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500 Salads: 500 Full-Color, Step-By-Step Salad Recipes From Cold to Hot, Side Salads to Main Meal Salads (The 500 Series)
Salads are perfect for every occasion. From cold to hot, side salads to main meals, 500 Salads is the ultimate guide for anyone who likes their food fast, healthy, and fresh. These delicious recipes provide inspiration and delectable flavor combinations for salads of all kinds including; classic salads, light salads, warm salads, grain & bean salads, pasta salads, slaws & shredded salads, main course salads, and fruit salads.
288 pages, Hardcover
First published January 1, 2010
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Displaying 1 - 3 of 3 reviews
January 12, 2020
500 SALADS by Susannah Blake is one of three cookbooks that I received from my Secret Sender! It has a hardcover and beautiful, colourful photos of each recipe. We love salads!
The Introduction had sections on equipment, ingredients, additions et embellishments, dressing ingredients, and favourite dressings. There are eight classic dressings with simple ingredients and easy-to-follow directions to make them. I look forward to making the honey-mustard dressing, sun-dried tomato dressing, blue cheese dressing and Caesar salad dressing. The thousand island dressing looks good, too.
Recipes in the section Light and Healthy Salads that I want to try are Organic Bean Sprout Salad with Blueberries, Green Salad with Red Cabbage and Orange, Green Salad with Red Cabbage and Apples, Mixed Leaf Salad with Fennel & Orange, Escarole, Endive & Orange Salad with Blueberries, and Baby Spinach and Nectarine Salad with Walnuts & Roquefort. Spinach Salad with Strawberries & Macadamia Nuts on pages 65 looks delicious. The variations on page 83 sound mouth watering, too, especially Spinach Salad with Peaches & Pine Nuts and Spinach Salad with Raspberries & Pistachios. Mixed Vegetable Salad with Strawberries on page 66 and the four variations on page 84 are recommended to accompany broiled fish, chicken, and meat. In place of the strawberries, use Blueberries, Cherries, Raspberries or Kiwifruit.
Chopped Tomato Salad with Scallions on pages 68 & 69 and the five variations on page 85 would be fabulous piled up on slices of toasted baguette as bruschetta.
Green Leaf Salad with Blueberries and Edible Flowers sounds tasty. I want to try the recipe and in place of blueberries use grapes or cucumber.
For an appetizer, I want to try Salmon, Vegetable & Peach Salad wrapped in a slice of cucumber. The pictures on page 89 look very attractive.
There are some recipes that I want to make in the Warm Salads section. The Warm Goat Cheese & Spinach Salad shown on page 92 looks delicious. The Warm Potato and Egg Salad on page 108 sounds interesting. I think the Potato, Chorizo & Herb Salad on page 111 will be perfect in the cooler months or even on a cool summer evening. The Warm Sweet Potato Salad with Basil & Pumpkin Seeds sounds tasty, as does the Warm Sweet Potato & Baby Spinach Salad on page 113.
The Grain and Bean Salad section has several recipes that are healthy and delicious. Green Bean and Chickpea Salad with Cherry Tomatoes and Red Onion page 128, Green Bean & Chickpea Salad with Lemon Dressing page 141, Warm Chickpea Salad with Zucchini & Sweet Peppers and Warm Chickpea Salad with Eggplant, Zucchini & Spinach both on page 139 would be great for lunch on a cool summer or autumn day. Looking at the photo of Wild Rice Salad with Walnuts & Dried Cranberries page 133 and reading the ingredients for the variations on page 143 make my mouth water. Green Bean Salad with Cilantro & Peanuts page 144 and Flageolet Bean, Red Onion & Tuna Salad page 145 would be tasty and filling.
I have never considered myself a fan of pasta salads, but the Pasta Salads section of this book has me questioning this belief. I like the taste of sun-dried tomatoes and there are some in the Couscous Salad on page 151 and in Couscous Salad with Cranberries and Walnuts, Couscous Salad with Goat Cheese and Couscous Salad with Fresh Apple on page 165. I also want to try Greek Tortellini Salad page 162, Orecchiette and Bean Salad with simple Mustard Dressing page 166, and Pasta Salad with Smoked Salmon and Asparagus page 170.
There are recipes I want to try from Slaws & Shredded Salads section. Two-tone Coleslaw page 177, Blueberry Coleslaw page 187, Country Slaw page 178, all Country Slaw variations page 188, Red Cabbage Salad with Cucumber & Peppers, and Red Cabbage Salad with Nectarines & Peppers page 189 look colourful and healthy. Asian Slaw page 184, Asian Slaw with Toasted Cashews, and Asian Slaw with Fresh Cilantro page 191 are light and crisp with sweet-sharp dressing.
Reading the Main Course Salads makes me hungry. Zesty Chicken Salad with Avocado & Bell Pepper page 218, Taco Salad page 197 and all variations page 219, Rice & Pepper Salad with Broiled Chicken Breast page 198 and all variations page 220, Broiled Tomato & Arugula Salad variations page 221, Salmon Fillet on Potato & Sugar Snap Salad page 208, Simple Crab & Avocado Salad page 227, Broccoli & Cauliflower Salad with Roquefort Dressing page 215, Broccoli & Cauliflower Salad with Feta Dressing and Broccoli, Cauliflower & Snow Peas with Roquefort Dressing page 228, Chopped Ham Salad page 216 and all variations page 229 are salads I hope to make.
I will substitute extra fresh spinach to replace 1/4 head iceberg lettuce in Chicken Salad with Spinach & Papaya page 211 and all variations page 226.
Being fond of Thai food I was thrilled to find a section titled Asian Style Salads. I want to try Beef Salad with Thai Basil page 231 and all variations page 247, Beef with Cabbage & Zucchini Salad page 233 and all variations page 248, Egg Noodle Salad with Sesame Chicken & Snow Peas page 238 and variations page 251, Asian Noodle Salad page 240 and variations page 252, Vermicelli Salad page 243 and variations page 253, Chicken & Shrimp Salad with Vegetables & Noodles page 244 and Vegetable Noodles with Cashews page 254.
Fruit Salads is fittingly the last section of recipes. Cubed Melon page 257 and variations page 273, Spiced Orange & Date Salad, Spiced Grape, Peach & Fig Salad, Spiced Grape, Fig & Pear Salad page 276, Blueberry & Papaya Salad with Toasted Almonds page 264 and variations page 277, Fruit Salad page 267 and variations page 278 are enticing as snacks or a delicious finish to a meal.
Special thanks to my Secret Sender Kim from Ontario for this wonderful handy addition to my collection of cookbooks.
5 delicious stars ⭐️️⭐️️⭐️️⭐️️⭐️️
The Introduction had sections on equipment, ingredients, additions et embellishments, dressing ingredients, and favourite dressings. There are eight classic dressings with simple ingredients and easy-to-follow directions to make them. I look forward to making the honey-mustard dressing, sun-dried tomato dressing, blue cheese dressing and Caesar salad dressing. The thousand island dressing looks good, too.
Recipes in the section Light and Healthy Salads that I want to try are Organic Bean Sprout Salad with Blueberries, Green Salad with Red Cabbage and Orange, Green Salad with Red Cabbage and Apples, Mixed Leaf Salad with Fennel & Orange, Escarole, Endive & Orange Salad with Blueberries, and Baby Spinach and Nectarine Salad with Walnuts & Roquefort. Spinach Salad with Strawberries & Macadamia Nuts on pages 65 looks delicious. The variations on page 83 sound mouth watering, too, especially Spinach Salad with Peaches & Pine Nuts and Spinach Salad with Raspberries & Pistachios. Mixed Vegetable Salad with Strawberries on page 66 and the four variations on page 84 are recommended to accompany broiled fish, chicken, and meat. In place of the strawberries, use Blueberries, Cherries, Raspberries or Kiwifruit.
Chopped Tomato Salad with Scallions on pages 68 & 69 and the five variations on page 85 would be fabulous piled up on slices of toasted baguette as bruschetta.
Green Leaf Salad with Blueberries and Edible Flowers sounds tasty. I want to try the recipe and in place of blueberries use grapes or cucumber.
For an appetizer, I want to try Salmon, Vegetable & Peach Salad wrapped in a slice of cucumber. The pictures on page 89 look very attractive.
There are some recipes that I want to make in the Warm Salads section. The Warm Goat Cheese & Spinach Salad shown on page 92 looks delicious. The Warm Potato and Egg Salad on page 108 sounds interesting. I think the Potato, Chorizo & Herb Salad on page 111 will be perfect in the cooler months or even on a cool summer evening. The Warm Sweet Potato Salad with Basil & Pumpkin Seeds sounds tasty, as does the Warm Sweet Potato & Baby Spinach Salad on page 113.
The Grain and Bean Salad section has several recipes that are healthy and delicious. Green Bean and Chickpea Salad with Cherry Tomatoes and Red Onion page 128, Green Bean & Chickpea Salad with Lemon Dressing page 141, Warm Chickpea Salad with Zucchini & Sweet Peppers and Warm Chickpea Salad with Eggplant, Zucchini & Spinach both on page 139 would be great for lunch on a cool summer or autumn day. Looking at the photo of Wild Rice Salad with Walnuts & Dried Cranberries page 133 and reading the ingredients for the variations on page 143 make my mouth water. Green Bean Salad with Cilantro & Peanuts page 144 and Flageolet Bean, Red Onion & Tuna Salad page 145 would be tasty and filling.
I have never considered myself a fan of pasta salads, but the Pasta Salads section of this book has me questioning this belief. I like the taste of sun-dried tomatoes and there are some in the Couscous Salad on page 151 and in Couscous Salad with Cranberries and Walnuts, Couscous Salad with Goat Cheese and Couscous Salad with Fresh Apple on page 165. I also want to try Greek Tortellini Salad page 162, Orecchiette and Bean Salad with simple Mustard Dressing page 166, and Pasta Salad with Smoked Salmon and Asparagus page 170.
There are recipes I want to try from Slaws & Shredded Salads section. Two-tone Coleslaw page 177, Blueberry Coleslaw page 187, Country Slaw page 178, all Country Slaw variations page 188, Red Cabbage Salad with Cucumber & Peppers, and Red Cabbage Salad with Nectarines & Peppers page 189 look colourful and healthy. Asian Slaw page 184, Asian Slaw with Toasted Cashews, and Asian Slaw with Fresh Cilantro page 191 are light and crisp with sweet-sharp dressing.
Reading the Main Course Salads makes me hungry. Zesty Chicken Salad with Avocado & Bell Pepper page 218, Taco Salad page 197 and all variations page 219, Rice & Pepper Salad with Broiled Chicken Breast page 198 and all variations page 220, Broiled Tomato & Arugula Salad variations page 221, Salmon Fillet on Potato & Sugar Snap Salad page 208, Simple Crab & Avocado Salad page 227, Broccoli & Cauliflower Salad with Roquefort Dressing page 215, Broccoli & Cauliflower Salad with Feta Dressing and Broccoli, Cauliflower & Snow Peas with Roquefort Dressing page 228, Chopped Ham Salad page 216 and all variations page 229 are salads I hope to make.
I will substitute extra fresh spinach to replace 1/4 head iceberg lettuce in Chicken Salad with Spinach & Papaya page 211 and all variations page 226.
Being fond of Thai food I was thrilled to find a section titled Asian Style Salads. I want to try Beef Salad with Thai Basil page 231 and all variations page 247, Beef with Cabbage & Zucchini Salad page 233 and all variations page 248, Egg Noodle Salad with Sesame Chicken & Snow Peas page 238 and variations page 251, Asian Noodle Salad page 240 and variations page 252, Vermicelli Salad page 243 and variations page 253, Chicken & Shrimp Salad with Vegetables & Noodles page 244 and Vegetable Noodles with Cashews page 254.
Fruit Salads is fittingly the last section of recipes. Cubed Melon page 257 and variations page 273, Spiced Orange & Date Salad, Spiced Grape, Peach & Fig Salad, Spiced Grape, Fig & Pear Salad page 276, Blueberry & Papaya Salad with Toasted Almonds page 264 and variations page 277, Fruit Salad page 267 and variations page 278 are enticing as snacks or a delicious finish to a meal.
Special thanks to my Secret Sender Kim from Ontario for this wonderful handy addition to my collection of cookbooks.
5 delicious stars ⭐️️⭐️️⭐️️⭐️️⭐️️
October 11, 2013
I'm pretty picky about dressings and such, but this book had a lot of innovative, tasty dressings - a couple of them are in the regular rotation. Her honey mustard on page 23 is my go-to dressing these days.
November 3, 2014
I tried a few recipes from this book, I didn't really like it. A lot of really complicated recipes. Meh. However, I did really enjoy the recipe for marinated vegetable carpaccio.
Displaying 1 - 3 of 3 reviews