Williams-Sonoma: Salad of the Day: 365 Recipes for Every Day of the Year by Georgeanne Brennan

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  • Fennel salad with blood oranges & arugula
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: fennel; arugula; blood oranges
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    • Categories: Egg dishes; Salads; Appetizers / starters
    • Ingredients: pancetta; whole grain mustard; eggs; escarole
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  • Noodle salad with pork & Asian lime vinaigrette
    • Categories: Dressings & marinades; Grills & BBQ; Salads; Main course; Asian
    • Ingredients: pork tenderloin; soy sauce; limes; sherry vinegar; fresh ginger; Sriracha sauce; fresh Chinese egg noodles; red bell pepper powder; red serrano chiles; parsley; cilantro
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    • Categories: Salads; Appetizers / starters; Winter
    • Ingredients: dry white wine; black peppercorns; chicken breasts; pistachio nuts; grapefruits; mayonnaise; cilantro; limes
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    • Categories: Salads; Side dish; American
    • Ingredients: sourdough bread; garlic; Worcestershire sauce; romaine lettuce; Parmesan cheese
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    • Categories: Grills & BBQ; Salads; Side dish; Winter; Vegan; Vegetarian
    • Ingredients: oranges; escarole; parsley; sherry vinegar; Marcona almonds
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    • Categories: Salads; Sauces, general; Main course
    • Ingredients: grapefruits; tart apples; cooked crabmeat; chives; ground cayenne pepper
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    • Categories: Salads; Main course
    • Ingredients: instant couscous; carrots; green onions; dried cranberries; sherry vinegar; cooked chicken meat; mint
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    • Categories: Dressings & marinades; Salads; Main course; Asian
    • Ingredients: fresh ginger; mayonnaise; honey Dijon mustard; soy sauce; rice vinegar; toasted sesame oil; ahi tuna; napa cabbage; green onions; red bell peppers
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  • Roasted sweet potato salad with pecans & green onions
    • Categories: Salads; Side dish; Vegan; Vegetarian
    • Ingredients: sweet potatoes; pecans; limes; maple syrup; green onions; kale
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  • Quinoa & radicchio salad with dried cherries & pistachios
    • Categories: Salads; Lunch; Side dish; Vegan; Vegetarian
    • Ingredients: quinoa; radicchio; balsamic vinegar; dried tart cherries; pistachio nuts; parsley
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    • Categories: Egg dishes; Salads; Lunch; Main course; Indian; Vegetarian
    • Ingredients: eggs; yellow onions; fresh ginger; serrano chiles; ground cayenne pepper; turmeric; tomatoes; cilantro; toasted bread of your choice
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    • Categories: Dressings & marinades; Grills & BBQ; Salads; Spice / herb blends & rubs; Main course; Thai
    • Ingredients: leg of lamb; lemongrass; mint; limes; grapeseed oil; jalapeño chiles; rice vinegar; fish sauce; pineapple; dry-roasted peanuts; red-leaf lettuce; green onions
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    • Categories: Salads; Side dish; Italian; Vegetarian
    • Ingredients: butter lettuce; balsamic vinegar; croutons; Parmesan cheese
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    • Categories: Salads; Side dish; American
    • Ingredients: chicken broth; yellow cornmeal; chili powder; poblano chiles; mayonnaise; limes; honey; romaine lettuce; dry Jack cheese
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    • Categories: Dressings & marinades; Salads; Side dish; Vegetarian
    • Ingredients: balsamic vinegar; radicchio; parsley; aged Gouda cheese; red-tipped Belgian endive; dry red wine
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    • Categories: Dressings & marinades; Salads; Side dish; Winter; Vegan; Vegetarian
    • Ingredients: mixed mushrooms; thyme; shallots; balsamic vinegar; radicchio di Treviso; red-leaf lettuce; parsley
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  • Rigatoni salad with cauliflower & saffron
    • Categories: Dressings & marinades; Salads; Side dish; Vegan; Vegetarian
    • Ingredients: lemons; saffron; ground cumin; ground cayenne pepper; cauliflower; rigatoni pasta; parsley; thyme; capers
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    • Categories: Salads; Grills & BBQ; Main course
    • Ingredients: canned cannellini beans; radicchio; celery; red onions; dried oregano; canned tuna in olive oil
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    • Categories: Salads; Side dish; Italian; Vegan; Vegetarian
    • Ingredients: shallots; escarole; mâche; baguette bread
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    • Categories: Salads; Side dish; Winter; Mediterranean; Vegetarian
    • Ingredients: Jerusalem artichokes; thyme; pomegranates; celery; radicchio; Champagne vinegar; ricotta salata cheese
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    • Categories: Salads; Side dish; Vegetarian
    • Ingredients: Parmesan cheese; white balsamic vinegar; pink peppercorns; baby spinach; papayas
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  • Crab & shrimp salad with avocado & oranges
    • Categories: Chutneys, pickles & relishes; Salads; Main course
    • Ingredients: shrimp; navel oranges; sherry vinegar; white pepper; watercress; red-leaf lettuce; cooked crabmeat; avocados; red onions
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    • Categories: Salads; Side dish; Winter; Vegetarian
    • Ingredients: pecans; heavy cream; apple cider vinegar; Roquefort cheese; apples; mixed chicories
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    • Categories: Dressings & marinades; Salads; Side dish; Winter; Vegetarian
    • Ingredients: beets; sour cream; mayonnaise; dill; creamed horseradish; pearl potatoes
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Notes about this book

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Notes about Recipes in this book

  • Fennel salad with blood oranges & arugula

    • adrienneyoung on January 01, 2017

      Keeper. Nice with a mixture of cara cara and blood oranges. Go easy on the arugula.

    • kayanelson on January 17, 2015

      Easy to make and rather delicious. Easy to halve the recipe also.

  • Quinoa & radicchio salad with dried cherries & pistachios

    • kayanelson on January 20, 2015

      Too vinegary for me. Don't even know if I can eat the leftovers.

  • Brussels sprout & arugula salad with walnuts

    • kayanelson on April 01, 2017

      Needs a lot more dressing than called for. It was very dry but we liked it.

  • Vietnamese flank steak salad

    • springandfall on September 01, 2017

      In the book, this is described as a rice-noodle salad, but the ingredient list that follows calls for cellophane noodles, which are made of mung beans. Which is it? Either would be good, but 1 lb. of either is way too much for four servings: they expand.

  • Garlicky penne & chicken salad

    • mharriman on April 30, 2019

      A light treatment of chicken and pasta with roasted garlic providing the lingering flavor. Mr. Harriman and I liked this after some heavy Easter holiday week splurges. Easy to prepare and make, especially if you have already baked chicken meat on hand, which we did.

  • Cucumber salad with pomegranate, feta & mint

    • mharriman on February 13, 2018

      I love this salad! Made it two nights in a row- first to go with Moroccan meatballs and orzo, second night to go with a Greek shrimp with feta cheese and kalamata olives dish. The olive oil with freshly squeezed lemon juice combined with fresh mint leaves and feta really make the salad zing. The pomegranate seeds want to drop and stay at bottom of mixture but I just scooped them up and on top of the cucumber for a pretty look and delicious taste.

  • Black bean, corn & quinoa salad

    • mharriman on November 11, 2020

      We enjoyed this salad a lot. My review isn't pure since I modified it based on ingredients I had on hand: didn’t use Serrano pepper or cilantro, so the Southwestern vibe was pretty much missing except as a visual with the black beans, corn, and red bell pepper. I substituted with what I had on hand- Italian parsley for the cilantro and cayenne pepper for the Serrano. I wanted a side dish for the Food 52 Chicken thighs with lemon recipe I was making and this one was a great pairing. The amount of dressing called for is twice as much as is needed. Ingredients make this a tasty and Very healthy side dish. Will repeat.

  • Chopped salad of peppers, tomatoes, olives & Manchego

    • mharriman on May 21, 2022

      A surprisingly refreshing salad. I made half a recipe for two people. This was super easy to put together and went well with Rum-infused chicken. Changes: used Spanish manzanilla olives because that’s what I had in the fridge.

  • Lobster salad with grapefruit & avocado

    • mharriman on March 22, 2020

      I decided to alter the ingredients for the two of us. I started with a bed of salad greens for two. But then I started changing things up. I cut in half the salad dressing ingredients because I only had 7 oz of lobster meat (from frozen), but used the full avocado amounts and full amount of grapefruit slices. I didn’t have shallots, so used 1/5 of a yellow onion. I was lucky enough to have fresh chives from our herb garden. Everything came together beautifully. It was refreshing and filling. I think this is one of those very tweak-able salads, as long as you are careful with the amount of dressing so as to not drench the lobster, avocado and grapefruit slices.

  • Crab cake & butter lettuce salad

    • mharriman on March 02, 2019

      A wonderful, light dinner entree. We really liked the mayonnaise-based dressing drizzled over the crab cakes and Boston lettuce. I used light mayo to keep the fat and calories down. We used lots of freshly squeezed lemon juice (one lemon for each of us), in addition, to flavor the lettuce leaves. Served with Creole seafood soup (from Whole Foods deli). Just looking at this salad makes you think you’re eating dinner in Summer!

  • Asparagus salad with lemon & shaved Parmesan

    • mharriman on March 21, 2018

      Excellent early spring salad ( even on a snowy day!). I followed the directions exactly as given and had wonderful results.

  • Arugula salad with pecorino & pine nuts

    • mharriman on February 03, 2021

      Great tasting salad for such a simple preparation. We really liked the combination of the pan roasted pine nuts with the arugula. I used shaved Parmesan reggiano cheese instead of pecorino since that’s what I had on hand.

  • Black bean, avocado & shrimp salad

    • mharriman on September 01, 2017

      One of the best Southwestern/Mexican meals I can remember putting together. I cooked the shrimp and put most of the salad together before going to an event and then folded in the avacado, cilantro, and shrimp when I got home; it was ready to serve in about 5 minutes. Served this with tortilla chips and a lettuce salad. This is a keeper! And I've added it to my " what to bring to a potluck" list.

  • German potato salad

    • mharriman on November 20, 2017

      Authentic! My husband said he was reminded of our time living in Germany as soon as I started making this salad. Made it early in the day, stored in fridge in an ovenproof casserole bowl, and warmed in oven prior to serving. Great taste and texture even after being refrigerated.

  • Waldorf salad

    • mharriman on February 17, 2021

      We really liked this take on Waldorf salad, which coincidentally is scheduled for Feb. 17 in this 365 day salad book. Without the traditional mayo, the apples and celery taste bright and pop in the mouth. I bought very fresh, crisp celery today, so the crunch and crispness of them stood out. Dried cranberries are a nice complement.

  • Arugula, oakleaf lettuce & basil salad

    • mharriman on February 16, 2021

      The roasted tomato dressing Is worth the recipe by itself. You could use most any lettuce for a delicious outcome. I used arugula, basil leaves, and baby romaine. My tomatoes roasted in 15 minutes, 10 minutes shorter than specified.

  • Lobster salad with tarragon & Champagne vinaigrette

    • mharriman on July 15, 2018

      Great for a first course or for a light main meal. I liked the ability to boil the tails, plunge them in ice water, and peel away the shells 30 minutes later. I also liked the nice fresh minced tarragon flavor in the dressing. I used two tails for two of us. I would have preferred more lobster meat but didn’t want to spring for the additional cost.

  • Chicken salad with tomatoes, black beans & cilantro

    • mharriman on July 30, 2018

      I added an extra tablespoon of fresh lime juice to the dressing and added a whole cut up avocado to the salad mixture and served tortilla chips on the side. These changes made the entree even more like a Tex- Mex meal. A wonderful light Summer main course! I used skinless, boneless chicken breasts instead of bone in. A store bought roasted whole chicken would eliminate the need to poach chicken breasts... saving time for fun summer activities in place of standing over a hot stove.

  • Pasta salad with summer beans & herbs

    • mharriman on July 02, 2019

      I thought it would be fun to try a new seasonal recipe from my WS 365 Days of Salad cookbook - in this case right in the first week of July. I chose the July 3 recipe. That turned out to be a mistake, and for the first time using this cookbook, most of the recipe’s main seasonal ingredients were not available. I scouted three grocery stores and none had yellow wax beans or any kind of shelling beans. I ended up buying mixed frozen green and wax beans and some fresh haricots verts. The resulting salad was okay rather than great. The amount of olive oil called for, coupled with the dressing, would have made the salad soupy, so I reduced both. Granted, the 2 pounds of shelling beans were missing, so I’m sure that made a difference. As I was making the salad I noticed the side note said “Fresh shelling beans thrive in the late summer months...and few cooks realize the distinctive qualities they add.” Ah! The recipe is misplaced by 6 weeks. I’ll try again in mid- late August.

  • Minted fruit salad

    • mharriman on August 29, 2022

      An easy, simple salad that was a bit too sweet for my palate. I didn't add very much of the simple syrup but the amount I did add turned the fresh fruit to a cloying state. Next time I will just serve cut up fresh fruit by itself. Another con was that the syrup broke down the raspberries and they turned mushy in the time it took to eat brunch and put leftovers away.The remaining mix of fruit stayed intact.

  • Yellow squash & farro salad

    • mharriman on July 18, 2019

      An easy way to add whole grains in our meal. This paired well with the Mediterranean chicken entree I made. I omitted the cucumber since I served the salad with cucumber soup. Pretty basic but good hot weather side dish.

  • Snow pea & radish salad

    • mharriman on August 29, 2022

      An easy and refreshing salad. I especially liked it as a foil for a spicy pork dumpling dish and a spicy Asian barbeque chicken dish. Will repeat.

  • Pea & asparagus salad with Meyer lemon dressing

    • mharriman on October 16, 2018

      Good but not great. I didn’t have Meyer lemon so just used regular lemons. Also didn’t have any pea shoots ( have never seen these in any produce department). Probably won’t rush to make this again.

  • Classic egg salad

    • babyfork on May 20, 2020

      I omitted the dill because it's one of the few herbs I'm not fond of but otherwise followed the recipe. Used fresh chives and tarragon from my garden. May have oversalted a bit, but the recipe's not to blame for that!

    • babyfork on July 01, 2020

      Made this again but this time followed the recipe more exactly (except for the dill). Last time I only had about three or four eggs, but this time I did the full recipe. Still very good and keeps for a few days in the fridge. Added a touch more mayo.

  • Arugula & fennel salad with black pepper-crusted tuna

    • bwhip on October 12, 2021

      This was absolutely delicious, we really enjoyed it. Prep was easy enough, though properly caramelized onions take a lot longer than the 10 minutes or so they called for. The overall combination was a lovely mix of crunchy, spicy and sweet. We’ll have this one again without question.

  • Warm borlotti bean & radicchio salad

    • Tweedles81 on June 12, 2018

      This salad is absolutely amazing! It is well-balanced, comforting, filling, and just plain yummy! I prepped the beans in my Instant Pot the night before, so at mealtime the salad came together in under 20 minutes! This recipe is a keeper for our family!

  • Watermelon radish salad with romaine & avocado

    • Tweedles81 on November 14, 2018

      Easy, fresh salad! I made the following adjustments: only 1/2 of a shallot (didn’t want it to be too strong), 1 large head of romaine, and 2 watermelon radishes. Will definitely make this recipe whenever I can find watermelon radishes!

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  • ISBN 10 1616282126
  • ISBN 13 9781616282127
  • Published Apr 24 2012
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United States
  • Publisher Weldon Owen

Publishers Text

Williams-Sonoma Salad of the Day offers a tantalizing collection of 365 salad recipes: one for each day of the year. Colorful calendars at the beginning of each chapter offer an at-a-glance view of the dishes best suited for the ingredients, occasions, and typical weather of the month. From January to December, you’ll find a seasonal salad that will satisfy any craving, and match any meal ranging from a quick weeknight supper to an elegant dinner party. A handful of the recipes are even appropriate for the holiday table, while others are perfect for using up a leftover roast or chicken. Notes accompanying each recipe offer ideas for ingredient variations, garnishes, and other helpful tips.

Whether it’s a simple mixed greens salad with red wine vinaigrette for a dinner party starter, a classic cobb salad for a main-course lunch, a quinoa or farro salad perfect for bringing to a potluck or picnic, or a pasta salad to accompany food fresh off the grill, the wealth of simple and delicious choices and beautiful full-color photography will provide daily inspiration and satisfy any salad-lover’s craving throughout the year.



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