Fresh Ways with Salads: As Side Dishes or Main Courses

by Cynthia Scheer (Research & Text), Karen Hewitt (Editor), Suzanne Normand Mathison (Editor)

In an age fascinated by both fitness and good food, salad has naturally come into its own. No longer a quiet plate of greens, salad today has become an adventure that greets your palate with everything from radicchio curls to cactus pads. Even its appearance has changed—instead of simply being tossed together, salads are often as carefully composed as a work of art.

Genres: Cookbooks, Cooking

96 pages, Paperback

First published April 1, 1987

Reviews

[Sara · Rating 4 out of 5]

A good basic book on salads of all varieties.
Originally published in 1937, the copy I had (published in 1989) was the 5th revision but there was still a bit of a dated feel. However, for a beginning cook or a basic cook looking to branch out a bit, this is a good start. Books published under the Sunset Magazine label are always well-tested. There are helpful snippets of information such as a labeled photo noting the various greens, and recipes included dietary information.