For most people, salad is an appetizer or a very light meal and is generally composed of lettuce and vegetables. The Dinner Salad Cookbook offers vibrant salads, simple, delicious, and satisfying.
The book is divided into two separate parts. Part One is Formulas For Salad Success while Part Two covers The Recipes.
In Chapter One of Part One, The Dinner Salad Formula is explained. The various ingredients are discussed with brief descriptions of each and suggestions for how they are used best. The section then goes on to describe pulling together the formula to create recipes and Basic Techniques for preparation.
Chapter Two gives you The Dressing Formula for topping off your salads. The bases and various components of the dressings are all discussed. A list of Basic Ingredients for stocking fridge, pantry, and spice rack are included. This helps you know what to keep on hand at all times.
Part Two contains several recipe categories including:
- Asian-Inspired Salads
- European-Inspired Salads
- Middle Eastern- And Mediterranean-Inspired Salads
- Latin American-Inspired Salads
- American-Inspired Salads
Each of the recipes includes Serving Size, Prep Time, Finish Time, Total Time, and labels such as Dairy-Free, Nut-Free, Vegetarian, Gluten-Free etc. The recipes also include a brief introduction and Nutritional Information. Some even include a Technique, Substitution, or Ingredient Tip.
The various ingredients listed in each recipe also includes the symbol for the corresponding component in the formula. This helps you to know how each ingredient fits into the Dinner Salad Formula.
More Than Just Recipes
Because of the formulas include for both how to create a salad and how to create a dressing, this book is very helpful. I like the idea of being able to create my own flavor combinations.
The only photographs included are at the beginning of each recipe chapter or new section. This is disappointing because as only a moderate cook I find it is easier if I knew what to expect the recipe to turn out like.
After all of the recipes comes a page including the Dirty Dozen And The Clean Fifteen which covers the ingredients which use the most pesticides and those which are grown without. Next follows a page on Measurement Conversions, and both a Recipe Index and a general Index.
For the included recipe I have chosen the Tajín-Citrus Vinaigrette because I believe that this vinaigrette could make a salad fabulous. Enjoy!
Vegan, Gluten-Free, Nut-Free, Dairy-Free
- 1/2 cup extra virgin olive oil, high-quality
- 1/2 cup grape seed oil
- 1/4 cup cilantro leaves, fresh, loosely packed
- 1/2 teaspoon Tajín
- 1/2 orange, juice of
- 1/2 lime, juice of
- pinch salt
- pinch black pepper, freshly ground
- Add the ingredients into a small bowl, mason jar, or salad dressing shaker. Whisk to combine, or shake the bottle. This dressing will last up to two weeks at room temperature. Give it a shake before addressing a salad with it.
RecipesNow! The Reviews And Recipes Magazine
Get the newsletter: http://www.RecipesNow.com/newsletter
Download FREE eBooks at: http://www.RecipesNow.com/Free