Salad Days: Boost Your Health and Happiness with 75 Simple, Satisfying Recipes for Greens, Grains, Proteins, and More

by Amy Pennington

Overview

Professional chef and urban farmer Amy Pennington offers 75 creative, nutrient-rich salads for every time of day and occasion

Amy Pennington will make you crave salads with these 75 recipes that feature not just greens with zesty dressings but also incorporate satisfying proteins, such as fish, chicken, eggs, cheese, and nuts, as well as other toothsome ingredients like grains and noodles, and even fruit.

Simple, nutritious, and tasty, salads have moved from a side dish to main meals as people move towards healthier foods. Salad Days is organized according to how and when we eat—featuring grain bowls, fast and fresh salads, winter salads, noodle salads, fruit salads, cooling salads, and salads for a crowd—making it easy to identify just the right salad to satisfy a craving or occasion. With fresh greens as the base of each recipe, Salad Days offers creatively delicious ideas for 75 salads for every meal of the day, including breakfast!

Product Details

ISBN-13:	9781632170859
Publisher:	Sasquatch Books
Publication date:	04/04/2017
Pages:	224
Sales rank:	620,819
Product dimensions:	7.30(w) x 8.60(h) x 0.80(d)

About the Author

AMY PENNINGTON is a cook, author, and urban farmer. She is the author of Urban Pantry: Tips and Recipes for a Thrifty, Sustainable and Seasonal Kitchen, Apartment Gardening, Apples: From Harvest to Table, and her latest title Fresh Pantry: Eat Seasonally, Cook Smart, and Learn to Love Your Vegetables. Pennington has been named one of Seattle magazine’s 50 most powerful players in Seattle’s food scene and as a Bon Appétit Tastemaker.

Table of Contents

Introduction 1

For the Pantry 7

Chapter 1 Breakfast Salads 14

Maple Bacon with Frilly Greens and Fried Egg 17

Cheesy Polenta and Charred Greens with Crispy Prosciutto 18

Tomato Chip and Mozzarella Toast 21

Probiotic Salad-Kimchi Dressing and Greens with Avocado and Sweet Potato Fries 22

Roasted Beets and Beet Green Salsa Verde with Egg 25

Warm Kale and Bacon with Sweet Corn 26

Asparagus and Egg Sauce 27

Chapter 2 Grain Bowls 28

Toasted Bulgur with Spicy Broccoli Rabe and Garlic Chips 31

Red Quinoa with Crispy Kale, Charred Butternut Squash, and Cashew-Honey Dressing 32

Seed Bowl with Wild Rice and Ginger Kale 35

Quinoa Bowl with Curried Cauliflower, Pickled Raisins, and Beet-Tahini Dressing 38

Sesame Tuna with Carrot Ribbons and Avocado Cream 41

Garlic Oil Farro, Roasted Shiitake, and Pecorino 42

Herby Peas and Crispy Green Rice 45

Chapter 3 Winter Salads

Root Vegetable Slaw with Salty Peanut Sauce 49

Roasted Moroccan Carrots, Carrot-Cumin Yogurt, Hazelnuts, and Mint with Toasted Pita Crumbs 50

Onion-Pomegranate Salad 53

Lemongrass-Pistachio Brussels Sprouts and Lime-Soaked Leaves 54

Carrot, Radish, and Turnip with Garlic Bread Crumbs 57

Broccoli "Steaks" with Zucchini Hummus and Curried Puffed Rice 58

Roasted Carrots with Sesame Tofu and Watercress 60

Panzanella Kale Salad with Lemon-Parmesan Dressing 63

Roasted Beets with Pistachio and Creamy Horseradish-Dill Dressing 64

Wilted Romaine and Ginger Beef 66

Chapter 4 Salads with Fruit 68

Fennel and Plums with Honey-Ginger Vinaigrette 71

Charred Onion and Balsamic Cherries with Mustard Greens 73

Berries and Stone Fruit with Lime-Poppy Seed Vinaigrette 74

Figs and Arugula with Salami and Honey-Mustard Vinaigrette 77

Summer Fruits with Crushed Herbs 78

Orange and Parsley with Dried Olives 81

Butter Lettuce with Pink Grapefruit, Toasted Coconut, and Cayenne-Sesame Vinaigrette 82

Celery and Citrus Salad with Chilies 85

Chapter 5 Hearty Bean Salads 86

Celery, Chickpea, and Raisin 89

Pickled Carrots, Hummus, and Warm Dates 90

Roasted Beets and Kale Crisps with Lentils and Tahini-Citrus Dressing 92

Fresh Favas with Arugula Pesto 95

Cannellinis and Beets with Pickled Raisin and Radicchio 96

White Beans and Blood Oranges with Spinach and Preserved Lemon 99

Fried Turmeric and Ginger Soybeans with Spinach 100

Chapter 6 Noodle Salads

Penne Salad with Broccoli Garlic 105

Buckwheat Noodle and Sticky Salmon with Avocado-Miso Dressing 106

Sesame Noodles with Savoy Cabbage and Shredded Chicken 108

Arugula with Carrot Pesto Orzo 109

Turmeric Grilled Shrimp with Rice Noodle, Nuac Cham, and Greens 110

Pasta Salad with Sardines, Roasted Tomatoes, Pine Nuts, and Raisins 112

Seaweed Noodle with Shrimp and Peanut Sauce 114

Chapter 7 Fast and Fresh Salads 116

Mixed Greens with Lemon Vinaigrette and Parmesan 119

Crisp Iceberg, Radish, and Creamy Poppy Seed Dressing 120

Green Onion Vinaigrette with Mixed Greens and Kale 123

Radicchio and Endive with Pickled Grapes and Soft Goat Cheese 124

Mustard Greens and Maple-Mustard Vinaigrette with Candied Pecans 129

Butter Lettuce with Strawberry-Fennel Vinaigrette 130

Whole Romaine with Creamy Sumac Dressing 133

Crushed Almonds and Dandelion Greens 135

Smoked Salmon and Citrus Vinaigrette 136

Herb Salad with Anchovy-Shallot Vinaigrette 139

Chapter 8 Salads for a Crowd 140

Snap Pea and Potato with Mustard Vinaigrette 143

Raw Asparagus with Pecorino and Pine Nuts 144

Shaved Brussels Sprouts, Candied Walnuts, and Pecorino 147

Napa Cabbage and Apples with Basil-Lime Vinaigrette 148

Sweet Corn with Cherry Tomatoes, Avocado, and Basil 151

Roasted Eggplant with Cilantro Vinaigrette 153

Coriander Flank Steak and Rhubarb Vinaigrette 154

Shaved Cabbage and White Onion with Pomegranate and Orange-Caraway Dressing 157

Green Beans, Toasted Hazelnuts, and Yogurt-Dill Dressing 158

Chapter 9 Cooling Salads 160

Little Gem Lettuce with Shrimp and Coconut-Avocado Dressing 163

Salted Fennel, Meyer Lemon, Mint, and Shallot 164

Melon and Cucumber with Prawns and Avocado Cream 167

Cucumber and Onion with Yogurt-Dill Dressing 168

Jicama and Avocado with Cilantro Vinaigrette 173

Butter Lettuce with Fresh Coconut, Mango, and Cashew Dressing 175

Zucchini Noodles with Feta and Lemon 176

Little Gem and Cilantro Salad with Watermelon Vinaigrette 179

Chapter 10 Vinaigrettes and Dressings

Oil and Vinegar

Red Wine Vinaigrette 186

Lemon Vinaigrette 187

Creamy Dressings

Yogurt Dressing 188

Cashew-Cumin Dressing 188

Feta-Basil Dressing 189

Pureed Vegetables

Creamy Mustard-Carrot Vinaigrette 192

Beet-Tahini Dressing 193

Strawberry-Caraway Vinaigrette 194

Avocado

Citrus-Avocado Dressing 196

Spicy Avocado Dressing 197

Juice-Based

Green Juice Vinaigrette 198

Rhubarb Juice Vinaigrette 199

Miso-Based

Simple Miso Vinaigrette 200

Nutty Miso Dressing 201

Acknowledgements 203

Index 205

Editorial Reviews

"Self-styled urban farmer and author Pennington … cover[s] the entire meal universe—with many surprises."
—Booklist

"Salads have never been so satisfying."
—Edible Seattle

"The book has 75 recipes for approachable salads that make eating your veggies a delight rather than a chore. There’s even breakfast salad—I’ve never eaten a salad for breakfast, but I’ve seen Amy do it, and I plan to give it a try."
—Seattle Magazine

"Get a more interesting, modern twist to your salads!" 
—Seattle Kitchen podcast

"Dispels the notion of the boring side-dish salad. [These] creative and nutritious recipes take center stage at every meal including breakfast."
—Eat Your Books

"Amy Pennington is a gardener extraordinaire, and her new cookbook showcases all the vibrant greens she grows. These are center-stage salads."
—Seattle Magazine

"What a great cookbook it is. I now have a wonderful way to have several salads a week and still feel like I’m getting a huge variety in my meals. These salads are exciting adventures of flavor, and I highly recommend this cookbook to all of you."
—The Wimpy Vegetarian

“I just plain like Pennington’s love of growing and eating vegetables, her commitment to flavor diversity, and her sense of economy.”
—New York Botanical Gardens Blog

“This is my perfect meal.”
—Garden Design

From the Publisher