Salad Recipes for Dummies (Paperback)

Introduction 1

About This Book 1

Foolish Assumptions 2

Icons Used in This Book 3

Beyond the Book 3

Where to Go from Here 3

Part 1: Breaking Down the Parts of a Salad 5

Chapter 1: Salad Basics 7

Types of Salads in This Book 8

Bursting with greens 8

Starchy stars 8

Keeping it fresh and fruity 9

Building salad bowls 10

Pairing the plate with simple sides 10

Crafting party platters 10

Composed salads 10

Sweet salads 11

Building a Salad Formula 11

Greens 11

Grains 11

Protein 12

Toppings 12

Dressing 12

Seasonal Considerations 12

Chapter 2: Tools and Techniques 15

Time-Saving Tools for Building the Perfect Salad 15

Plating a Beautiful Salad 17

Sharpening your knife skills 18

Making garnishes 19

Styling a salad or a bowl 20

Chapter 3: Going Shopping 23

Considering Your Options 23

Making a List, Checking It Twice 24

Part 2: Making a Plan 29

Chapter 4: Boosting Nutrition with Salads 31

Recognizing the Nutritional Benefits of Salads 32

Packing a Lunchtime Punch 34

Chapter 5: Making Salad-Inclusive Meal Plans 35

Savoring Seasonal Goodness 35

Spring 36

Summer 36

Fall 37

Winter 37

Adding Foreign Flair with Salads from around the World 38

Planning Meals When you Follow a Special Diet 38

Mediterranean 39

Gluten-free 39

Lower carbohydrate 40

Allergen-free 40

Part 3: Jump-Starting Your Salad Journey 43

Chapter 6: Dressings 45

Chapter 7: The Classics 63

Chapter 8: Weeknight Side Salads 79

Chapter 9: Going Global 95

Chapter 10: Going Bold with Bowls 119

Chapter 11: Plant-Forward Protein Salads 133

Chapter 12: Crowd Pleasers 149

Part 4: Getting Creative with Salads 163

Chapter 13: Pantry Stars 165

Chapter 14: Starchy Salads 173

Chapter 15: Fruity Concoctions 187

Chapter 16: Sweet Salads 205

Part 5: The Part of Tens 215

Chapter 17: Ten (or So) Tips for Building Salads in a Jar 217

Start with the Dressing 217

Know Which Vegetables Can Touch the Dressing 218

Protect Delicate Ingredients with a Layer of Grains 219

Pack a Protein Punch 219

Use Nuts and Seeds to Separate the Protein Foods from the Toppings 220

Think Crunchy for Toppings 220

Choose Hardy Greens 221

Finish the Salad with Cheese 221

Chapter 18: Ten Homemade Salad Kits 223

Cobb Salad 224

Caesar Salad 224

Cranberry and Pecan Salad 225

Rancher’s Delight Salad 225

Southwestern Salad 226

Mediterranean Salad 226

Thai Salad 227

Harvest Salad 227

Carrot Crunch Salad 228

Orange Poppyseed Salad 228

Chapter 19: Ten Fun Ways to Add Crunch to a Salad 229

Croutons 229

Crispy, Fried Onions 230

Sweet or Savory Nuts 230

Seedy Wonders 231

Roasted Garbanzo Beans 231

Parmesan Crisps 231

Crunchy Noodles 232

Dried Fruit 232

Crushed Chips 232

Crisped Bacon 232

Chapter 20: Ten Common Types of Produce and How to Keep Them Fresh 233

Greens 234

Tomatoes 234

Cucumbers 234

Mirepoix 235

Herbs 235

Berries 236

Tubers 236

Green Beans 236

Citrus 237

Salad Toppings 237

Part 6: Appendixes 239

Appendix A: Metric Conversion Guide 241

Appendix B: Food Storage Guide 245

Appendix C: Food Safety Guide 249

Food Temperature 249

Cross-Contamination 250

Index 253