I am a big fan of the food 52 website so I was very excited to see this title. It is exactly what you need to up your salad game if you want to put in a little bit of work. Okay, sometimes a good deal of work. I don't say that as a negative point. Some days you just want to open up pre-washed lettuce and hit it with a prepared dressing and call it done.

But on other days when you're led by your hunger and a little bit of ambition is calling, then these are the cookbooks that you need at hand. Right now I am making the Toasted Farro and Asparagus salad on repeat, although sometimes I make it with Broccoli and Wheatberries. All of their recipes have this built-in flexibility to them. Make them once and then make them yours.

I for one am a fan of salads, but also picky. My pickiness leads to kind of having the same old salad, but how much can you eat that before getting bored? I'll be honest some of these were not for me, but I did find a few that were tastey and intriguing to try. Now lets see if I can convince the rest of my house to love salads.

I requested this title, but the e version wasn't compatible with my e-reader. I have looked at the book in hard copy and think the recipes are great.

This is a gorgeous, practical cookbook with recipes unique enough to feel special but doable enough to make any day of the week. Many fun tips are sprinkled throughout, and the photos are outstanding. This is one of those cookbooks from which I would love to methodically make every recipe - and I might!

Another must-have from Food 52
Easy to follow recipes makes this a must have for beginners and enthusiasts a like
The mix and swap approach makes this not only a follow the recipe kind of a book but an inspiration to create and play with flavours.
As always all of this is beautifully illustrated.
Defo a must get

Salad! Oh sure, you think they are easy and then, you take that recipe and start to make dressing (with a whisk) and find a mess that alternates between oil and vinegar. Bleck. So, it was to the bottled dressings I went – and that was easy. But at least one dinner a week in our house is some sort of salad in the summer – usually grilled fish over a mix of greens – but even that gets boring.

Enter this set of options from the editors of Food52. Recipes, combinations and more – all easy to switch about and move a dressing or a topping from one to the other – plus near fool-proof options for croutons that are less salty, tastier and actually provide more than a mop for extra dressing, or crunch on a mostly green salad.

I’ve used most of the options while eliminating ingredients, or substituting others, and I’ve found a few dressings that I also use as marinades and toppings for other dishes. Meatless or laden, there is something here for everyone – and even those who don’t want meat or fish on their salads (even if the recipe uses it) the removal of the protein doesn’t affect the salad negatively.

Be aware that there may be ingredients that you’ll have to source on line unless you have a solid spice section in your local area – but fortunately all of those ‘unique’ spices won’t go to waste with these salads, or with other options for meals.

I received an eArc copy of the title from the publisher via NetGalley for purpose of honest review. I was not compensated for this review: all conclusions are my own responsibility.

This book was terrific! Layout was fantastic and it really gives you the tips you need to get the most bang for your buck out of a simple salad. It also has great ideas to keep you from getting bored with a daily healthy lunch like a salad.

i'm blown ayaw by the fantasy this author has to create such unique meals. I've tried some of the recepies out and they are all delicious. It sure is something to add to your collection of cusine books.

Food 52 is one of my favorite blogs, and this is an excellent recipe collection.

I am soooo glad I discovered this book. I grew up with basic iceberg lettuce and ranch salads and have always felt overwhelmed and lost when I try to approach making salads now. This book gave me amazing ideas and recipes and the recipes were straightforward. I love the innovative approach to what a salad is and how it doesn't just have to be in a bowl with tongs.

I did not like this book as much as I liked the others in this series. I gave it 3 stars on Goodreads, but can't write a really positive review. I am sure that some people will enjoy it though.

As usual great book from Food 52.......I am excited to try each recipe. Great book to gift........

Just love every recipe I've tried so far. Great photos. Easy to follow. Occasionally cannot find the ingredients mentioned but substitution is easy. Great.

TITLE: Creative, varied, beautiful salads of all kinds; especially wonderful grain salad recipes

Not just salads of greens, but three times as many recipes with vegetables, grains, beans and pasta—all mingling with loads of fresh veggies and herbs, fresh and dried fruits and citrus, bread and nuts, oils and vinegars and spices. All beautifully presented. Some ingredients toasted, some cooked, some fresh, some pickled. There are fish and seafood salads that surprised and delighted me. So, too, salads with steak and chicken, plus a few with sausage, pork, lamb, and duck.

The grain and bean salad recipes are outstanding, and in my opinion, if you are a fan of grains, are enough reason to buy this book. In each one there is a multitude of textures and tastes, plus attention is also given to visual appeal, too.

I’ve given this book a rating of four stars: I think there are too few recipes, and I feel that long ingredient lists like the ones here should provide plenty of substitutions—which they don’t. Maybe the recipes are a bit too involved, also. But they sure do provide plenty of inspiration and there’s room for creativity.

Ingredient lists are fairly long, but ingredients familiar and easy to assemble. In the ingredient lists you will find a lot of fresh veggies that need to be prepped, plus plenty of fresh herbs. Pre-cooked poultry, meats, seafood, tempeh and tofu are utilized, plus you’ll need a well-stocked pantry.

Essays are sprinkled here and there: How to toast nuts; and how to sprout grains, beans and seeds; lettuces that last for weeks; and lettuce substitutions, for instance. I especially liked the one about how to save so-so dressings.

There are plenty of tips and advice. Contents pages at the beginning of the book are helpful: “Building Blocks” lists how-to essays, dressings and vinaigrettes, garnishes, tips and more.

Easy to follow instructions. Descriptions at the beginning of each recipe. Beautiful color photography; seems to be a picture for each main recipe.

There is a decent index of ingredients and recipe titles. Page layout, including type style and size, is easy on the eyes.

*I received a temporary download of this book from the publisher.

Why does everything in this book have to look so delicious? I am desperate for a salad right now, especially one with quinoa in it. A great collection of recipes for anyone who loves salad or for people who think salad is "bland" and nothing but "rabbit food" (such people have never eaten a true salad).

Lots of recipes included so seems like a good value. The one salad that can't be missed is the one that includes kale, grapes, butternut squash and a piquant dressing! I've made it several times already. The only issue is that some of the ingredients needed to create many of the salads seem very hard to find (some I've never heard of). I would definitely look for more books by this author.

Loved this book. Great recipes and pictures. I will be recommending this book to all my foodie friends and patrons.

Can one find inspiration in salad? Yes indeed, I have with this book.

I am a salad lover but admit to not being very creative. My tried and true salads have become a bit repetitious. This book has inspired me to use more imagination, to mix and match a wide range of ingredients, experiment with more of what I have already hanging out in my refrigerator and pantry. Rice Krispies? Roasted grapes?

I have followed Food52’s online community food blog for a long time but this is the first time I picked up one of their cookbooks. Browsing through it, reading many new tips, looking at numerous mouthwatering pictures, this book is not only chock full of recipes but full of great information. I have made four of the recipes so far, my two favorites being the Fried Eggplant, Tomato & Peach Salad with Preserved Lemon Vinaigrette which sounds complicated but is simple to make - the taste and color of ingredients blending beautifully. I was drawn to the Roasted Broccoli Rabe, Chickpea & Crispy Salami Salad with Romesco Vinaigrette as it sounded unusual. It took a bit more prep time but worth the bit of extra effort. Delicious and looking forward to searching out other Food52 cookbooks.

Mighty Salads: 60 New Ways to Turn Salad into Dinner--and Make-Ahead Lunches, Too is cookbook written by editors of Food52 with photography by James Ransom.

This book is divided into the following six main sections: Leafy Salads, Less-Leafy Vegetable Salads, Grain and Bean Salads, Pasta and Bread Salads, Fish and Seafood Salads, and Meat Salads, as well as the Foreword, Introduction, and Building Blocks.

According to the Introduction, "It's salad at its fullest potential.... While...recipes in this book are mighty, the are just the beginning.... We've filled the book with tips and riffs and unscientific formulas. Each recipe is broken down into loose equations so that you can follow along, improvising with your ingredients of choice, and know you'll skill end up with a good meal. We've also included some ideas from food luminaries we turn to for inspiration."

While featuring brilliant full-color photographs, Mighty Salads is geared towards all ages, from young adults to older generations, interested in new recipes with a baseline salad theme.


Note: I received this book from NetGalley, which is a program designed for bloggers to write book reviews in exchange for books, yet the opinions expressed in this review are my own.

Wonderful recipes, beautiful photography . I enjoyed reading this very much. However ingredients
are too specific to the USA for me to buy it or be able to use it much. I would encourage salad lovers there to snap it up quickly though. It's inspiring and would also make a great coffee table book.