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Find new ways to enjoy salad with new cookbook

Orzo Pasta Salad with Salmon (Photo by Amy Phelps)

Summer is a great time to enjoy some cool salads. And there’s a new cookbook by Nicky Corbishley, founder of the blog Kitchen Sanctuary, called “Seriously Good Salads” that is there to help.

Corbishley says in her introduction that while she loves chocolate cake and pizza, she wants to balance that out and that was the goal with this book, as well as being delicious and satisfying.

The recipes are divided into six chapters with a bonus salad dressing chapter at the end: Mighty Meat and Poultry; Filling Fish and Seafood; Must-Try Cheese and Egg Salads; Nutritious Grains, Nuts and Seeds; Potatoes, Pasta, Rice and Bread for Any Occasion; and Fruit-Based Salad Superstars.

There is plenty of variety in each chapter, like in Mighty Meat and Poultry you will find ethnic food flair like Portuguese Chicken Salad with Grilled Bell Peppers or Greek Salad with Humus and Shredded Souvlaki Chicken, Thai Steak Salad and Chinese Duck Salad with Plums, and then more Americanized foods like Buttermilk Chicken Cobb Salad and BLT Chicken Salad.

Filling Fish and Seafood has dishes such as Salmon Sushi Salad and Shrimp Primavera Pasta Salad.

Cheddar Apple and Walnut Salad (Photo by Amy Phelps)

Must-Try Cheese and Egg Salads offer Grilled Romaine with Manchego, Walnuts and Dates and Fried Egg Breakfast Salad with Toasted Croutons as well as Brie-Stuffed Mushroom Salad.

Nutritious Grains, Nuts and Seeds has Fattoush with Sumac Hummus and Pomegranate, Smoky Cauliflower Salad with Couscous and Sriracha Mayo and Mediterranean Lentil Salad.

Potatoes, Pasta, Rice and Bread for Any Occasion offers up dishes like Rainbow Noodle Salad with Thai Peanut Dressing, Winter Noodle Salad with Miso Dressing and Creamy Potato Salad.

Fruit-Based Salad Superstarts has dishes for Watermelon Salad with Micro Shoots and Tapenade Dressing ans well as Pineapple, Peach and Berry Salad with Apple Caramel Sauce.

I love salad and am always talking about getting good salads from various restaurants, but struggle for creativity at home. So I was really into this book.

For my first dish, I made Orzo Pasta Salad with Salmon. This used salmon, orzo pasta, a variety of vegetables and then a base of baby spinach and tomatoes with lemon juice over the whole thing. Since my two (even the picky youngest) love salmon, this was a big hit with all of us, though my oldest said she didn’t think the orzo was needed at all, and I kind of agreed, just salmon with the veg and over the spinach was good.

Do NOT make the mistake I keep making and order way too big of portion of salmon at the fish counter! I keep thinking oh that doesn’t look big enough for 3 people and we end up with enough for 6 people. Whatever you’re thinking of getting, halve it! Or at least pick small pieces.

The next dish I made was Cheddar, Apple and Walnut Salad. I love fruit in savory salads, and possibly just certain fruits in general, so I enjoyed this simple mix of apples, cheddar, walnuts, cranberries and greens with a curry dressing. That is where I lost the picky youngest, which really surprised me as she loves curry, but apparently not as a salad dressing.

I found all of the salads I tried easy to make and came together quickly. I will definitely be diving back into this book again!

“Seriously Good Salads” is published by Page Street Publishing. It is $21.99.

Contact Amy Phelps at aphelps@newsandsentinel.com

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