Substantial Salads: 100 Healthy and Hearty Main Courses for Every Season

Substantial Salads: 100 Healthy and Hearty Main Courses for Every Season

Language: English

Pages: 192

ISBN: 1629146595

Format: PDF / Kindle (mobi) / ePub

Substantial Salads: 100 Healthy and Hearty Main Courses for Every Season

Language: English

Pages: 192

ISBN: 1629146595

Format: PDF / Kindle (mobi) / ePub


Salads are often considered an appetizer or a summertime meal. When the weather is too hot, lightly tossed greens with seasonal fruits and veggies are perfect for cooling the body and filling the stomach. But with rich, filling ingredients and heartier flavors, salads can be served as main courses even in spring, autumn, and winter. Substantial Salads offers one hundred healthy and delicious recipes for green salads, whole-grain salads, and dressings. All are made with seasonal ingredients for fresh and cost-effective meals.

Recipes include:
• Grilled asparagus with mozzarella
• Warm root vegetables with ham and gorgonzola
• Roast beef and bean salad with tapenade
• Halloumi potatoes with lamb kebabs
• Apple chicken salad
• Quinoa and oven-baked salmon salad
• And many more

Take advantage of the season’s most wonderful ingredients, such as goat cheese, fresh berries, asparagus, wild mushrooms, melon, and fish. Each dish is easy to prepare and is perfect to serve as an entrée or as an accompaniment to other dishes. Be inspired by the time of year and craft fresh, delicious salads!

Skyhorse Publishing, along with our Good Books and Arcade imprints, is proud to publish a broad range of cookbooks, including books on juicing, grilling, baking, frying, home brewing and winemaking, slow cookers, and cast iron cooking. We’ve been successful with books on gluten-free cooking, vegetarian and vegan cooking, paleo, raw foods, and more. Our list includes French cooking, Swedish cooking, Austrian and German cooking, Cajun cooking, as well as books on jerky, canning and preserving, peanut butter, meatballs, oil and vinegar, bone broth, and more. While not every title we publish becomes a New York Times bestseller or a national bestseller, we are committed to books on subjects that are sometimes overlooked and to authors whose work might not otherwise find a home.

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Hummus Tzatziki, page 18 20 oz (560 g) stuffed grape leaves Pepperoncini Olives Fattoush Fattoush is a hearty farmer’s salad with toasted pita bread. The salad can, as shown here, be served on the mezze table but also is a wonderful accompaniment to grilled lamb or chicken. 4 portions 2 pieces pita bread olive oil for frying 1 cucumber 4 tomatoes 1 yellow pepper 1 red onion � cup (100 ml) chopped parsley � cup (50 ml) chopped mint 1 tbsp freshly squeezed lemon juice 3 tbsp olive

freshly crushed cardamom pods 1 cup (250 ml) bulgur 1 can chickpeas (14 oz / 400 g) 2 tbsp olive oil approx. � cup (200 ml) dried fruit, cut into pieces, such as apricots, figs, dates, raisins, prunes � cup (100 ml) coarsely chopped pistachios 4 tbsp chopped mint approx. 10½ oz (300 g) halloumi Yogurt sauce � cup (200 ml) Greek yogurt 1 garlic clove, pressed � tsp ground cumin sea salt flakes 1. Begin by combining the ingredients for the yogurt sauce. 2. Halve the pomegranate and

made a pasta salad with the same salt and flavors. 4 portions 3 tbsp olive oil 2 tbsp freshly squeezed lemon juice 1 garlic clove, pressed 3 tbsp thyme (with stems removed) 8 chopped anchovy fillets 10½ oz (300 g) penne pasta 5 oz (150 g) salami 1 package cherry-sized mozzarella balls (approx. 5 oz / 150 g) 9 oz (250 g) cherry tomatoes 1 red onion 4 tbsp capers ⅔ cup (150 ml) black olives sea salt flakes freshly ground black pepper 2 oz (50 g) arugula 1. Mix together olive oil,

spices to the pot. 3. Let the meat simmer over low heat, covered, for about 1½ hours. The meat is done when it starts to fall off the bone. Skim the fat from the broth while boiling so the broth is clear. Remove the pot from the heat and let the meat cool in its own broth. Remove the meat from the bone and divide into smaller pieces. 4. The salad: Cut the bacon into fine strips and fry until crispy. Let it drain on paper towels. Bake the croutons in the oven at 425˚F (225˚C). 5. Rinse the

drain well and dry it off. The leaves shouldn’t be wet when they mix with the dressing. Consider mixing the salad with the dressing just before serving, otherwise the salad will be soft and limp. 4 portions 1 large head of iceberg lettuce 1 can chickpeas (14 oz / 400 g) 1 large red onion 9–10½ oz (250–300 g) chorizo oil for frying peperoncini Dressing 1 egg 1 garlic clove, pressed 1 tbsp freshly squeezed lemon juice 2 tsp Dijon mustard 2 tbsp water ⅔ cup (150 ml) canola oil 3½ oz

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