Salad Love: How to Create a Lunchtime Salad, Every Weekday, in 20 Minutes or Less by David Bez

  • Classic Italian (page 24)

    from Salad Love: How to Create a Lunchtime Salad, Every Weekday, in 20 Minutes or Less Salad Love by David Bez

    • Categories: Dressings & marinades; Italian; Vegan; Vegetarian
    • Ingredients: balsamic vinegar
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Notes about Recipes in this book

  • Kidney beans, wild rice and avocado

    • Hannaha100 on January 04, 2018

      Great lunch. Make again with leftover rice.

  • Chicken, quinoa, sun-dried tomatoes and avocado

    • chezlarios on September 15, 2022

      Substituted sliced turkey ham for the cooked chicken. Felt really healthy and came together quickly.

  • Green beans, new potatoes and broccoli

    • Hannaha100 on May 06, 2020

      This was a tasty and filling salad. Bulked up the last of our broccoli with some broad beans, used dried thyme for fresh and pumpkin seeds for pine nuts. I had the dressing but M1 had some vegan feta instead. M1 ate two bowls! M2 had just the potatoes and broccoli but that's still a win at the moment. Don't be an idiot like me, make sure the olive oil and vinegar are well mixed before you add the cream or it will split! The dressing wasn't my favourite but made a nice change, definitely not something I would have done myself.

  • Roasted vegetables, couscous and black olives

    • Hannaha100 on May 02, 2020

      I never seem to have exactly the right foods for these salads but made this with green olives and spinach instead of black olives and rocket. Used frozen med veg so had aubergine as well. Loved it, this would make a great packed lunch. Just realised I forgot the red onion as well, fair to say it was loosely inspired by this recipe! Would make again either as written or with changes.

  • Roasted butternut squash, red onions, and chickpeas

    • Hannaha100 on January 03, 2018

      This was a lovely packed lunch, healthy, filling and not too difficult to prepare but not as low calorie as I had anticipated - roughly 287cal for salad plus any oil for roasting veg, and then 125cal for dressing.

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  • ISBN 10 1849494967
  • ISBN 13 9781849494960
  • Linked ISBNs
  • Published Jul 03 2014
  • Format Hardcover
  • Page Count 304
  • Language English
  • Countries United Kingdom
  • Publisher Quadrille Publishing
  • Imprint Quadrille Publishing Ltd

Publishers Text

How many of us have sat at our desk at work, counting down the minutes until it's time for lunch and our staple option that is bland, expensive, unhealthy or just too similar to what we had yesterday - and the day before? The author, David Bez, is not a chef. He is a food lover with a limited lunch break; an Italian who cares about what's on his plate; a designer who knows that you eat with your eyes first. For the past three years, he has made himself a salad for lunch every day at work, with fresh ingredients, minimum preparation time, and maximum flavour. Day after day, his colleagues peer over his shoulder to watch him craft yet another beautiful salad perfectly balanced in its composition and bound to both satisfy him and energize him for the afternoon ahead. He has developed a winning formula for creating salads by layering a base, vegetables or fruit, fresh herbs, protein toppings and dressings, which creates a perfect salad every time. Clearly marked with a vegetarian, vegan, raw, omnivore or pescatarian designation, every salad is an inspiration and can be adapted to suit a different diet. Fresh, tinned, jarred and pre-cooked ingredients are all explored; seasonality is key and variety keeps things nutritious and exciting.

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