Raising the Salad Bar
Paperback: 272 pages
ISBN: 1891105337
$19.95
Buy the book
You’ll never think of a salad as being just a plate of leafy greens again when you feast your eyes on the delicious, sumptuous salads in Catherine Walthers’ Raising the Salad Bar. Walthers shows how to create salads for all occasions—and seasons—that are mouthwatering culinary masterpieces.
These recipes, brimming with fresh vegetables and fruits, leafy greens and herbs, are palettes of color as well as flavors. Baby Spinach and Strawberry Salad bursts with brilliant colors and fruity flavors that make the perfect summer salad. Israeli Couscous Salad with Roasted Vegetables, Thai Quinoa Salad, Wheat Berry Salad with Citrus Dressing, and Jicama, Mango, and Green Cabbage Slaw with Citrus Vinaigrette reflect today’s tastes and the increased availability of ingredients and ethnic influences at supermarkets as well as specialty stores. And whether you are looking for that special salad to accompany an entrée or extraordinary salads to serve as a main course, you’ll find these original, refreshing, and flavorful recipes are not only quick and simple to prepare, but bursting with flavor.
In addition to many bold new salad recipes, Raising the Salad Bar offers fresh new takes on traditional family classics such as potato, pasta, and chicken salad, designed to take advantage of the vast range of new ingredients available in markets. Readers will discover ten different ways to make chicken salad and just as many ways to reinvigorate old favorites like pasta and potato salad. In the chapter, “Not Your Mother’s Potato Salad,” Walthers presents out-of-the-box spins on classics, such as Potato Salad with Arugula, Tomatoes, Bacon, and Goat Cheese, and Mexican Sweet Potato and Black Bean Salad.
About the Author
Catherine Walthers, an award-winning journalist and food writer, is co-author of the cookbook Greens, Glorious Greens. She has worked for the past 15 years as a private chef and cooking instructor in the Boston area and on Martha’s Vineyard.
