Salad Love with The Cookbook Club
Joanne Tracey over at Brookford Kitchen Diaries has started up a monthly cookbook club and the rules such as they are are loose enough that it's easy to follow along and participate.
This month we were asked to look for some sort of healthy living cookbook. I found Salad Love: Crunchy, Savory, and Filling Meals You Can Make Every Day
The very beginning of the book David explains that he's not a chef or a cook or anything in the culinary field. His book came about naturally after challenging himself to come up with healthy lunches (at his desk!) for a year. He talks about how/where he stores his tools and foods in the office, why he chose to eat mostly non-processed foods, why his has more of a plant-based focus, and how we able to prepare these right at his desk.
Then the next sections gets into how he assembles his various salads. What he uses for bases, what he uses for proteins, what toppings he adds on, what dressings he's made/uses and goes over the amounts of each for a well-balanced meal.
The bulk of the book is divided into seasons with pages upon pages of beautifully photographed salads to try. Each salad has a simple list of ingredients listed below, a few suggestions for modifications
I made the apple, celery, walnuts & pomegranate seeds salad.
Though I loved the bright red pop of color the pomegranate seeds gave the salad, I couldn't find pomegranates at our grocery store so I subbed them out for some pumpkin seeds instead.
The only thing I didn't really like was the dressing (which I only used 1/2 of anyway). It was quick and easy to assemble though!
Linking up with: Spread the Kindness,
Your salad looks good. There's a salad in the Magnolia Table cookbook that looks a bit similar to the one that you made. It calls for pecans, pears and apples (among other ingredients) and I am looking forward to making it.
ReplyDeleteThat sounds yummy!
DeleteI have really been craving salads lately. I make my own dressing in a little mason jar with evoo, white wine vinegar, garlic, lemon juice - really whatever you want. I love to add some sort of crunch on top. yum! This looks right up my alley! Also, you might have seen the Garden Cup meal delivery service that my meal prep partner started getting!
ReplyDeleteI did see that on your blog!
DeleteOh thanks for sharing these- I need some new salad inspo!
ReplyDeleteYou're welcome!
DeleteThank you, thank you for the salad Inspo. I need to do better about making salads. I go in spirts but I know I need to be more consistent.
ReplyDeleteWe pretty much always have a huge salad bowl in our fridge and eat a bowl each night (and most afternoons for me).
DeleteThis cookbook would be great to have on hand! It always amazes me the things people throw in a salad and it turns out amazing!
ReplyDeleteYes, me too. There are something I just never really think to throw into a salad.
DeleteSalads are so versatile - just add a bit of protein and you are all set. The addition of pecans looks so good!
ReplyDeleteExactly! He even used grains and various pastas for his salads sometimes.
DeleteI love salads so I would love that cookbook!
ReplyDeleteI bet you would! He definitely ate a wide variety of plants and proteins.
DeleteI used to have a great salad book, but I never did use it much: I tend to just throw in whatever I have and add some oil and vinegar and white pepper!
ReplyDeletewww.chezmireillefashiontravelmom.com
That's how I am with salads too; I'm not very intentional about shopping for ingredients. I also can not imagine making a different small salad each day. I am all about making up a huge tossed salad once or twice a week and portioning out small meals from that throughout the week. It's easy to mix it up with different veggies each week and different toppings each day.
Delete