Simply Salads: More than 100 Delicious Creative Recipes Made from Prepackaged Greens and a Few Easy-to-Find Ingredients

I bought this book several months ago and have enjoyed every salad I have prepared using it. When I serve one of her salads at a dinner party, I am always asked for the recipe. People love them and they are different from the average salad. I love the photographs also - no need for imagination about the presentation.

I bought this book because two of my Amazon friends (and a suite of other reviewers) have recommended it so highly. I'm glad that I did so: there are a number of combinations I would not have thought of for myself and some suggestions that I will adopt or adapt to my own taste. <br /> <br />I know that many of the dressings will be too sweet for my taste so, if I'm preparing a salad for myself I'll bypass the dressing. If I was preparing this for others, I would simply remove my portion before adding the dressing. One of the values of this book is the suggestions made, and another is the mouth watering photography. There are a number of possibilities, and the variety of ingredients suggested should satisfy most tastes. The photographs are excellent: not just because of the presentation of the completed dish but because they enable the cook to visualise what might work as a substitute if required. <br /> <br />How could this book be improved? In all cookbooks, I like to see a conversion table. Recipes are generally international these days and most of us outside the USA are more familiar with metric measurements. It's a small quibble, but worth considering if the book is revised at some stage. <br /> <br />And now, I'm off to prepare myself a variation of classic spinach salad for dinner. Thanks to Ms Chandler, and Amazon reviewers, for a wonderful addition to my kitchen library. <br /> <br />Jennifer Cameron-Smith <br />

I want to thank one of my Amazon Friends for bringing this book to my attention. Salads can actually be "meals-in-themselves," and this book provides a few examples of that. Sometimes, when I'm fixing a meal just for myself, I make a hearty salad to do the trick. <br /> <br />This book has an interesting premise. The author, Jennifer Chandler, begins by saying (Page vii): "Packaged salad blends have changed the way I enjoy salads. With all the varieties of greens now available at the grocery store, it has never been easier to make a great and tasty salad." Some of the blends you can get in a store? Here are ones that I routinely purchase: hearts of romaine, baby spinach, spring mix, European, sweet baby greens, field greens, broccoli slaw, etc. <br /> <br />But it is the recipes that are the heart of this book--over 100 of them. Here are some recipes that I look forward to making. Wilted spinach salad: a bag of baby spinach salad (very nice!), button mushrooms, and the dressing--olive oil, red vinegar, garlic, tarragon, salt, pepper, sugar, and an egg. Sounds yummy to me! I like goat cheese (go ahead, label me a wimp!). Warm Goat Cheese Salad sounds interesting to me (I use goat cheese in salads that I make for myself--my family is resistant, so it's only when I'm fixing for myself that I use this). The salad itself includes European blend, goat cheese, egg, olive oil, bread crumbs, salt and pepper--with a vinaigrette dressing. <br /> <br />For a full meal? Sounds like Chicken Florentine Salad might do the trick. The salad includes pine nuts, olives, capers (yum!), baby spinach, boneless chicken breasts, orzo--and a lemon-parmesan vinaigrette. <br /> <br />And so on. Anyhow, I'm looking forward to playing with some of these recipes. This sure looks like a good addition to my kitchen library. <br />

I love an exotic salad. I collect specialty cookbooks. Ergo, "Simply Salads" is now an integral part of my collection. <br /> <br />Not without good reason! Right on the cover, Jennifer Chandler announces that her cookbook contains "more than 100 delicious creative recipes made from prepackaged greens and a few easy-to-find ingredients." My goodness, who could ask for more, but I did. I wanted proof. Let's walk through the book. (When I get a new cookbook, I start at the beginning and leaf through every single page, stopping at certain recipes to read for difficulty and ingredients. Oh my, but I want to try so many recipes from this book.) <br /> <br />This introductory chapter displays all the packaged greens, a standard list of kitchen aids needed, and pantry items. The first recipe is "Steakhouse Wedge Salad" and what a gorgeous photo (Every single recipe has a close-up photo of the salad). By the way, each recipe comes with a homemade dressing, but, of course, store-bought can be used. Here's a Wilted Spinach Salad with mushrooms and an egg-based dressing. <br /> <br />The book is arranged by categories of salads. The two recipes above come from the Greens chapter. Others are the various meats, Fruit, then Beans, Grains, Rice & Pasta, next Slaws, and the additional Dressings chapter. Let's continue our flip-through: Grilled Romaine with mandarin orange slices and toasted almonds with a green goddess dressing. Does it look great! Black and Blue Chicken Salad (Bleu cheese and blackened chicken), Prosciutto and Melon Salad, Beef Tenderloin Salad with Horseradish Dressing (yogurt, sour cream, horseradish, and mayonnaise--sounds heavenly, yes?), and Grilled Lamb and Tabbouleh Salad for a Middle Eastern flavor. <br /> <br />Try this one: Seared Salmon over Mixed Greens (Spring Mix, feta crumbles, dried cranberries, and candied pecans with a Raspberry Vinaigrette. Isn't this a wow?) Or two of my favorite ingredients: Butter Lettuce with Smoked Salmon, capers, and Dill with Lemon Vinaigrette. <br /> <br />From the Vegetable chapter: Warm Fingerling Potato Salad (you gotta love fingerlings), the fabulous Caprese Salad (tomato, fresh mozzarella, and basil with balsamic vinaigrette), Meze-in-a-Minute Platter--you will love this (Romaine lettuce, tabbouleh, hummus, dolmas [stuffed grape leaves], black olives, and tiny pita wedges. <br /> <br />So many of these salads are so summery. My personal favorite (and that was a difficult choice) is Mango, Avocado, and Cilantro Salad made with Spring Mix and chopped red onions. Just think of those flavors and textures. I wonder if I threw in a few boiled shrimp? This fruit chapter offers so many tempting recipes: Orange and Fennel Salad, Watermelon and Argula with feta and toasted pine nuts, Arugula with figs, pancetta, goat cheese. <br /> <br />With summer coming, a book like this, with choices and ingredients acquired ahead, coming home from work and making any of these divine salads will make your evening fresh and refreshing. Feed the kids hot dogs and put on a movie in the den. If the husband insists on meat, grill a chicken breast. Now you can have a relaxing meal on the patio with a bottle of wine or chilled tea. Let your day unwind with "simply salads."