Lake Isle Press

Today the Salad Bar, Tomorrow the Barbells

It’s the New Year and you’re gung-ho about taking the stairs instead of the elevator, forgoing the frappuccino for a drip, and cooking green things instead of cheeseburgers.  The problem is it’s also January.  That means frigid winds, short days, and, inevitably, cravings for cheeseburgers. Which unfortunately does not exactly mesh with your New Year’s resolution…

Don’t despair!  We’ve got you covered with the answer to your dining woes: salad. 

Salad?  You know you should be eating it, but somehow salad never seems quite satisfying after a blustery winter day. 

Not anymore!  With Catherine Walther’s Raising the Salad Bar salad becomes something that you, well, want to eat.  And afterwards, both your taste buds and your waistline will be happy you did.

Winter may lack fresh fruit and ruby red tomatoes, but it’s rife with tasty root vegetables and vitamin-rich greens.   Combining these winter staples with beans, cheese, nuts, dried fruit, herbs and meats, Raising the Salad Bar offers endless combinations to ward off the doldrums too often associated with salad. 

Thought chicken salad was one-note, been there, done that?  Think again!  Walters has pages describing how to perfectly grill, roast, marinate and sauté chicken and then pairs them with veggies, fruits and dressings to make chicken salads you actually want to eat.  By the first bite you’ll forget all those disappointing versions from picnic lunches long gone by.

Walthers shows us that just because you’re making salad doesn’t mean it has to be, well, wimpy.  With chapters like “Main Course Meat Salads,” “Good-For-You Grains,” and “Big Beautiful Bean Salads” your next healthy, satisfying meal is right around the corner.

Wheat Berry Salad

Grilled Chicken Salad with Red and Yellow Peppers

Herbed New Potato Salad


By Catherine Lamb, intern, student, food obsessor.  Check out her blog at

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