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Tap into the secrets of great salads, from sassy dressings to crispy, crunchy greens that awaken your taste buds.
Salad Recipes For Dummies is packed with 150+ recipes for delicious salads for every lifestyle. Discover different ways to craft a salad, from zesty dressings to unique greens and grains. Explore the necessary tools to serve creative salads, from knife skills to a composed design. Get ready to globetrot, whipping up creamy salads from Eastern European to vibrant herb-focused Mediterranean main dishes and curried legumes inspired from India. Go from boring to bold with over 20 dressings. Skip the salad kits at the store and learn how to craft your own! Step beyond romaine and ranch with ideas for different base options (kale, watercress, or Swiss chard anyone?) eye-popping toppings, DIY salad kits, fruit salads, seasonal salads, and beyond. Leave the oven off and feel nourished with recipes like Lemon Orzo Pasta Salad, Cucumber Tomato and Goat Cheese, Italian Tortellini and Bean, German Potato Salad, Thai Bun Noodle Salad, Crunchy Taco Salad, and Thai Steak Salad. Hungry yet?
Home chefs looking to elevate their salads will love the incredible ideas found in Salad Recipes For Dummies.
Wendy Jo Peterson is a registered dietitian with more than 20 years of professional experience. She is the author of Meal Prep Cookbook For Dummies and Bread Making For Dummies, and coauthor of Air Fryer Cookbook For Dummies, Instant Pot Cookbook For Dummies, and Mediterranean Diet Cookbook For Dummies.
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
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