Salad for Days - Breezy Ways with Veg, All Year Long by Alice Zaslavsky

  • Sautéed squash and zucchini with pangrattato (page 26)

    from Salad for Days - Breezy Ways with Veg, All Year Long Salad for Days - Breezy Ways with Veg, All Year Long by Alice Zaslavsky

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Notes about Recipes in this book

  • Carrot and daikon with dill pickle mayo

    • Lepa on August 03, 2025

      This is such a an unexpected and delicious salad. We really loved it!

  • Charred corn, cos and tomatoes with paprika-chilli mayo

    • ozfoodie on January 04, 2025

      I reduced the oil/lemon juice/vinegar in the dressing as it was very loose. I also used parsley to scatter over the top as hubby is coriander-averse. Otherwise, pretty much as written and it was very nice.

  • Long and short beans with very sharp vinaigrette

    • valderaa on August 05, 2025

      Good not great. I even used fancy evoo and white wine vinegar. I would not call the dressing bitter. Seemed typical to me. Love the simple ingredients and the use of parsley stems. Easy to put together. Not sure what I wish it had. Maybe white anchovies.

  • Strawberry and rocket salad with peppery Parmesan

    • bktravels on July 02, 2025

      This is bursting with flavor!! I was lucky enough to find local strawberries and they really added to the dish. This combination of salty, sweet, and peppery was amazing. Easy to make and great on a hot June day. I served it with the Leek and Zucchini Frittata in Ina's Cooking for Jeffrey. Delightful dinner.

    • joslovescooking on January 24, 2026

      Delicious! Forgot to add the onion and didn’t miss it with all the other flavours. Served it with pan fried chicken tenderloins. Great summer salad.

  • Green veg moghrabieh with yoghurt drizzle

    • e_ballad on November 23, 2024

      This dressing - phwoar. Absolutely delicious. I'm always suspicious of haloumi that goes cold in a dish, but this was great. The servings are VERY generous & arguably more sized to be a 'main event' rather than a side dish (probably more 10-12x side dish serves & we're gluttons).

  • Salat olivye

    • Lepa on August 23, 2025

      This is an excellent version of this wonderful potato salad - just like my mom makes! I made it without crab because I didn't have any and didn't feel it was essential. Definitely bookmarking this salad!

  • Celery and blueberry salad with ranch dressing

    • nat_qp40lu on May 18, 2026

      Needed to substitute figs for blueberries due to $$$ and what’s in season. Still an amazing salad that looks impressive. The maple pecans are delicious!

  • Asparagus and radish salad with caper vinaigrette

    • valderaa on May 13, 2025

      Lovely early summer salad. I used fat asparagus and made the dressing extra thick with shallot, tarragon and parsley. I skipped the blue cheese and added some Rancho Gordo beans instead. I will make again, in some fashion.

  • Sticky eggplant, tofu and noodle salad

    • IvyManning on April 14, 2026

      Got this recipe from the Guardian newspaper. It is SOOOOO sweet. No flavor. Just a pool of hyper sweet soy sauce that drowns the other ingredients. It's a disservice to true teriyaki.

  • Shuba salad

    • treay on May 19, 2025

      The Shuba salad is my first recipe from this cookbook. The truth is that it is easy to prepare but it has so many steps that I expected to be brilliant! Instead, it was only a lovely and pleasant vegetable layered salad. A couple of things didn't work, but if I ever make it again will try to fix them. The beetroot was too liquid and the recipe says to use paper towels to soak up the liquid before adding the cream sauce on top, but that should've been done before putting it in the cake tin. Even though I used glad wrap to cover the tin, the juice from the beetroot was leaking from it. However, the worst part was the creamy sauce, that was too runny and even though I whisked it as per recipe, and left it in the fridge for about 2 hours, it didn't thicken up. Not sure how to fix this one yet. One of these recipes that looked gorgeous in the book but a bit disappointing when you make it and see the result. You could not see the coloured layers, especially with the sauce being so runny.

    • treay on August 08, 2025

      This salad is easy to prepare but it has so many steps that I expected to be brilliant! Instead, it was only a lovely and pleasant vegetable layered salad. The beetroot was too liquid and you should use paper towels to soak it up before putting it in the tin. Even though I used glad wrap to cover the tin, the juice from the beetroot was leaking from it. However, the worst part was the creamy sauce, that was too runny and even though I whisked it as per recipe, and left it in the fridge for about 2 hours, it didn't thicken up. One of these recipes that looked gorgeous in the book but a bit disappointing when you make it and see the result. You could not see the coloured layers, especially with the sauce being so runny. I also substituted the herring for tuna slices. All in all, it was still a delicious meal.

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  • ISBN 10 192261677X
  • ISBN 13 9781922616777
  • Published Sep 30 2024
  • Format Hardcover
  • Page Count 240
  • Language English
  • Countries Australia
  • Publisher Murdoch

Publishers Text

You may have heard it said: "You don't win friends with salad." Well, I'm here to tell you that you do.

When you bring it to a friend's place and plonk it down alongside heavy and hearty things to cut through and satiate in equal measure. When you toss it together in a bowl then eat it on the couch with your beloved as the simplest bowl food. When you tenderly roast winter veg to make it the star of the show at a family feast.

Times have changed and salads have had a makeover. As has the definition of what a salad can be. This book is your guide to making every day a salad day.

For warmer days when you want you want salads designed to cool and refresh, using juicy, sun-drenched vegetables that will replenish and restore. For cooler days, when you want to give heartier brown food a counterpoint on the table so that you finish the meal feeling better than you started. Salad for Days is both a seasonal reference guide and a daily roster to add to your repertoire. It is packed with inspiration for veg that impresses - think Frise, witlof and fig salad with goat's chevre and mustard vinaigrette, or Shaved cauliflower and pomegranate tabouli with lemony tahini dressing. As well as food that comforts - Teriyaki eggplant, tofu and udon salad, or Honeyed butternut squash risoni salad.

Salad for Days is all the proof you need that salad is ready to make friends with you.

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