Food52 Mighty
Salads: 60 New Ways to Turn Salad Into Dinner--And Make-Ahead Lunches, Too
Wow
this book was beautiful. I mean look at
the cover it’s beautiful. You’ll find
inside every kind of salad you’ve never thought of with pictures that make you
hungry! I’m always looking for salad
dressings to make from scratch, now they have wonderful recipes of salad
dressings that change with each type of salad. There are Leafy Salads, Less-Leafy
Vegetable Salads, Grain and Bean Salads, Pasta and Bread Salads, Fish and
Seafood Salads and Meat Salads. I wouldn’t
have thought of several of those sections for meals, but they sure looked tasty
I need to take a picture of a recipe make sure I have all of the ingredients
and get into the kitchen and surprise my husband. He wouldn’t turn his nose up at these
choices. He’s all for healthy meals with
fresh new ingredients and I am hoping to incorporate some of my doTERRA
Essential Oils into the salad dressings instead of some of the herbs. Loved this book. It doesn’t disappoint!
I received this
book through BloggingForBooks.com in exchange for an honest review!
Description of
the book:
A collection of 60 recipes for turning ordinary salads into one-dish
worthy meals. Does anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.
Make way for Mighty Salads, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another shaving some, or roasting a bunch.
But because we don t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting and a whole lot more like dinner.
