Salads

Raising the Salad Bar: Beyond Leafy Greens--Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More

This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout.

Greens Glorious Greens: More than 140 Ways to Prepare All Those Great-Tasting, Super-Healthy, Beautiful Leafy Greens

The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.

Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula

Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:

• Mandarin Chicken Salad with Toasted Sesame Vinaigrette
• Classic Caesar Salad with Herb Croutons
• Spinach Salad with Roasted Cherry Tomatoes

Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings.

Mixt Salads: A Chef's Bold Creations

Dare to get more out of your greens!
 
From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level.
 
In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings such as:
 
Porky  mixed greens with pork tenderloin, roasted butternut squash, and port reduction
Donald  duck confit with persimmons and blue cheeses
Burger  ground Kobe with grilled onion
Lobster Boat  poached lobster with golden beets
 
Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round.

Kristen Suzanne's EASY Raw Vegan Dehydrating: Delicious & Easy Raw Food Recipes for Dehydrating Fruits, Vegetables, Nuts, Seeds, Pancakes, Crackers, Breads, Granola, Bars & Wraps

Living a Raw vegan lifestyle does NOT require dehydrating, which is why Kristen Suzanne's EASY Raw Vegan recipe books--other than this one--rarely call for dehydrating.

But if you own a dehydrator, or if you are trying to decide whether or not to buy one, then this book is for you. There are SO many fun and interesting things you can do with dehydrating Raw foods, such as making breads, crackers, wraps, pancakes, granolas, plant leathers (fruit roll-ups, etc.), seasonings, and much more. You can also intensify flavors, add cooked-like textures to your Raw foods, and even serve warm dishes with the food's nutritional integrity totally intact!

This book is a thorough, comprehensive introduction to dehydrating for people who are curious about the subject. It's also a must-have for Raw food enthusiasts who want to experience the full range of experiences in the Raw food cuisine.

This Raw food vegan recipe book includes:

SPECIAL OFFER: 10% OFF EXCALIBUR DEHYDRATORS & ACCESSORIES
Dehydrating Fundamentals
Recommendations on Which Dehydrator to Buy

55 recipes, including:

19 Using Fruits & Vegetables
5 Using Nuts & Seeds
12 Pancakes, Crackers, Breads & Wraps (Includes Kristen's famous Raw Maple Syrup for your pancakes!)
13 Special Dehydrated Ingredients
A "Raw Basics" introduction to Raw food (with 6 basic "must have" recipes) for people who are new to the subject.

Also includes links to food photographs at Kristen Suzanne's Web site, KristensRaw.com.

Salad People and More Real Recipes: A New Cookbook for Preschoolers and Up

In the much-anticipated follow-up to Pretend Soup, celebrity chef Mollie Katzen cooks up 20 new vegetarian recipes that kids six and under can prepare themselves (with a little help from their adult assistant). The last decade has seen unprecedented demand in healthy eating for kids. Taking this interest one step further, Mollie Katzen presents kid-friendly recipes that will inspire joyful kitchen adventures and food appreciation. With Salad People, children will enjoy a lifelong love and playful respect for nutritious food from Tiny Tacos, Counting Soup, Salad People, and beyond. Complete with kitchen tips, safety and behavior rules compiled by actual kids, and thoughtful observations on what children gain from cooking, Salad People is the model childrenÂ’s kitchen guide for a new decade. All-new recipes make the perfect companions to Pretend Soup recipes.

The Williams-Sonoma Collection: Salad

Williams-Sonoma Collection Salad offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions throughout the year - from an informal summerpicnic to an elegant dinner with friends. This vividly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf.

Super Salads: More than 250 Super-Easy Recipes for Super Nutrition and Super Flavor

The 250-plus delicious recipes in this book are the perfect way to explore a variety of new healthy, flavorful salads—and will satisfy both vegetarians, and meat and fish lovers alike.

Research indicates that eating at least five servings of vegetables and fruit a day provides a wide range of nutrients required for general health and daily function. Salads are a perfect mix of appetizing flavors and important nutrients. Salads are easy to make, attractive, full of flavor, economical, and versatile. This book provides more than 250 delicious recipes—filled with crunchy vegetables and robust flavors—catering to both vegetarians, and meat and fish lovers alike.

Sidebars—including “Mix & Match” and “Cook’s Tip” plus step-by-step instructions—are scattered throughout the book and offer valuable nutritional, how-to information, plus advice on shopping and storing ingredients. Filled with classics recipes from all over the world, Super Salads is guaranteed to add healthy ideas to very meal.

California Pizza Kitchen Pasta, Salads, Soups, And Sides

At California Pizza Kitchen restaurants across the country, many of the favorite dishes (and most-requested recipes) are not the pizzas! Customers keep coming back for the boldly flavored pastas, soups, salads, and side dishes. The follow-up to the bestselling California Pizza Kitchen Cookbook, this new cookbook serves CPK customers just what they ordered -- secret restaurant recipes, never available before. With gorgeous color photographs of the finished dishes throughout the book, CPK fans will be tempted by recipes for Oriental Chicken Salad, Spinach Artichoke Dip, and Kung Pao Spaghetti, to name just a few.

The new cookbook will include stories and anecdotes from CPK employees from around the country about favorite recipes, customers, and more. In the generous spirit they're best known for, CPK owners Larry Flax and Rick Rosenfield will donate all royalties and proceeds from sales of the book in the restaurants to children's charities.

Just like the first CPK cookbook, expect Pasta, Salads, Soups, and Sides to be one of the hottest cookbooks of the year. The CPK chain of restaurants is bigger than ever, and thi5 new hook will be published in the cool California style that has made the first book and the restaurants themselves so popular.

500 Salads: The Only Salad Compendium You'll Ever Need

Filled with recipes for those who like their food fast, healthy, and fresh, the ingredients in this cookbook call for field greens and simple pastas to whole grains and healthful proteins. Whether you're looking for a side dish or a filling main meal, a wholesome lunch or a fruity snack, there's a salad in this book for every occasion and appetite.
Susannah Blake is a food writer and editor based in London. After years of working in illustrated book publishing, she turned her hand to writing. She now works freelance as a food writer and editor, and consults, commissions, project-manages, art-directs, and writes for various book publishers and magazines. She has produced more than 30 cookbooks, including four award-winning titles. She has traveled all over the world, and draws on these experiences in her work.
220 pages, hardcover
Dimensions: 6¼"L × 6¼"W × 1"D