Front Cover
Silverback Books, 2000 - Cooking - 64 pages
Fresh, light, and easy to prepare - salads have long played a main part on the world's culinary stage. Here's a nice collection of salads - from basic tossed green salads, to vegetable and potato salads, to meat, poultry, and seafood salads - all internationally inspired. The book also features a primer on oil, vinegar, and making dressing, as well as hints about great salad companions.

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