Main Course Salads: Creative Salads That Satisfy
Donna Rodnitzky's Main-Course Salads addresses this issue by showing the reader how to transform a salad from simple side dish or meal opener to delicious entree by complementing it with well-chosen portions of fruit, cheese, poultry, meat, seafood, rice, or pasta. Each of her more than 125 creations is also ideal for today's busy lifestyle, since most of the ingredients can be prepared ahead of time and quickly assembled before serving. Included are revamped staples like Salad Nicoise and Shrimp and Pasta Salad, along with yummy inventions like Tuscan Bean and Tuna Salad and vegetarian delights such as Orange-Infused Grain Salad.
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Main Course Salad Basics
Savory Chicken and Turkey Salads
MouthWatering Beef Lamb and Pork Salads
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12 ounces Add the dressing Add the potato asparagus avocado baking sheet beans bell pepper Calories From Fat Carbohydrates Cholesterol chopped fresh cilantro cloves garlic cooking spray cool Cover and refrigerate cup commercial fat-free cutting into thin Dijon dinner plates Drain dressing immediately dry with paper FACTS per serving fat-free chicken broth fat-free or low-fat finely chopped flank steak flavor fork tender freshly ground pepper g Calories g Sodium garlic garnish gently to coat grill hours or overnight lemon lettuce marinade Maytag Blue Cheese mg Fat minutes before cutting mixed baby greens mushrooms NUTRITIONAL FACTS olive oil paper towels pasta Place enough water Protein recipe red pepper refrigerate until ready remaining ingredients rice Rinse roasted Roma tomatoes room temperature salad bowl sauce scallions Serve immediately shrimp spinach tablespoons teaspoon freshly ground tenderloin thinly sliced Time-Saving Tip tomatoes toss gently tuna turkey V2 cup commercial V4 teaspoon salt water to cover