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Salad Cookbooks and Recipes
Salad is cold food, usually based around vegetables or fruits. A dressing (a sauce),
croutons (cooked crispy lumps of bread), or nuts are often added. Many salads also
include
cheese,
fish, meat, pasta or
rice.
Some popular salads include:
- Caesar salad - Caesar salad was first created by the Mexican-Italian chef, Caesar Cardini.
It is based on lettuce, and croutons, with a dressing of
parmesan cheese, lemon juice, egg,
Worcestershire sauce and black pepper. The original recipe used raw egg, but this is
nowadays often omitted or substituted, because of concerns over salmonella.
Additionally, modern recipes often
add anchovies, breast of chicken, or capers.
- Greek salad - This is a salad based on those found
in Greek cuisine and Cypriot cuisine
(where it is known as
"country salad"
or
"village salad").
It contains tomatoes, cucumber, red onions, and bell peppers, is seasoned
with olive oil, red vinegar, black pepper, oregano, and salt, and
often also contains feta cheese, capers, and olives.
- Israeli salad (known in
Israel as
"salat aravi") - A salad based on finely chopped
tomatoes and cucumbers, often with parsley, and seasoned with lemon juice and olive oil.
- Poke - This is a salad from Hawaiian cuisine.
It is made from cubes of raw fish, tobiko (flying fished roe),
seaweed, and tofu,
with assorted vegetables such as onions, scallions and tomatoes.
The salad is flavored with chiles or red pepper, salt,
sesame oil, and
soy sauce.
- Waldorf salad - A salad of apple, celery and walnuts in a mayonnaise dressing.
The dish is named after the Waldorf Hotel in
New York city,
where the salad was first created during the late 19th century.
Here are some salad cookbooks:
Related pages on this web site:
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By Catherine Walthers
Lake Isle Press
Paperback (272 pages)
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This volume of over 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, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout. |
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By Johnna Albi
St. Martin's Griffin
Paperback (288 pages)
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The latest word from the nutrition front is that green leafy vegetables may be our most powerful weapon against cancer and other diseases of aging. Plus, most dark leaft greens are high in nutrients such as beta-carotene, anti-oxidants, folic acid, and fiber.
In Greens Glorious Greens! Johnna lbi and Catherine Walthers, both gourmet natural foods chefs, unlock the mysteries of buying and preparing these delicious vegetables. IN an easy-to-use A-to-Z format, they cover thirty-give different greens, providing nutritional information and a brief historical profile for each, plus tips on how to shop for freshness, and how to store, wash, and cut the greens for maximum flavor. Albi and Walthers offer more than 140 ways to turn these nutritional superstars into delicious salads, soups, stews, entrees, and sautees. Most dishes are quick and easy, low in fat, and of the scale in terms of nutrients and taste. Many of vegetarian and therefore cholesterol free, come contain chicken, beef or fish. Any home cook will delight in this clear and engaging guide to preparing all the vegetables that are not only good for you, but just plain good.
Recipes include:
Grilled Polenta with Dandelion Greens, Southern Style Black-Eyed Peas and Collard Greens, Cajun Kale Salad, Broccoli Rabe with Toasted Pecans and Currants, Skewered Chicken Teriyaki over Frisee and Arugula
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By Jennifer Chandler
Thomas Nelson
Hardcover (272 pages)
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Click Here | - ISBN13: 9781401603205
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Product Description:
Long gone are the days when people created their salads by purchasing a head of iceberg lettuce and a head or romaine, cutting up a tomato and a boiled egg and adding some wishbone dressing. Today anyone can create a delicious gourmet salad by picking up one of the hundreds of bagged salad mixes available and adding ingredients to create masterpieces such as:
- Mandarin Chicken Salad with Toasted Sesame Vinaigrette
- Classic Caesar Salad with Herb Croutons
- Spinach Salad with Roasted Cherry Tomatoes
Each salad has dressing recommendations and recipes, menu ideas, and nutritional information. The book contains recipes for more than 100 salads and dressings. |
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By Mrs. Bowdich
Kindle Edition
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There are already a good many vegetarian cookery books, ranging in price from one penny to half-a-crown, but yet, when I am asked, as not unfrequently happens, to recommend such a book, I know of only one which at all fulfills the requirements, and even that one is, I find, rather severely criticized by ladies who know anything about the matter. To have to live by some of them would almost make a vegetarian turn meat-eater. Most are compilations from other books with the meat dishes left out, and a little porridge and a few beans and peas thrown in. All of them, I believe, contain a lot of puddings and sweets, which certainly are vegetarian, but which can be found in any ordinary cookery book. What is required is a book that will enable us to provide something to take the place of meat, which, while nourishing, shall at the same time be palatable. This the present book aims at doing. Of the 221 recipes given, upwards of 200 are absolutely original, having been carefully thought out and tested by the author herself, and not hitherto published anywhere. Many of them are as nourishing, weight for weight, as ordinary dishes made with meat, those containing beans, peas, eggs, and the various sorts of grain, being the most nourishing. If they are not all found to be palatable, the fault must be in the individual cook, who cannot have put in the important ingredient of _feeling_, without which no work can be wholly good. The thorough-going vegetarian, to whom abstinence from meat is part of his ethical code and his religion,--who would as soon think of taking his neighbour's purse as helping himself to a slice of beef,--is by nature a man of frugal habits and simple tastes. He _prefers_ a plain diet, and knows that the purest enjoyment is to be found in fruits of all kinds as nature supplies them. He needs but little cookery, and that of the simplest. To him this book will be of little use, except when he wishes to entertain his friends. But there are others who, while not feeling that any moral principle is immediately involved in the matter of diet, yet would like to be relieved from the necessity of eating flesh, possibly on aesthetic grounds, or it may be from hygienic reasons, or in some cases, I hope, because they would willingly diminish the sufferings involved in the transport and slaughter of animals, inevitable as long as they are used for food. To these it is hoped that this little book may act as an encouragement and help. Nor need our carnivorous friends be afraid of it. A good deal of nonsense is talked (by meat-eaters I mean, of course) about the properties of food, and they would have us believe that they eat a beef-steak mainly because it contains 21.5 per cent. of nitrogen. But we know better. They have eaten steaks for many years, but it was only last week, in working up for a debate, that they found out about the nitrogen. It is not the chemical ingredients which determine the diet, but the _flavour_; and it is quite remarkable, when some tasty vegetarian dishes are on the table, how soon the percentages of nitrogen are forgotten, and how far a small piece of meat will go. If this little book shall succeed in thus weaning away a few from a custom which is bad--bad for the suffering creatures that are butchered--bad for the class set apart to be the slaughterers--bad for the consumers physically, in that it produces disease, and morally, in that it tends to feed the lower and more ferocious qualities of mind, and also for ever prevents our treating the animal creation with that _courtesy_ (as Sir Arthur Helps put it) which is their due--then I know that it will not have wholly failed in carrying out the author's benevolent intention. |
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By Editors of Reader's Digest
Readers Digest
Hardcover (320 pages)
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The 250-plus delicious recipes in this book are the perfect way to explore a variety of new healthy, flavorful salads—and will satisfy both vegetarians, and meat and fish lovers alike.
Research indicates that eating at least five servings of vegetables and fruit a day provides a wide range of nutrients required for general health and daily function. Salads are a perfect mix of appetizing flavors and important nutrients. Salads are easy to make, attractive, full of flavor, economical, and versatile. This book provides more than 250 delicious recipes—filled with crunchy vegetables and robust flavors—catering to both vegetarians, and meat and fish lovers alike.
Sidebars—including “Mix & Match” and “Cook’s Tip” plus step-by-step instructions—are scattered throughout the book and offer valuable nutritional, how-to information, plus advice on shopping and storing ingredients. Filled with classics recipes from all over the world, Super Salads is guaranteed to add healthy ideas to very meal. |
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By Andrew Swallow
Ten Speed Press
Released: 2010-04-27
Hardcover (160 pages)
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Product Description:
Dare to get more out of your greens!
From healthy, superfood packed entrée salads to indulgent affairs featuring premium ingredients, this bold collection of more than 60 recipes for voracious omnivores and vivacious salad lovers features unusual and dynamic ingredient pairings that take salads to a whole new level.
In Mixt Salads, the co-founder and executive chef of San Francisco’s beloved boutique salad joints shares his inventive, flavor-forward creations. Blending all of the best trends in healthy, mindful eating—seasonal, locally grown, modest portions but big flavor—Swallow develops each entrée salad as if he were in the kitchen of a fine dining restaurant. With his penchant for innovative constructions and unabashed flavor, he reinvents the salad with playful yet elegant offerings such as:
Porky mixed greens with pork tenderloin, roasted butternut squash, and port reduction
Donald duck confit with persimmons and blue cheeses
Burger ground Kobe with grilled onion
Lobster Boat poached lobster with golden beets
Swallow teaches you how to create fresh, delicious, and addictive salads that take center stage as the entire meal, breaking free of side-dish status. Starting from scratch, he walks you through his salad-building essentials and highlights produce availability so that you can create your own imaginative masterpieces year round. |
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By Kristen Suzanne
Green Butterfly Press
Paperback (96 pages)
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Living a Raw vegan lifestyle does NOT require dehydrating, which is why Kristen Suzanne's EASY Raw Vegan recipe books--other than this one--rarely call for dehydrating. But if you own a dehydrator, or if you are trying to decide whether or not to buy one, then this book is for you. There are SO many fun and interesting things you can do with dehydrating Raw foods, such as making breads, crackers, wraps, pancakes, granolas, plant leathers (fruit roll-ups, etc.), seasonings, and much more. You can also intensify flavors, add cooked-like textures to your Raw foods, and even serve warm dishes with the food's nutritional integrity totally intact! This book is a thorough, comprehensive introduction to dehydrating for people who are curious about the subject. It's also a must-have for Raw food enthusiasts who want to experience the full range of experiences in the Raw food cuisine. This Raw food vegan recipe book includes: SPECIAL OFFER: 10% OFF EXCALIBUR DEHYDRATORS & ACCESSORIES
Dehydrating Fundamentals
Recommendations on Which Dehydrator to Buy 55 recipes, including: 19 Using Fruits & Vegetables
5 Using Nuts & Seeds
12 Pancakes, Crackers, Breads & Wraps (Includes Kristen's famous Raw Maple Syrup for your pancakes!)
13 Special Dehydrated Ingredients
A "Raw Basics" introduction to Raw food (with 6 basic "must have" recipes) for people who are new to the subject. Also includes links to food photographs at Kristen Suzanne's Web site, KristensRaw.com. |
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By Mollie Katzen
Tricycle Press
Released: 2005-09-01
Hardcover (96 pages; 1)
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In the much-anticipated follow-up to Pretend Soup, celebrity chef Mollie Katzen cooks up 20 new vegetarian recipes that kids six and under can prepare themselves (with a little help from their adult assistant). The last decade has seen unprecedented demand in healthy eating for kids. Taking this interest one step further, Mollie Katzen presents kid-friendly recipes that will inspire joyful kitchen adventures and food appreciation. With Salad People, children will enjoy a lifelong love and playful respect for nutritious food from Tiny Tacos, Counting Soup, Salad People, and beyond. Complete with kitchen tips, safety and behavior rules compiled by actual kids, and thoughtful observations on what children gain from cooking, Salad People is the model children’s kitchen guide for a new decade. All-new recipes make the perfect companions to Pretend Soup recipes. |
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By Georgeanne Brennan
Free Press
Hardcover (120 pages)
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Click Here | - Full-color photographs of each dish help make the choice an easy one, and each recipe is accompanied by a photographic sidebar that highlights an essential ingredient or cooking technique, making Salad much more than a great collection of simple recipes.
- A chapter of portable salads will tempt you to plan a picnic, while a selection of classic salads - from Cobb salad to celery rémoulade - rounds out the collection.
Product Description:
Tender spring asparagus. Luscious summer berries. Spicy autumn greens and bright winter citrus. More than any other dish, salad allows the characteristic flavors of each season to shine. A simple combination of fresh ingredients in a salad from your kitchen can be more impressive than even the most elaborate dish. Williams-Sonoma Collection Salad offers more than 40 wonderful salad recipes, grouped by season to emphasize the importance of using ingredients as they reach their natural peak of ripeness. Whether you have a bumper crop of cherry tomatoes in your backyard or a handful of wine-colored beets from the farmers' market, there's a recipe here that offers a delicious way to prepare them. A chapter of portable salads will tempt you to plan a picnic, while a selection of classic salads -- from Cobb salad to celery rémoulade -- rounds out the collection. Full-color photographs of each dish help make the choice an easy one, and each recipe is accompanied by a photographic sidebar that highlights an essential ingredient or cooking technique, making Salad much more than a great collection of simple recipes. An informative basics section and extensive glossary fill in all you need to know to create the perfect salad.
Salads bring out the best in fresh seasonal ingredients, whether they are delicate spring lettuces paired with soft goat cheese or crisp autumn apples tossed with toasted pecans.
Williams-Sonoma Collection Salad offers more than 40 easy-to-follow recipes, including both classic favorites and fresh new ideas. In these pages, you'll find inspiring salads designed to suit occasions throughout the year -- from an informal summer picnic to an elegant dinner with friends. This vividly photographed, full-color recipe collection, appealing to both novice and experienced cooks, will become an essential addition to your kitchen bookshelf. |
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By Jamee Ruth
Chronicle Books
Paperback (108 pages)
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A new essential in the kitchen, the grill pan is a wonderful tool cooks everywhere are falling in love with. It's great for low-fat cooking and is a must-have for rainy days and city dwellers who dream of grilling but don't have the outdoor space. Delicious, healthy meals happen in minutes with chef Jamee Ruth's easy techniques and recipes. With the Grill Pan Cookbook, home cooks will never be at a loss for an enticing recipe that maximizes the grill pan's amazing potential. Including scores of ideas for lean meats, shrimp, chicken, and succulent vegetables, this fun and inviting cookbook makes whipping up beautifully grilled dishes a snap. |
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