Good Eating’s Seasonal Salads is a collection of 90 delicious recipes from the Chicago Tribune’s Good Eating section that are perfect as exciting side dishes or full, healthy meals. Making use of fresh in-season ingredients, this eclectic assortment of salads features flavorful options for every month of the year. Salads range in style and substance, from practical and quick to creative and gourmet, light and simple to hearty and robust, and from classic stand-bys to unique innovations.
Each recipe provides a series of healthy eating tips and is grouped into categories based on its main ingredients, including greens, vegetables, potatoes, eggs, poultry, meat, seafood, rice, grains, beans, pasta, fruit, and dressings. Especially useful is the book’s broad selection of winter salads, including delicious whole-grain salads and tips on seasonal produce. Each section is introduced by an entertaining narrative passage informing readers on topics such as the rise in popularity of Romaine lettuce and kale or the history behind the Caesar and Cobb salads. Good Eating’s Seasonal Salads also offers the culinary creations of several experienced cooks who provide their own perspectives and voice to the recipes.
Salads are versatile and healthful options for snacks or meals, lunch or dinner, summer or winter, and they let home cooks save money by creatively using leftovers in refreshing ways. Good Eating’s Seasonal Salads is ideal for novice and expert home cooks alike who are looking to prepare healthy, inexpensive, and appetizing salads using the freshest year-round ingredients.
