Food recipes
Salads: The First Meals
Salads: The First Meals
Ingredients:
2 Light Salad Dressings
3 Rich Salad Dressings
4 Green Salads
5 Fruit Salads
6 Potato Salads
7 Pasta Salads
8 Bean Salads
9 Poultry/Beef/Pork Salads
10 Fish/Seafood Salads
11 Quick Salads
12 Gourmet Salads
13 Creamy Salads/Slaws
14 Spicy Salads
15 Dessert Salads
Directions:
Appendix A: Classic Salad Combinations
Appendix B: Produce Buying Guide
Standard U.S./Metric Measurement Conversions
Acknowledgments
My deepest thanks to Adams Media and managing editor Lisa Laing for the
opportunity, education, and guidance they've given me. My eternal gratitude to my
mother Jill, father Don, and sister Leah for their decades of inexhaustible support and
endless editorial labor. Many thanks to my amazing friends — especially Tahane,
Barbara, Valeria, Dan, and Nina — for all their help, patience, and inspiration.
My love to Ed, who not only kept the family fed when I was too busy writing about
food to cook, but also put up with my culinary critiques of each meal without once
dumping anything over my head. Finally, my love to Alaina, who never tired of coming
up with reasons why the book should only contain dessert and taco salad recipes.
Introduction
CRISPY GREENS, JUICY FRUITS, tangy beans, or creamy pastas; there's something
special about every type of salad. Unlike fully cooked dishes, salads have a wonderful
way of retaining the distinct flavor of each ingredient. You can taste every green in a
cool garden salad and each addition in a warm potato salad. Whether you're an
experienced chef or just learning how to cook, salads have a way of waking up your
taste buds and your creativity.
The term salad evolved from the Latin word sal, which means salt, an important
ingredient in salad dressing. Bringing out the natural flavor of fresh ingredients is the
secret to creating salads, and salt is a historically vital aspect in flavor enhancement.
Ancient Greeks, Romans, and Egyptians not only adored salads and salted salad
dressings; they consumed the most coveted of all salad ingredients, lettuce. While you
may think of raw salads and fancy dressings as modern ideas, ancient cultures reveal
that humans have long appreciated the value and versatility of fresh produce.
It's true that modern salads include much more than just fruits and vegetables, but
even potato, pasta, bean, and gelatin salads usually combine some sort of raw produce
in the dish. Regardless of whether you grow your own succulent plants or choose the
perfect produce from a farmer's market, turning raw ingredients into a culinary triumph
provides a certain sense of satisfaction.
Fresh salads also offer something rare in modern life: They contain ingredients you
can recognize and pronounce. As long as you stick with produce and all-natural
toppings, you can create anything from an appetizer to an entrée without including a
single mysterious additive in the meal.
Considering the easy preparation and numerous health benefits, it's surprising that
Ingredients:
2 Light Salad Dressings
3 Rich Salad Dressings
4 Green Salads
5 Fruit Salads
6 Potato Salads
7 Pasta Salads
8 Bean Salads
9 Poultry/Beef/Pork Salads
10 Fish/Seafood Salads
11 Quick Salads
12 Gourmet Salads
13 Creamy Salads/Slaws
14 Spicy Salads
15 Dessert Salads
Directions:
Appendix A: Classic Salad Combinations
Appendix B: Produce Buying Guide
Standard U.S./Metric Measurement Conversions
Acknowledgments
My deepest thanks to Adams Media and managing editor Lisa Laing for the
opportunity, education, and guidance they've given me. My eternal gratitude to my
mother Jill, father Don, and sister Leah for their decades of inexhaustible support and
endless editorial labor. Many thanks to my amazing friends — especially Tahane,
Barbara, Valeria, Dan, and Nina — for all their help, patience, and inspiration.
My love to Ed, who not only kept the family fed when I was too busy writing about
food to cook, but also put up with my culinary critiques of each meal without once
dumping anything over my head. Finally, my love to Alaina, who never tired of coming
up with reasons why the book should only contain dessert and taco salad recipes.
Introduction
CRISPY GREENS, JUICY FRUITS, tangy beans, or creamy pastas; there's something
special about every type of salad. Unlike fully cooked dishes, salads have a wonderful
way of retaining the distinct flavor of each ingredient. You can taste every green in a
cool garden salad and each addition in a warm potato salad. Whether you're an
experienced chef or just learning how to cook, salads have a way of waking up your
taste buds and your creativity.
The term salad evolved from the Latin word sal, which means salt, an important
ingredient in salad dressing. Bringing out the natural flavor of fresh ingredients is the
secret to creating salads, and salt is a historically vital aspect in flavor enhancement.
Ancient Greeks, Romans, and Egyptians not only adored salads and salted salad
dressings; they consumed the most coveted of all salad ingredients, lettuce. While you
may think of raw salads and fancy dressings as modern ideas, ancient cultures reveal
that humans have long appreciated the value and versatility of fresh produce.
It's true that modern salads include much more than just fruits and vegetables, but
even potato, pasta, bean, and gelatin salads usually combine some sort of raw produce
in the dish. Regardless of whether you grow your own succulent plants or choose the
perfect produce from a farmer's market, turning raw ingredients into a culinary triumph
provides a certain sense of satisfaction.
Fresh salads also offer something rare in modern life: They contain ingredients you
can recognize and pronounce. As long as you stick with produce and all-natural
toppings, you can create anything from an appetizer to an entrée without including a
single mysterious additive in the meal.
Considering the easy preparation and numerous health benefits, it's surprising that
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