Friday, August 1, 2014

Recipe Weekend / Cookbook Review: Salad Days: Salads For Dinner

Disclosure / Disclaimer: I received this book, free of charge, from Parragon Book Buddies Blogger Program, for review purposes on this blog. No other compensation, monetary or in kind, has been received or implied for this post. Nor was I told how to post about it



Salads are not just for lunch, or something you grab from the local Deli when you are on the go Salads for dinner can also be a healthy and hearty option, and this book will show you how. This book will show you how to amp up your salads, boost your energy levels with slow release power ingredients, as well as adding more superfoods to your diet, such as kale, spinach, and multigrain. With recipes like; Grilled Sea Bass & Citrus Salad, Light Tamarind Turkey Salad or even Brain-Boosting Ruby Couscous Salad with Griddled Chicken, as well as many vegetarian options, these salads will leave you fully satisfied.


This book is divided into 6 sections, with salads for each: salad days, health, refresh, slimming, energy and detox. As the titles suggest, each section's recipes are aimed at including ingredients that help you and your body meet the requirements you need. The initial chapter goes over different greens, ingredients and dressings. Refresh includes a lot of fruit and seafood. Energy salads contain a lot of protein and good for you fats. Health salads will delight vegans, gluten sensitive and paleo sensibilities.  Detox salads offer less greens and more health conscious ingredients to boost your body's immune system and cleanse the digestive tract. All in all you get 80 recipes that offer fresh main course ideas from the typical lettuce, carrot and tomato salad you may be used to! If you are looking at boosting your health, eating more veggies and fruit, this book is an excellent way to start!

Here is one of my fav recipes from the book, that would be perfect as a Summer main course, or side dish for a BBQ (Labor Day is coming up!)

Green Bean Salad with Feta

Green Bean Salad with Feta

3 1/2 cps fresh green beans, ends trimmed 
1 red onion, finely chopped
3 tbsp fresh cilantro, finely chopped (can use less per your taste)
2 radishes, thinly sliced
1/2 cup crumbled Feta cheese
1 tsp. finely chopped fresh oregano, or 1/2 tsp dried oregano
2 tbsp red wine vinegar
1/4 cp extra virgin olive oil
2 tomatoes, cut into wedges
ground black pepper to taste


1. Bring a medium-sized pot of water to a boil, add beans and bring back to a boil, then simmer for 5 minutes, or until barely tender.
2, Rinse beans with cold water and drain, then shake and drain beans again,
3. Cut beans in half and transfer them to a salad bowl. Add onion, cilantro, radishes and feta to bowl.
4. Sprinkle the oregano over the salad in bowl, then season to taste with the pepper.
5. Whisk together vinegar and oil in small bowl. Drizzle over the salad.
6. Add tomatoes to salad and toss salad gently together, and serve. Serves 4
book buddies logo


  1. I would enjoy this Green Bean Salad with Feta. I am a big salad person especially in the summer, I do not like to cook in the heat. My daughter is vegan and we both would like this recipe book.
    twinkle at optonline dot net

  2. Oooh, definitely want to try this recipe. Thank you!


Follow Bless Their Hearts Mom