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Recipe: Cookbook - Recipes from The Well Dressed Salad: Contemporary, Delicious and Satisfying Recipes for Salads by Jennifer Joyce

Salads - Assorted
1. Roasted Red (Bell) Peppers with Honey and Pine Nuts
What don't roasted (bell) peppers taste good with? Virtually any dressing complements them but this is one of my favorites. The sweetness of the peppers melds beautifully with honey and balsamic vinegar. Roasting your own is easy and worth the effort.

2. Thai Glass Noodles with Asian Herbs, Crispy Shallots, Fried Ginger Sticks and Chili Lime Dressing
Glistening noodles with aromatic herbs, sweet and sour lime dressing and crispy fried shallots - pure bliss. Refreshing for summer lunch or as a light appetizer for an Asian dinner, this also makes a brilliant base for seared tuna slices, prawns (shrimp) or crab.

3. Arborio Rice with Spring Vegetables, Dill and Red Wine Vinaigrette
My sister Teresa makes a delicious concoction called Confetti Rice Salad. I have modified her idea slightly by using arborio rice with spring vegetables. Arborio is a stubby flat rice that is mainly used to make risotto. Far heartier than standard rice, it will retain its texture without going soggy.

Recipes from:
The Well Dressed Salad: Contemporary, Delicious and Satisfying Recipes for Salads by Jennifer Joyce" target="_blank">The Well Dressed Salad: Contemporary, Delicious and Satisfying Recipes for Salads by Jennifer Joyce
Elevating salads to their rightful place as stylish, healthy, satisfying dishes, The Well-Dressed Salad offers more than eighty recipes exploring exciting textures and zingy flavors. As well as putting a fresh spin on classic salads, such as Caesar salad, the book brings together unusual salad dishes from around the world where salads are an art form: the Mediterranean, North Africa, Asia and South America. The chapters are organized by ingredient, from beans, lentils and grains, leaves and greens, to vegetables, fruit, noodles and rice to meat, fish and poultry.

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