The Salad Diet is found in Salad for Dinner, a recipe book created by chef Tasha DeSerio who began her career at the highly regarded Chez Panisse Restaurant and Café.
The salad recipes provided in this book include a variety of ingredients going far beyond just raw leafy greens and other vegetables.
Says DeSerio, “The focus is naturally on vegetables, fruits, whole grains and legumes; meat, fish, eggs and cheeses are used in moderation.”
The Salad Diet is divided into chapters, which focus on a particular style of salad. Chapters include simple salads, leafy salads, vegetable and fruit salads, grain-based salads and legume salads. The recipes are listed in order of the seasons; spring, summer, fall and winter.
In the first section readers are given instruction in the basic techniques required for making a great salad. Topics covered include:
For each recipe, suggestions are offered to help you make lighter salads more satisfying. For example, depending on the type of salad you might add hard-boiled egg, grilled shrimp or roast beef.
Salad greens, tomatoes, beets, peppers, cherries, apple, tangerines, anchovies, olives, capers, cheese, nuts, seeds, bread, pasta, brown rice, beans, eggs, seafood, chicken, pork, lamb, beef, Greek yogurt, mustard, olive oil, grapeseed oil, walnut oil, sesame oil, balsamic vinegar, wine vinegar, lemon juice, orange juice, kosher salt, black pepper, fresh herbs.
Farro Salad with Broccoli Rabe and Poached Egg
Smoked Trout and Fingerling Potato Salad with Belgian Endive
Couscous with Kabocha Squash, Toasted Pumpkin Seeds, Harissa Vinaigrette and Grilled Lamb
The Salad Diet includes a selection of recipes that will inspire readers to increase their intake of fresh vegetables, fruits, whole grains and legumes.
While this salad diet is not designed to promote weight loss, eating more salads can make it easier to reduce calories. Additionally increasing the intake of fruit and vegetables can improve general health.