Notes about Recipes in this book

• Leaf lettuce with tomato, cucumber, and feta

  • britt on October 10, 2010

    Dressing tastes strongly of fresh oregano and fennel seed. Good.

• Hearts of romaine with roasted beets and asparagus

  • MarshaG on June 06, 2020

    Their Thousand Island is great, fresher and less sweet than commercial.

• Arugula salad with white beans and shrimp

  • bktravels on May 30, 2020

    The basil vinaigrette is really delicious with this. It's a nice, easy summer dish as appetizer or main course. We use fresh Romaine lettuce from the garden in place of the arugula.

• Doctor Hibachi's spinach salad with grilled lamb, roasted peppers, and garlic chips

  • mcvl on October 26, 2017

    I used the mint option, v. good, and no honey. The balsamic vinegar is too dominant, next time I'll use a less assertive vinegar -- or all lemon juice.

• Watercress and rice noodle salad with grilled quail

  • bktravels on April 15, 2018

    We used arugula in place of watercress and grilled chicken breast in place of quail. Nice choice for a picnic. The recipe calls for 1/4 cup of rice noodles which seemed like an odd amount. We just used an amount we thought appropriate of skinny rice noodles.

• Romaine and grilled salmon salad with grilled red onions

  • allisonsemele on February 01, 2022

    Pretty good--I made the onions and salmon in a cast iron skillet, but it would have been even easier on the grill. the dressing is basically guacamole thinned out with olive oil, so it's hard to not be delicious.

• Hearts of palm and cabbage salad with avocados and mangoes

  • eve_kloepper on September 16, 2013

    I used peaches instead of mango with fine results.

  • eve_kloepper on October 19, 2020

    Especially the Chile Vinaigrette is lovely. I use it on lots of things.

• Yucatàn cabbage salad

  • okcook on June 30, 2017

    This is a terrific salad. However, I found the dressing too hot using the 3 tablespoons of minced canned chipotle. Next time I will use 1 tablespoon