, fruit, noodles and rice to meat, fish and poultry. Each recipe is accompanied by: Serving ideas and advance preparation Classification of each salad as an appetizer, main course or side dish Recipes for tasty dressings and vinaigrettes Tips on choosing and using ingredients. Each recipe has been tested twice to guarantee a stunning success every time.

Italian Salads

The secret to creating the perfect salad is to use simple, fresh, high-quality ingredients--something the Italians understand very well. Take a juicy red tomato, a slice of creamy buffalo mozzarella, a handful of pungent basil leaves, and add a drizzle of golden olive oil and you have the classic Insalata Caprese. Use the best ingredients to create Orange and Bitter Lettuce Salad with Tomato and Olive Dressing or Panzanella, a Tuscan bread and vegetable salad. Some of Italy’s best-known salads include fish and seafood--try Tuna, Cranberry Bean, and Red Onion Salad with Parsley Dressing or Mixed Seafood Salad—and the country’s traditional meat products make any salad special.

Salad : Williams-Sonoma Collection

The bestselling cookbook series of the 1990s--now revised and updated with all new recipes, more illustrations, and a cutting edge design for the twenty-first century. The Williams-Sonoma Collection offers a thoroughly updated collection of recipes that builds upon the quality for which Williams-Sonoma is renowned. In response to suggestions and feedback from readers, hundreds of hours of market research have been devoted to the creation of this new series. New to these cookbooks is an updated format featuring an introductory chapter on the classics, as well as chapters in which recipes are broken down by season: Spring, Summer, Autumn, and Winter, making it easy to find the perfect dish for any occasion. With a fresh editorial concept, tested on thousands of cookbook buyers, award-winning authors--and even higher photographic, design and production standards throughout--the The Williams-Sonoma Collection is a new standard, worthy of the Williams-Sonoma name.

Salad Days: Main-Course Salads

Salad Days makes a great addition to any cookbook collection because there's something for everyone. Each element of the salads is so delicious and clearly detailed that you just might want to make the Grilled Skewer of Ginger Chicken, the Crispy Corn Biscuits, the Panfried Black Turtle Bean Cakes, or the Peppered Honey-Lime Dressing on its own and forget about adding the leafy greens. As in his previous award-winning cookbooks, Marcel tells you exactly what equipment to use and which pantry items to stock; in his Chef's Touch section following each recipe, he supplies additional cooking tips, shares personal anecdotes of a lifetime of food, and complements each meal with a wine or beverage selection.

Better Homes & Gardens: Make-a-meal Salads

A feast of substantial salads, even low-calorie favorites. Color photos. Turn salad time into dinnertime! Stir-Fried Beef Salad, or Sizzling Cheese Salad. Or if you're a calorie watcher, choose one of our low-calorie favorites highlighted in the index. You'll be amazed by the number of spectacular main-dish salad ideas to choose from in this book.

Sunset: Fresh Ways with Salads

Feature fresh salads as the main event at lunch, dinner, parties and picnics. Try salad for dessert, too. Taste new salad styles and combinations, such as slaw from zucchini or spinach with red chile peppers.

Very Salad Dressing

Recipes are updated and improved family treasures passed down from Burns’s grandmother. Includes 20 dressings that double as marinades. According to Food Technology magazine’s 2002 food trend report, Americans are eating more salad: 71 percent of shoppers reported trying to include more fruits and veggies in their diet, and sales of fresh-cut salads jumped 10 percent over last year. Salad is a celebration of the season’s freshest vegetables and when doused in delicious dressings, its flavors and textures dance on the palate. Spice up your salads with Very Salad Dressing, a collection of more than 70 mouthwatering recipes, from standards like Bob’s Blue Cheese or Olive and Herb Vinaigrette to more creative dressings like Red Onion and Poppy Seed or Pear-Apple Surprise. You’ll find dressings and marinades made from oil and vinegar (including five Caesar variations) and fruits and vegetables, as well as creamy dressings. Ditch the pricey processed commercial dressings—with Very Salad Dressing, you’ll master a variety of homemade dressings that will please your family, friends, and most of all, your taste buds.

Insalate: Authentic Italian Salads

Since the first insalata on Sicily, tossed together from the wild herbs and greens that covered the island, Italians have been enjoying the bounty of their fields and waters, creating fresh, flavorful salads. Insalate offers a delectable sampler of refreshing, authentic Italian favorites accompanied by enchanting photographs of open air markets, artisans, and vineyards. Organized by season to take advantage of produce at the peak of ripeness, over 50 simple yet exuberant recipes use fruits and vegetables to create glorious palate-pleasers. With selections ranging from classic to contemporary, served as appetizers, main course, or the crisp finale to a meal, Insalate offers a colorful way to recreate the flavors of Italy in your very own salad bowl.