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Salad for Dinner (Digital Issue)

Salad for Dinner (Digital Issue)
by Tasha DeSerio
PDF Download

Leafy greens take on a whole new meaning with Salad for Dinner. Gone are the days of plain, old iceberg lettuce with a wedge of tomato. Today’s salads are ample, satisfying, colorful, and so deliciously versatile you can enjoy them for dinner every single night and never get bored! Salad for Dinner packs in 68 whole-meal recipes for hearty, healthy salads that will please the palates of everyone in your family, from vegetarians to finicky kids to meat-eaters.

Make it sweet, make it savory with 68 quick-and-easy recipes. Salad for Dinner tosses an exciting variety of ingredients into every easy-to-make recipe. The flavors are rich and complex…the prep for each dish is fast and simple. And with colorful photographs accompanying the recipes, your mouth is sure to water.

Here are just a few salads in Salad for Dinner that you could be serving tonight:

  • Lobster, corn, and red pepper salad
  • Arugula and shaved fennel salad with tangerines and fried almonds
  • Garden lettuces with skirt steak, avocado, and toasted pumpkin seed
  • Warm cauliflower salad with brown butter vinaigrette, sieved egg, and toasted breadcrumbs
  • Brown rice salad with pomegranate, celery, and herbs
  • Whole wheat pasta with roasted broccoli, black olive vinaigrette, and ricotta salata
  • Slow-roasted salmon with beets, cucumber, and horseradish vinaigrette
  • Plus, simple favorites like chopped salad and a BLT salad

With Salad for Dinner at your fingertips, you’ll have access to every kind of salad recipe imaginable, including leafy salads; vegetable and fruit salads; grain, bread, and pasta salads; legume salads; plus basic recipes for homemade vinaigrettes, croutons, and roasted vegetables. You’ll also get detailed information on in-season fruits and vegetables as well as lesser-known salad fixings such as garlic chapons to keep you on the cutting edge of salad-as-a-meal cooking.

Salad for Dinner…it’s a growing trend you’re sure to love.

About the Author Tasha DeSerio began her career at Chez Panisse Restaurant and Café and left there to launch the highly regarded Olive Green Catering. Living in Berkeley, California, she’s a chef, food writer, and cooking teacher. Her writing has appeared in Bon Appétit, Fine Cooking, and Food and Wine, she is the co-author of Cooking from the Farmer’s Market by Williams-Sonoma.


 

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List Price: $12.99

Today's Price: $11.69

List Price: $12.99

Today's Price: $11.69

Details

Details

Leafy greens take on a whole new meaning with Salad for Dinner. Gone are the days of plain, old iceberg lettuce with a wedge of tomato. Today’s salads are ample, satisfying, colorful, and so deliciously versatile you can enjoy them for dinner every single night and never get bored! Salad for Dinner packs in 68 whole-meal recipes for hearty, healthy salads that will please the palates of everyone in your family, from vegetarians to finicky kids to meat-eaters.

Make it sweet, make it savory with 68 quick-and-easy recipes. Salad for Dinner tosses an exciting variety of ingredients into every easy-to-make recipe. The flavors are rich and complex…the prep for each dish is fast and simple. And with colorful photographs accompanying the recipes, your mouth is sure to water.

Here are just a few salads in Salad for Dinner that you could be serving tonight:

  • Lobster, corn, and red pepper salad
  • Arugula and shaved fennel salad with tangerines and fried almonds
  • Garden lettuces with skirt steak, avocado, and toasted pumpkin seed
  • Warm cauliflower salad with brown butter vinaigrette, sieved egg, and toasted breadcrumbs
  • Brown rice salad with pomegranate, celery, and herbs
  • Whole wheat pasta with roasted broccoli, black olive vinaigrette, and ricotta salata
  • Slow-roasted salmon with beets, cucumber, and horseradish vinaigrette
  • Plus, simple favorites like chopped salad and a BLT salad

With Salad for Dinner at your fingertips, you’ll have access to every kind of salad recipe imaginable, including leafy salads; vegetable and fruit salads; grain, bread, and pasta salads; legume salads; plus basic recipes for homemade vinaigrettes, croutons, and roasted vegetables. You’ll also get detailed information on in-season fruits and vegetables as well as lesser-known salad fixings such as garlic chapons to keep you on the cutting edge of salad-as-a-meal cooking.

Salad for Dinner…it’s a growing trend you’re sure to love.

About the Author Tasha DeSerio began her career at Chez Panisse Restaurant and Café and left there to launch the highly regarded Olive Green Catering. Living in Berkeley, California, she’s a chef, food writer, and cooking teacher. Her writing has appeared in Bon Appétit, Fine Cooking, and Food and Wine, she is the co-author of Cooking from the Farmer’s Market by Williams-Sonoma.


 

Additional Information

Additional Information

SKU FCG50D52079
Table Of Contents

Introduction

Make a Simple Salad

  • Key ingredients
  • Making vinaigrette
  • Making salads more satisfying
  • Getting ahead when making salads

Leafy Salads

  • Little Gems with yogurt and feta
  • Bitter greens with cherries and pancetta - photo
  • Wild arugula salad with salami picante and percorino - photo
  • Butter lettuce with cherry tomatoes, corn, & buttermilk
  • Chopped salad - photo
  • Bacon, lettuce and tomato salad - photo
  • Garden lettuces with green beans, figs, & hazelnuts
  • Herb salad with beets, oranges & almonds - photo
  • Watercress with apple, gruyere & walnuts- photo
  • Belgian Endive and frisée with crab, fennel & citrus vinaigrette
  • Arugula and shaved fennel salad with tangerines and fried almonds
  • Warm chicory salad with wild mushrooms and serrano ham - photo
  • Spinach salad with blood oranges, feta, pine nuts & raisins
  • Raw kale with Caesar vinaigrette
  • Escarole with apple, celery, roquefort & pecans
  • Frisée with seared scallops and blood oranges - photo
  • Duck confit and frisée with creme fraiche and mustard vinaigrette - photo
  • Garden lettuces with skirt steak, avocado, and toasted pumpkin seed - photo

Vegetable & Fruit Salads

  • Roasted asparagus and frisee with poached eggs and romesco sauce - photo
  • Warm young artichoke and potato salad - 2 process shots
  • Spring nicoise salad - photo
  • Shaved artichoke and fennel salad with beef carpaccio
  • Leeks vinaigrette with beets and salsa rustica - photo
  • Corn, cherry tomato & avocado salad with shrimp - photo
  • New potato salad with shallots and creme fraiche
  • Gypsy pepper and green bean salad with fried almonds - photo
  • Summer chanterelle, corn, and green bean salad
  • Lobster, corn, and red pepper salad - photo
  • Heirloom tomato salad with basil, burrata cheese & garlic costone
  • Slow-roasted salmon with beets, cucumber & horseradish vinaigrette - photo
  • Spiced cauliflower and potato salad with caramelized onion
  • Avocado and grapefruit salad with scallop ceviche and jalapeño vinaigrette
  • Lobster and celery root salad with fines herbes
  • Shaved Brussels sprouts with celery, pomegranate & toasted walnuts - photo
  • Smoked trout and fingerling potato salad with Belgian endive
  • Warm cauliflower salad with brown butter vinaigrette, sieved egg and toasted breadcrumbs
  • Warm cabbage salad with mustard vinaigrette and bacon lardons
  • Tuna carpaccio with beets and watercress

Grain, Bread & Pasta Salads

  • Rice salad with asparagus, favas & peas - photo
  • Toasted pita and arugula salad with cucumber, black olive & feta - photo
  • Farro and asparagus salad with spring onion and mint
  • Rice salad with cucumber, feta & herbs
  • Rice and lentil salad with cherry tomatoes and yogurt sauce - photo
  • Roasted pepper and bread salad with tuna confit
  • Quinoa, red pepper & cucumber salad with avocado and lime
  • Farroush - photo
  • Couscous salad with grilled eggplant and cumin vinaigrette - photo
  • Cracked wheat salad with wilted radicchio and raisins
  • Barley salad with skirt steak and muscat grapes
  • Brown rice salad with pomegranate, celery & herbs
  • Farro salad with broccoli raab and poached egg - photo
  • Couscous with kabocha squash, toasted pumpkin seeds & harissa vinaigrette
  • Pasta salad with lentils, kale, & warm bacon vinaigrette
  • Farro and black rice salad with arugula and tangerine - photo
  • Bulgur with kale, preserved lemon & green olives - photo
  • Whole wheat pasta with roasted broccoli, black olive vinaigrette & ricotta salata - photo

Legume Salads

  • Green Lentil with beets and preserved lemon
  • Cannellini and fava beans with spring onions - photo
  • Fava bean and pea salad with prosciutto, pecorino & mint
  • Warm chickpea salad with wilted spinach and spiced brown butter vinaigrette
  • Lentil and piquillo pepper salad with toasted garlic vinaigrette - photo
  • Cannellini bean salad with grilled shrimp and cherry tomatoes
  • Spicy squid and chickpea salad - photo
  • Succotash salad - photo
  • Butter beans with chorizo and tomato - photo
  • Fresh cranberry bean salad with broccoli raab and warm pancetta - photo
  • Lentil salad with gypsy peppers and feta
  • Edamame with beets, scallions and ginger viniagrette
  • Warm lentils with sausage, kale & mustard vinaigrette - photo
  • Chickpea salad with roasted carrots and harissa vinaigrette

Basic Recipes

  • Basic vinaigrette
  • Basic mayonnaise for vinaigrette
  • Rustic croutons
  • Garlic chapons
  • Roasted red peppers with garlic and herbs
  • Roasted beets

Flavoring vinaigrettes

Helpful Tools & Equipment

Index

Video No
Author Tasha DeSerio
Publication Year 2014
Dimensions No
Pages 148
Photo No
Drawings No
Extra No
Other Formats 52079
Format eBook (PDF)
Cover PDF Download
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