The Everything Salad Book: Includes Raspberry-Cranberry Spinich Salad, Sweet Spring Baby Salad, Dijon Apricot Chicken Salad, Mediterranean Tomato Salad, Sesame Orange Coleslaw
Aysha Schurman
Language: English
Pages: 203
ISBN: 2:00160267
Format: PDF / Kindle (mobi) / ePub
Stuck in a salad rut? Ready to expand your repertoire beyond Caesar salad and coleslaw? Let the recipes in this book inspire you! With hundreds of quick, tasty, and healthy recipes, it includes such new favorites as:
* Minty Blueberry Melon Salad
* Golden Raisin Smoked Turkey Salad
* Broccoli Ranch Coleslaw
* Italian Garden Salad
* Spinach and Orzo Pasta Salad
* Tex-Mex Bean Salad
* Creamy Blue Cheese Potato Salad
With ideas for more than 300 delicious and creative salads and dressings, this cookbook is sure to jumpstart your creativity in the kitchen. This book will keep you and your family eating fresh, healthy, and satisfying meals--no matter the season!
to make the fruit popular in Europe, and eventually popular in the United States. Salad ingredients are also versatile. While it's true that every ingredient provides a special taste, there are ways to substitute a similar item if you need to change a recipe. As long as the ingredients have the same texture and relative flavor, there's a chance you can substitute one for the other. For example, if a recipe calls for Pink Lady apples, you can try different kinds of sweet apples or pears
The leftovers of this traditional comfort recipe works as a snack, meal, or filling for a sandwich. INGREDIENTS | SERVES 10 1 cup mayonnaise ½ cup yellow onion, chopped 1 teaspoon salt ½ teaspoon black pepper, ground 8 ounces wagon wheel macaroni 4 (6-ounce) cans tuna, drained 2 cups carrot, shredded 2 cups celery, thinly sliced 4 hard-boiled eggs, chopped In a small bowl, combine the mayonnaise, onion, salt, and pepper. Prepare the macaroni according to package instructions;
of chopped apples and walnuts in a creamy dressing. Adding turkey to this salad elevates it to a main dish delight. INGREDIENTS | SERVES 6 3 Granny Smith apples 1 cup golden raisins 1 cup toasted walnuts, chopped 2 cups cooked turkey breast, chopped 1½ cups mayonnaise ¼ teaspoon allspice 1/8 teaspoon white pepper Core apples and coarsely chop. Combine in medium bowl with raisins, walnuts, and turkey. In small bowl, combine mayonnaise, allspice, and pepper and blend well. Spoon over
SERVES 4 8 ounces frozen or fresh cheese tortellini 2 (6-ounce) cans salmon ½ cup carrots, peeled and sliced 1 cup zucchini, sliced 1/3 cup red bell pepper, julienned 1 cup plain low-fat yogurt ¼ cup Parmesan cheese, grated ¼ cup fresh parsley, chopped 1 tablespoon low-fat milk 1 teaspoon dried oregano Cook the tortellini according to package directions. Drain, rinse under cold water, and drain again. Drain the salmon and flake with a fork. In medium-sized bowl, gently toss
soft silken tofu 2 tablespoons soy sauce 1 teaspoon wasabi paste ½ teaspoon garlic paste ¼ teaspoon mustard seed, ground ¼ cup rice wine vinegar ¼ cup canola oil Place the tofu, soy sauce, wasabi paste, garlic paste, and mustard seed in a blender. Add half of the vinegar and half the oil to the blender. Blend on low until mixture is smooth. Slowly feed the remaining vinegar and oil into the blender. Blend on low until thoroughly mixed. Pour dressing into a lidded bottle and