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Raising The Salad Bar Beyond Leafy Greens: Inventive Salads With Beans, Whole Grains, Pasta, Chicken, And More by Catherine Walthers

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Notes about this book

  • Eat Your Books

    See Susie's review of this cookbook in her summer 2008 round-up at NPR Kitchen Window

Notes about Recipes in this book

  • Roasted apricot and arugula salad with gorgonzola

    • amraub on August 23, 2012

      I made this with peaches and St. Agur blue cheese. This was a fantastic salad. The bitterness of the greens worked very nicely with the sweetness of the peaches and the creaminess of the cheese. Will make again.

  • Seared tuna salade Nicoise

    • Laura on June 29, 2014

      Pg. 124. This is a nice riff on the traditional salade Nicoise. I especially liked the addition of the roasted artichokes and garlic. I followed the recipe almost exactly with the exception that I added capers to the olives and watercress to the greens. Really liked the dijon-herb dressing. The dish made for a very nice summer meal.

    • smtucker on June 23, 2014

      Made the dressing for a more freelanced version of this salad. Leftover grilled tuna, grilled asparagus, baby carrots, red onion, cucumbers, and two varieties of radish, plus the last of the garden lettuce. The dressing was perfect for the tuna and side veggies, but a little too harsh for the end-of-season-bitter lettuce.

  • Potato and green bean salad with dill pesto

    • Gio on August 13, 2012

      Pg. 139 This was a bit different than many potato salads I've made. The dill dressing is Very assertive and I thought it was going to overpower the Romano beans and fingerling potatoes I used, but no. It was a perfect dressing. (the beans were topped and tailed then sliced on the bias in roughly thirds) I steamed both the potatoes and beans instead of boiling them and made the pesto while that was happening.

  • Couscous salad with roasted vegetables

    • Jane on August 06, 2012

      I had never made a salad with Israeli couscous before and I think I actually prefer it to standard couscous. Be careful when dicing the vegetables that they are not too small as mine shrunk a lot during the roasting process. But very delicious. I added some roasted butternut squash which I liked with the zucchini, peppers and red onions. The roasted garlic in the dressing was a good touch. The salad looked very pretty too which I think is important for summer salads.

  • Japanese noodle salad with ginger-soy vinaigrette

    • amraub on August 05, 2012

      Light and refreshing. Visually appealing with a nice sesame flavour. It does make a lot of salad. Omitted the celery. Could have used 1 more red bell pepper in the mix.

    • Jane on August 07, 2012

      I really liked this salad. I was missing scallions - I think this salad can be very flexible though I would definitely include red pepper and carrot for color and flavor. My bok choy were baby but there was still a lot of it when thinly sliced so if yours are large, then one will do. My daughter thought the sesame oil flavor was too prominent but I didn't - if you are sensitive to sesame then add sparingly at first. There is 1 T on the pasta and 1 T in the dressing which is quite heavy handed for that oil. I thought this was pretty and tasty - will definitely be making again.

  • Edamame, shrimp and snow pea pasta salad

    • amraub on July 30, 2012

      A good summer dish. I doubled the edamane as I didn't have any snow peas. I also added some fresh basil and mint to give it a little bit more brightness. I was a bit worried the wasabi would be overpowering, but it worked quite nicely in the dish. Would make again.

  • Edamame, corn and bean salad

    • Jane on August 06, 2012

      I'm not sure how I should be reporting this one as I ended up doing a mash-up of this recipe with Summer Pasta Salad with Tomato, Fresh Mozzarella, Corn and Basil on p. 156. I cooked frozen edamame and fresh corn kernels then combined them with pasta, basil and dressing from p.156. This was as requested by three hungry but fussy girls and they all loved it. Catherine Walthers says in the book that she wants us to use the recipes as starting points for adapting to our own tastes so that is what I did. And it was a success.

    • Astrid5555 on August 06, 2012

      This is a real flavor explosion and an ideal side for a BBQ. Definitely will make again.

  • Chickpea, watercress and mango salad with lime-curry vinaigrette

    • amraub on August 14, 2012

      Very refreshing. Goes nicely with a spicy meat dish.

  • Black bean, corn and red pepper salad with chile-lime dressing

    • Jane on August 26, 2012

      I've made this a couple of times and really liked it. I thought it had enough flavor with the limes, chile powder and cilantro so didn't feel it needed anything more. She suggests either raw or roasted red peppers - the second time I roasted it and I thought it was much better. This is definitely one I will keep in my summer salads repertoire.

    • amraub on August 09, 2012

      I was a little underwhelmed by this one and though it needed a little something extra. I added feta. I think avocado would also be very nice with it.

    • Laura on September 01, 2012

      Pg. 175. First recipe I've made from this book and we're off to a good start! Love this! Following Jane's review, I roasted the red pepper and I think that was a very good idea. Also, I forgot to buy scallions so I subbed shallots and I think I liked them better than scallions. Served this with grilled chicken breasts and a mixed greens/watercress salad with a chile/lime vinaigrette. The black bean salad was simply delicious and paired very well with the grilled chicken. Will make this again!

  • Lentil salad with maple-balsamic vinaigrette

    • KarenS on September 04, 2012

      I liked it too, although I occasionally got a mouthful that seemed too sweet, I think when I got too much raisin in a bite. Maybe I needed to chop and mix them more. But it did make for variation in the flavors, which was good since I was eating the salad as a main. I used half the lentils with full vegetable & herb measurements (parsley AND green onions, plus a little lovage for good measure), and a handful of toasted almond slices instead of the cup of toasted walnut. I'm sure I'd like it with walnuts, but the almonds were ready to go, no prep needed. And they were quite nice. I also only used half the amount of olive oil. I tasted the dressing after 2 tbsp and decided I liked it at that stage. She says the salad is best fresh, so I'll find out tomorrow how it fares as leftovers. I expect I'll still like it, maybe freshened up with a squeeze of lemon.

    • amraub on August 03, 2012

      A little on the sweet side due to the maple, raisins, and carrots. I halved the lentils, but kept the vegetables the same because I didn't want to only use half a carrot or bell pepper. I liked the higher ratio of vegetables to lentils. I also substituted pecans for walnuts. All in all, a quick and easy weeknight dinner that doesn't overheat the apartment.

  • Thai quinoa salad

    • Laura on May 22, 2013

      Pg. 190. Well, you have to love how healthy this is -- there's no fat in it at all. Unless, of course, you're like me and think that healthy fats are good for us. That said, this is a light and refreshing dish that, despite the mint, cilantro, and red pepper flakes, is not all that flavorful. I think a little fat in the form of EVOO might have helped with that. I served it over a bed of arugula and other mixed greens.

  • Nutty wild rice salad

    • sandahld on September 02, 2011

      I made this using Three Grain Blend from TJ instead of wild rice.

  • Bulgur salad with apricot, radicchio and parsley

    • amraub on August 26, 2012

      Great mix of flavours in the salad. I substituted pecans and golden raisins. The sumac vinaigrette is excellent.

  • Curried wheat berry salad with pistachio nuts and coconut

    • tsusan on July 17, 2009

      Made it w/sliced almonds (toasted), sliced sautéed asparagus, no raisins. Dry-toasted the coconut. Dressing wasn't so sweet, so drizzled some agave nectar on. Great!!!Maybe not best technique for cooking wheat berries--prefer soak and boil as in Vegan Cook's Bible.

    • sandahld on September 06, 2011

      I followed the recipe ingredients exactly and it was delicious. I did soak the wheat berries in advance of cooking.

  • Tabouli salad with tomatoes, cucumbers, parsley and mint

    • Jane on August 17, 2012

      I liked this. It doesn't take long to make, bulgur being one of the faster cooking grains. The recipe wasn't really different from any other tabouli recipe I have used in the past. I don't think I added enough parsley, as there should be a lot.

  • Jicama, mango and green cabbage slaw with citrus vinaigrette

    • Cheri on September 05, 2010

      excellent. brought to a party, everyone LOVED it

  • Mango salsa vinaigrette

    • mirage on August 07, 2012

      This was very good with the suggested chicken and salad greens. We grilled the chicken, tore it into bite-size bits and added it to salad greens along with the salsa.

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  • ISBN 10 1891105337
  • ISBN 13 9781891105333
  • Format Paperback
  • Language English
  • Countries United States
  • Publisher Lake Isle Press Inc.U.S.
  • Imprint Lake Isle Press Inc.U.S.

Publishers Text

This volume of over 135 inventive salad recipes is timed to answer the great demand for healthy recipes with organic ingredients. Walthers offers up delicious twists on tired classics, including pasta salads, salad wraps, bean salads, whole grain salads, and chicken salads. Helpful hints on preparation and health benefits appear throughout.

Other cookbooks by this author

Raising The Salad Bar Beyond Leafy Greens: Inventive Salads With Beans, Whole Grains, Pasta, Chicken, And More

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