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Raising the Salad Bar: Beyond Leafy Greens -- Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and Moreby Catherine Walthers and Alison Shaw
I'm not very big on salads, despite being a vegan. However, I know what's good for me, and salad greens are an important part of a healthy diet — I just need something more than a few greens and some dressing. Which brings me to Raising the Salad Bar: Beyond Leafy Greens — Inventive Salads with Beans, Whole Grains, Pasta, Chicken, and More. Don't let the "...Chicken, and More" dissuade you if you're a vegan like me — there's plenty here that is meat- and dairy-free. Catherine Walthers has brought together a delicious variety of salads of all types, including mouth-watering pasta, bean, and grain salads. Most of the recipes are "easy fixing" and there is a wonderful variety of ethnic choices as well as some change-ups on the standard leafy green salad.
Synopses & Reviews
You'll never think of a salad as being just a plate of leafy greens again when you feast your eyes on the delicious, sumptuous salads in Catherine Walthers' Raising the Salad Bar. Walthers shows how to create salads for all occasions — and seasons — that are mouthwatering culinary masterpieces.
These recipes, brimming with fresh vegetables and fruits, leafy greens and herbs, are palettes of color as well as flavors. Baby Spinach and Strawberry Salad bursts with brilliant colors and fruity flavors that make the perfect summer salad. Thai Quinoa Salad, Wheat Berry Salad with Citrus Dressing, and Jicama, Mango, and Green Cabbage Slaw with Citrus Vinaigrette reflect today’s tastes and the increased availability of ingredients and ethnic influences at supermarkets as well as specialty stores. And whether you are looking for that special salad to accompany an entree or extraordinary salads to serve as a main course, you'll find these original, refreshing, and flavorful recipes are not only quick and simple to prepare, but bursting with flavor.
In addition to many bold new salad recipes, Raising the Salad Bar offers fresh new takes on traditional family classics such as potato, pasta, and chicken salad, designed to take advantage of the vast range of new ingredients available in markets. Readers will discover ten different ways to make chicken salad and just as many ways to reinvigorate old favorites like pasta and potato salad. In the chapter, "Not Your Mother's Potato Salad", Walthers presents out-of-the-box spins on classics, such as Potato Salad with Arugula, Tomatoes, Bacon, and Goat Cheese, and Mexican Sweet Potato and Black Bean Salad.
This volume of more than 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, chicken salads, and more.
About the Author
Catherine Walthers, an award-winning journalist and food writer, is co-author of the cookbook Greens, Glorious Greens. She has worked for the past 15 years as a private chef and cooking instructor in the Boston area and on Martha's Vineyard. She is the food editor of Martha's Vineyard Magazine.
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