Featured Cookbook

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1. Herbed Potato Salad with Crispy Bacon and Sweet Peas

2. Pepper and Pineapple Slaw

3. Extravagant Egg Salad

Book Description

It's unlikely the Pilgrims served a green salad on the first Thanksgiving. Authors Louise Fiszer and Jeanette Ferrary point out in the introduction to A Good Day for Salad that this particular course in a meal didn't begin to rise in popularity outside the upper crust of society until the turn of the century--the 20th century. And it's not as though lettuce is something new. Romaine sounds like Roman for good reason. Fiszer and Ferrary respect the way salad has changed through the years, and how

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A Good Day for Salad

Authors: Jeannette Ferrary,Louise Fiszer

Date: May 1999

ISBN: 0811819914

Publisher: Chronicle Books

Paperback

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Sweet heat is just the first sensation in this tropics-inspired dish, which also happens to be lovely to look at. The mix of fresh fruit and shredded vegetables gives this unconventional slaw a range of alluring qualities, from succulent to crunchy, juicy to crisp.

Serves 8

• For the dressing:

• 1 jalapeno chile, seeded and minced

• 2 tablespoons honey

• 1 teaspoon ground cumin

• 1/4 cup fresh lime juice

• 1/4 cup fresh lemon juice

• 1/2 cup vegetable or corn oil

• 1/2 teaspoon salt

• For the salad:

• 1 napa cabbage, cored and shredded

• 1 red bell pepper, seeded, deribbed and cut into strips

• 1 small fresh pineapple, peeled, cored, and diced (about 3 cups)

• 1 small jicama, peeled and cut into matchsticks (about 2 cups)

• 1/2 cup chopped fresh cilantro

• In a small bowl, whisk all dressing ingredients

1. In a small bowl, whisk all dressing ingredients together. In a large bowl, combine cabbage with all remaining ingredients. Toss with dressing. Taste and adjust seasoning.

More From This Book:

1. Herbed Potato Salad with Crispy Bacon and Sweet Peas

2. Pepper and Pineapple Slaw

3. Extravagant Egg Salad

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