Book Reivew: "Simply Salads" by Jennifer Chandler
Salads are one entrée I think I could live off of. There are just so many ways to make a salad that I think it is impossible to get sick of. Now don’t get me wrong I am not a vegetarian, but I do love vegetables and I think in my past life I was a rabbit!
The book Simply Salads
Now I can prepare awesome salads both as side dishes and main entrees. I have even received compliments on how the salads look too good to eat! I also love to there are more than fifty different combinations of lettuces, packed in just the right size to choose from and experiment with! I think my favorite is the Balsamic Strawberry Salad, which is super easy and delicious! I highly recommend this book to anyone looking to add more “green” to their kitchen meals, even if you are not normally a lettuce eater!
Book 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.
Here is one Recipe to give you a sneak peek:
Makes 6 appetizer or side salads
A popular source of protein in Asia for centuries, edamame have recently popped up on menus across the United States.
For the Citrus-Soy Vinaigrette:
3 tablespoons freshly squeezed orange juice
2 tablespoons freshly squeezed lemon juice
2 tablespoons soy sauce
2 tablespoons canola oil
Kosher salt and freshly ground pepper
For the salad:
2 cups shelled edamame
1 carrot, shredded on the large holes of a traditional grater
1/4 cup halved and sliced radishes
1/4 cup cherry tomatoes, stems removed and quartered
1/2 cucumber, halved lengthwise, seeded, and diced
1 bag (5 ounces) Sweet Baby Greens salad blend
For the Citrus-Soy Vinaigrette:
In a small bowl whisk together the orange juice, lemon juice, soy sauce, and oil until well combined. Season with salt and pepper to taste.
For the salad:
Bring a large pot of salted water to a boil. Add the edamame, bring back to a boil, and cook until just tender, 3 to 5 minutes more. Drain the edamame and rinse with cold water until cooled. Place in a large salad bowl.
Add the carrots, radishes, tomatoes, cucumber, and salad blend. Add the vinaigrette to taste and gently toss to coat. Serve immediately.
Tip: Edamame are soybeans which have been harvested at the peak of ripening. They are sold in your grocery’s frozen food section.
