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Salad as a Meal: Healthy Main-Dish Salads for Every Season by Patricia Wells

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Notes about this book

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Notes about Recipes in this book

  • My Cobb salad: iceberg, tomato, avocado, bacon, and blue cheese

    • adrienneyoung on March 08, 2013

      This is reliably terrific.just to try, I chucked a big prosciutto crisp on top of each plate this time (prosciutto slices dried out in a 350 oven, on a silpat, for 15 minutes, then cooled on a rack), and it looked spiffier than usual, I thought.

  • Crab salad with lime and avocado

    • Cheri on May 29, 2011

      This is very light and refreshing. Served over mixed baby greens (which I dressed lightly with the dressing for the recipe). Good - notes of citrus, but not strong, pretty clean flavors.

  • Australian coronation chicken salad

    • adrienneyoung on May 23, 2016

      Added Major Grey's chutney. Very good indeed. A worthy picnic main.

  • Rare-roasted beef with rosemary, mint, and tarragon

    • adrienneyoung on September 05, 2016

      I took Cheri's advice and salted 48 hours ahead. This is a keeper. The basil oil makes it. Yum!

    • Cheri on February 07, 2012

      This is a good quick weeknight small roast. Salt 24 hours ahead of time to tenderize this inexpensive cut. Sear off in pan, then place skillet in oven and roast at 375 deg, but watch as internal temp can rise quickly. Critical to slice very thinly. Basil/herb oil is a must as dressing. Served with mashed yukon gold potatoes and steamed broccoli.

  • Ham and cheese bread

    • Cheri on May 26, 2011

      This was easy. R thought strange. I liked it. Flavors strong. Needs to cool COMPLETELY before slicing. Will try toasted tomorrow. Good sliced appetizer for wine tasting.

  • Tomato and mustard tart

    • swegener on June 05, 2015

      Online at http://www.thedailymeal.com/tomato-and-mustard-tart

  • Basil oil

    • Cheri on February 07, 2012

      Also added some Italian parsley. This was very good over thin slices of roast beef. Can see infinite possibilities for this over fish, chicken, etc.

  • Buttermilk-lemon zest dressing

    • krue on June 08, 2011

      needs some kind of fat to adhere to anything. I added a bit of mayonnaise - good addition.

  • Classic vinaigrette

    • Gio on June 22, 2015

      This vinaigrette uses both sherry vinegar and red wine vinegar, with EVOO & "fine" sea salt. A little milder than most vinaigrettes but perfectly delightful on all sorts of salads. It's been my Go-To dressing for our last three salads.

  • Creamy lemon-chive dressing

    • Cheri on May 29, 2011

      This is good with crab/lime salad. Very light. Use plenty of chives & zest!

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Reviews about this book

  • Kate Cooks the Books

    Kate was disappointed by the recipes she tried from this book.

    Full review

Reviews about Recipes in this Book

  • ISBN 10 006207895X
  • ISBN 13 9780062078957
  • Published Apr 12 2011
  • Format eBook
  • Page Count 368
  • Language English
  • Countries United States
  • Publisher HarperCollins
  • Imprint HarperCollins


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