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Salad Samurai: 100 Cutting-Edge, Ultra-Hearty, and Easy-to-Make Salads You Don't Have to Be Vegan to Love by Terry Hope Romero

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Notes about this book

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Notes about Recipes in this book

  • Back at the ranch dressing

    • babyfork on February 04, 2015

      I'm not vegan, but I made this and loved it. Used basil for the fresh herb called for (dill, basil or tarragon are suggested). Easy to make with the Vitamix...didn't have to do the extra soaking step. Will make again.

    • babyfork on March 14, 2016

      Made this again and tried the Pesto Ranch variation. I omitted the clove of garlic as the pesto already had fresh garlic in it. Used fresh pesto from Woodlands Market. Added a couple spoonfuls of sour cream. Very good! It's thick enough to use as a dip for veggies.

  • Green curry dressing

    • Astrid5555 on March 31, 2015

      Excellent taste, but was too liquid. Had to add more oil to make it more dressing-like.

  • 5-spice tamari almonds

    • Astrid5555 on August 07, 2014

      Delicious, crunchy topping. Had to roast the almonds much longer than indicated to get the desired sticky glaze. Very good just as a snack as well.

  • Ginger beer tofu

    • Astrid5555 on August 07, 2014

      Excellent, very little active time needed. Had to substitute maple syrup for light molasses. Will make again not only as a salad topping.

  • Strawberry spinach salad with orange poppy seed dressing

    • Astrid5555 on April 27, 2015

      This is excellent like everything I have tried from this book so far! Omitted the Sriracha & Smoke Pecans because of husband's nut allergy, added some grilled white asparagus and topped it with a poached egg each to make it more substantial. Yum! On a sidenote, I find it really irritating when the picture in a cookbook shows an ingredient that is not part of the recipe, in this case the oranges.

  • Blueberry tamari greens bowl

    • Astrid5555 on August 07, 2014

      Loved the sweetness from the blueberries together with the gingery tofu and the crunchy almonds. Used baby salad greens instead of baby spinach. If preparing tofu and almonds ahead of time a very quick salald.

  • Grilled kale salad with spicy lentils

    • pennyvr on December 10, 2017

      Great combo of flavours and textures. My sriracha was quite hot and a bit overpowering. Next time I'll marinade the red onion for a little while as it was very pungent and disrupted the balance.

  • Couscous with snap peas & za'atar dressing

    • Astrid5555 on August 07, 2014

      Good, but not as outstanding as the other recipes I have tried so far. Left out the dried figs, since I do not care much about them. In hindsight though the sweetness from the dried fruit would have probably added something special.

  • Miso edamame succotash salad

    • vfsalom on August 14, 2015

      Didn't enjoy this at all! the flavours simply don't work together.

  • Fiery fruit & quinoa salad

    • patioweather on November 17, 2017

      I have made this multiple times and everyone loves it. I put the peaches under the broiler since I don't have a grill.

    • pennyvr on December 20, 2014

      I substituted dried nectarines when peaches and nectarines weren't in season - not as good as the fresh fruit, but still very tasty.

    • cjross on August 25, 2014

      I thought this was a really great salad. If you're planning on eating it right away, I would reduce the orange juice a bit as it seemed a bit damp. But by the next day all the liquid had been absorbed.

  • Mexican roasted corn salad with avocado (Esquites)

    • Astrid5555 on August 07, 2014

      A definite keeper, hubby went back to lick the bowl. The creamy lime dressing by itself is worth trying this recipe. Excellent way to use fresh corn in season!

  • Smokehouse chickpeas 'n' greens salad

    • saveur on December 19, 2015

      Excellent salad. Quick to make compared to some of these others in the cookbook

  • Mushroom, barley & Brussels harvest bowl

    • Marsthedog on August 18, 2014

      I sautéed the Brussels sprouts and cooled them slightly before adding to the salad mix, love the recipe.

  • Grilled miso apples & Brussels sprouts salad

    • SugarFree_Vegan on March 01, 2015

      Page 115 and 29 (dressing) in the UK Edition. What an amazing way to use Brussels Sprouts (I love them anyway except overcooked!) but to add grilled miso marinated apples to the mix is inspired. The Miso Dressing would be delicious on any salad I think, a real keeper. I love this book and everything I've tried so far has been incredible. The photography is lip smackingly beautiful the recipes easy to follow plus the notes accompanying many recipes are very helpful indeed.

  • Beet ball 'n' fries salad

    • saveur on December 19, 2015

      Loved this salad. Swapped a pickle instead of relish in the dressing but otherwise very good. Unusual but excellent flavors

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Reviews about this book

  • Serious Eats

    I did encounter a few of my editorial peccadilloes... But the recipes worked, and the flavors wowed me. Not once in this week of testing was I left hungry or wishing for meat or cheese...

    Full review
  • Advocate by Diane Anderson-Minshall

    ...debunks the myth that salads are only the warm-up act with 100 hearty salad recipes that just happen to be vegan.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 0738214876
  • ISBN 13 9780738214870
  • Linked ISBNs
  • Published Jul 01 2014
  • Format Paperback
  • Page Count 240
  • Language English
  • Countries United States
  • Publisher The Perseus Books Group
  • Imprint Da Capo Lifelong

Publishers Text

As coauthor of the bestselling vegan desserts series (including Vegan Cupcakes Take Over the World) and plant-based bible Veganomicon, and author of the go-to international cookbooks Viva Vegan! and Vegan Eats World, Terry Hope Romero knows her veggies. Now she’s turning to the new American staple: entreé salads.

Salad Samurai invites you to dig in to the versatile world of meatless, dairy-free entrees built on whole-food ingredients. Salads aren’t just for warm months; Romero tackles meals based on seasonal ingredients, with recipes for fall (hazel nuts and roasted shiitake butter nut salad), winter (shaved fennel, clementine, pecan tempeh toss–up; gingery beets and lentils with tahini and date honey), spring (spring green sand peas in sassy rhubarb dressing; deconstructed spring quiche), and summer (East–West roasted corn salad; summer squash Pad Thai noodles). With sections devoted to brown–bagging it and work–friendly, kid–friendly, gluten–free, high–protein recipes loaded with superfoods, Romero shows you how to build killer salads that are satisfying, healthy, and scrumptious.



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