Salad days Boost your health and happiness with 75 simple, satisfying recipes for greens, grains, proteins, and more
Book - 2017
"Simple, nutritious, and tasty, salads have moved from a simple side dish to main meals as people move towards healthier foods. Salad Days is organized according to how and when we eat--featuring grain bowls, fast and fresh salads, winter salads, noodle salads, fruit salads, cooling salads, and salads for a crowd--making it easy to identify just the right salad to satisfy a craving or occasion. With fresh greens as the base of each recipe, Salad Days offers creatively delicious ideas for 75 salads for every meal of the day, including breakfast!"--
- Subjects
- Genres
- Cookbooks
- Published
-
Seattle, WA :
Sasquatch Books
[2017]
- Language
- English
- Main Author
- Item Description
- Includes index.
- Physical Description
- 209 pages : color illustrations ; 23 cm
- Bibliography
- Includes bibliographical references and index.
- ISBN
- 9781632170859
- Introduction
- For the Pantry
- Chapter 1. Breakfast Salads
- Maple Bacon with Frilly Greens and Fried Egg
- Cheesy Polenta and Charred Greens with Crispy Prosciutto
- Tomato Chip and Mozzarella Toast
- Probiotic Salad-Kimchi Dressing and Greens with Avocado and Sweet Potato Fries
- Roasted Beets and Beet Green Salsa Verde with Egg
- Warm Kale and Bacon with Sweet Corn
- Asparagus and Egg Sauce
- Chapter 2. Grain Bowls
- Toasted Bulgur with Spicy Broccoli Rabe and Garlic Chips
- Red Quinoa with Crispy Kale, Charred Butternut Squash, and Cashew-Honey Dressing
- Seed Bowl with Wild Rice and Ginger Kale
- Quinoa Bowl with Curried Cauliflower, Pickled Raisins, and Beet-Tahini Dressing
- Sesame Tuna with Carrot Ribbons and Avocado Cream
- Garlic Oil Farro, Roasted Shiitake, and Pecorino
- Herby Peas and Crispy Green Rice
- Chapter 3. Winter Salads
- Root Vegetable Slaw with Salty Peanut Sauce
- Roasted Moroccan Carrots, Carrot-Cumin Yogurt, Hazelnuts, and Mint with Toasted Pita Crumbs
- Onion-Pomegranate Salad
- Lemongrass-Pistachio Brussels Sprouts and Lime-Soaked Leaves
- Carrot, Radish, and Turnip with Garlic Bread Crumbs
- Broccoli "Steaks" with Zucchini Hummus and Curried Puffed Rice
- Roasted Carrots with Sesame Tofu and Watercress
- Panzanella Kale Salad with Lemon-Parmesan Dressing
- Roasted Beets with Pistachio and Creamy Horseradish-Dill Dressing
- Wilted Romaine and Ginger Beef
- Chapter 4. Salads with Fruit
- Fennel and Plums with Honey-Ginger Vinaigrette
- Charred Onion and Balsamic Cherries with Mustard Greens
- Berries and Stone Fruit with Lime-Poppy Seed Vinaigrette
- Figs and Arugula with Salami and Honey-Mustard Vinaigrette
- Summer Fruits with Crushed Herbs
- Orange and Parsley with Dried Olives
- Butter Lettuce with Pink Grapefruit, Toasted Coconut, and Cayenne-Sesame Vinaigrette
- Celery and Citrus Salad with Chilies
- Chapter 5. Hearty Bean Salads
- Celery, Chickpea, and Raisin
- Pickled Carrots, Hummus, and Warm Dates
- Roasted Beets and Kale Crisps with Lentils and Tahini-Citrus Dressing
- Fresh Favas with Arugula Pesto
- Cannellinis and Beets with Pickled Raisin and Radicchio
- White Beans and Blood Oranges with Spinach and Preserved Lemon
- Fried Turmeric and Ginger Soybeans with Spinach
- Chapter 6. Noodle Salads
- Penne Salad with Broccoli Garlic
- Buckwheat Noodle and Sticky Salmon with Avocado-Miso Dressing
- Sesame Noodles with Savoy Cabbage and Shredded Chicken
- Arugula with Carrot Pesto Orzo
- Turmeric Grilled Shrimp with Rice Noodle, Nuac Cham, and Greens
- Pasta Salad with Sardines, Roasted Tomatoes, Pine Nuts, and Raisins
- Seaweed Noodle with Shrimp and Peanut Sauce
- Chapter 7. Fast and Fresh Salads
- Mixed Greens with Lemon Vinaigrette and Parmesan
- Crisp Iceberg, Radish, and Creamy Poppy Seed Dressing
- Green Onion Vinaigrette with Mixed Greens and Kale
- Radicchio and Endive with Pickled Grapes and Soft Goat Cheese
- Mustard Greens and Maple-Mustard Vinaigrette with Candied Pecans
- Butter Lettuce with Strawberry-Fennel Vinaigrette
- Whole Romaine with Creamy Sumac Dressing
- Crushed Almonds and Dandelion Greens
- Smoked Salmon and Citrus Vinaigrette
- Herb Salad with Anchovy-Shallot Vinaigrette
- Chapter 8. Salads for a Crowd
- Snap Pea and Potato with Mustard Vinaigrette
- Raw Asparagus with Pecorino and Pine Nuts
- Shaved Brussels Sprouts, Candied Walnuts, and Pecorino
- Napa Cabbage and Apples with Basil-Lime Vinaigrette
- Sweet Corn with Cherry Tomatoes, Avocado, and Basil
- Roasted Eggplant with Cilantro Vinaigrette
- Coriander Flank Steak and Rhubarb Vinaigrette
- Shaved Cabbage and White Onion with Pomegranate and Orange-Caraway Dressing
- Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing
- Chapter 9. Cooling Salads
- Little Gem Lettuce with Shrimp and Coconut-Avocado Dressing
- Salted Fennel, Meyer Lemon, Mint, and Shallot
- Melon and Cucumber with Prawns and Avocado Cream
- Cucumber and Onion with Yogurt-Dill Dressing
- Jicama and Avocado with Cilantro Vinaigrette
- Butter Lettuce with Fresh Coconut, Mango, and Cashew Dressing
- Zucchini Noodles with Feta and Lemon
- Little Gem and Cilantro Salad with Watermelon Vinaigrette
- Chapter 10. Vinaigrettes and Dressings
- Oil and Vinegar
- Red Wine Vinaigrette
- Lemon Vinaigrette
- Creamy Dressings
- Yogurt Dressing
- Cashew-Cumin Dressing
- Feta-Basil Dressing
- Pureed Vegetables
- Creamy Mustard-Carrot Vinaigrette
- Beet-Tahini Dressing
- Strawberry-Caraway Vinaigrette
- Avocado
- Citrus-Avocado Dressing
- Spicy Avocado Dressing
- Juice-Based
- Green Juice Vinaigrette
- Rhubarb Juice Vinaigrette
- Miso-Based
- Simple Miso Vinaigrette
- Nutty Miso Dressing
- Acknowledgements
- Index