RAISING THE SALAD BAR is one of the best cookbooks I have ever sampled. I prepared dozens of the salads, and each is more scrumptious than the next. The Wheat Berry Salad with Citrus Dressing was my favorite until my husband prepared the Baby Spinach and Strawberry Salad and the Seared Scallop Salad with Watercress and Pineapple for my birthday and both were dazzlers.
So is the Grilled Chicken Salad with Red and Yellow Peppers and Honey-Dijon Vinaigrette.
I can't understand the reviewer who said the dressings were too oily and sweet. I've never tasted such delicious salads in my life. And the dressings are over-the-top delicious.
The food critics agree. The book has received glowing reviews. Check out the review in The Seattle Times if you don't believe me.
There are more than 70 salads featured in this cookbook, and so far, the ones I've sampled are as delicious as they look in the gorgeous photographs.
I dare anyone to try the Wheat Berry Salad on p. 195 and not love it. Or any of the salads I mentioned above. Or the Jicama, Mango and Green Cabbage Slaw with Citrus Vinaigrette. Or the Cajun Shrimp and Corn Salad with Lime-Chile Dressing. Or The Seared Salmon with Baby Greens and Mango Salsa Vinaigrette. Or the Mixed Greens and Radicchio Salad with Grilled Sliced Steak. The Gremolata Dressing with greated lemon zest is a perfect complement to the steak--and certainly not sweet, but not bitter either. This reader and cook thought the Gremolate Dressing was outstanding with the steak. Certainly beats your standard Steak Sauce!
I could go on and on, but if you are a salad lover, don't just take my word for it. Buy the book and sample some of the dozens of scrumptious salads in RAISING THE SALAD BAR. I'd be surprised if you don't agree with me.