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 Recipes in this book

  • Smokehouse chickpeas 'n' greens salad

    • saveur on December 19, 2015

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

    • patioweather on April 09, 2018

      Everyone who tried this became addicted to the chickpeas.

    • christineakiyoshi on April 29, 2019

      One of my favorites out of this cookbook

  • 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

    • christineakiyoshi on October 28, 2020

      Delicious! The beet balls don’t seem super sturdy when you put them in the oven but they come out very nicely. I used my own vegan ranch dressing for this.

  • Couscous salad with preserved lemons & olives

    • Apollonia on January 03, 2022

      It's been a while since I cooked from this book, and what a nice recipe to come back to! Super tasty. It benefitted from adding some additional leafy greens, but otherwise ideal as written.

  • Blueberry tamari greens bowl

    • TrishaCP on August 01, 2018

      This was good. The blueberries with the cucumbers and greens (I used a spicy baby salad blend) worked well with the salty and savory dressing (I used shichimi and it was good here). I made this as a side salad and didn't include the tofu- you don't need all of the dressing if you aren't serving it with tofu.

    • 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.

  • 5-spice tamari almonds

    • TrishaCP on August 01, 2018

      These have an excellent flavor and I have to say they are addictive. I roasted them the longer time specified (18 minutes) and I had the required sticky glaze.

    • 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.

    • patioweather on September 03, 2018

      Unlike the other reviewers I had to roast mine 5 minutes less because I could see the glaze about to burn. Very tasty

  • 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.

  • 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.

  • 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.

  • 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.

  • 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!

    • Partyof7 on July 08, 2018

      Very delicious. Cut chipotle chile powder by half. I mixed the chile powder in with the cut corn, but could probably add right into dressing. For picky eaters, have everyone add their own tomato and avocado.

  • 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.

  • Fiery fruit & quinoa salad

    • 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.

    • 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.

  • 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.

  • Asparagus pad Thai salad

    • dinnermints on May 16, 2018

      I didn't rate this because I made a different pad thai sauce for it (wanted some fish sauce) that ended up being a bit muted in flavor. I reduced the noodles to 3 oz, the peanuts to 2 T, and used 1/2 lb tofu (which I made the night before). For the asparagus, I measured out a 1/2 pound after snapping off the tough ends, and used a mandoline instead of a y-shaped peeler. Good salad, but a lot of work....not sure if I'd make it again. Also, the lemongrass tofu was not super flavorful.

    • patioweather on April 09, 2018

      I was surprised at how much we all enjoyed this. I am not a big asparagus fan, and I loved it.

  • 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.

    • babyfork on August 26, 2019

      Made it again. Left out the fresh garlic. Used fresh basil, tarragon, and chives for the herbs. Good combo.

  • Chimichurri chickpeas & chicory

    • malinka on September 04, 2020

      I was pleasantly surprised at how great this was. My chicory was so bitter, but the flavours balanced really well and the salad was delicious. (I replaced the cucumbers with oranges and the chickpeas with pinto beans, based on what was to hand.)

  • Miso edamame succotash salad

    • vfsalom on August 14, 2015

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

  • Vanessa kabocha salad

    • patioweather on April 09, 2018

      This is the only salad I've made from this book (and I've made a lot) that I didn't rate a five. I like the flavors, I think I would just prefer it all in a different format.

  • Tempeh bacon bites

    • Churchim808 on August 19, 2021

      I like to steam the tempeh for 5-10 minutes before marinating. Takes away the bitter flavor and makes it absorb the marinade better.

  • The BKT (bacon.kale.tomato) bowl

  • Classic croutons

    • christineakiyoshi on April 29, 2019

      Be careful because you will be munching on these all day!

  • Broccoli peanut lemongrass rice salad

    • christineakiyoshi on April 29, 2019

      This is one of my family's favorite meals. We use red rice and coconut sugar.

  • Backyard Buffalo ranch Caesar salad

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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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