Vegetarian Salad for Dinner: Inventive Plant-Forward Meals

People love a good salad! This hunger for salad is matched by a
genuine desire for good vegetarian dinner ideas and better
plant-based recipes. Jeanne Kelly shares a new collection of 80
creative, easy-to-follow and foolproof salad recipes, for lifelong
vegetarians looking for inspiration, omnivores looking to up
their meatless Monday game, and general salad enthusiasts.

With bold avors inuenced by the vibrant dining scene and
the abundant produce of the author's home garden, the recipes
are innovative yet approachable, satisfying experienced and
novice cooks alike. Showcase Jeanne Kelly's knack for
translating restaurant and ingredient trends for the home cook,
while always oering tasty substitutions for hard-to-nd items.

Lighthearted, informative but never preachy, the goal is for the
home cook to serve a salad meal so satisfying that the lack of
sh, poultry or meat isn't even noted.

The salads will range from familiar to exotic, and from simple
to more involved preparations. Inviting and creative categories
such as: Classic Salads, Grain Salads, Pulse Salads, Salads with
Seeds, Pasta Salads, Bread Salads, Roasted and Toasted Salads.
The recipes range from suitable for busy weeknight meals such
as: Warm Brussel Sprout Cesar with Poached Egg; Summer
Succotash; Salad Provencal, Tostada Salad with creamy limeavocado
dressing;
Chinese "no Chicken"
salad, as well
as
weekend
showstoppers
such as: Herby
Fatoush,
Whole
Roasted
Cauliower
with Mung
Beans and Black
Tahini;
Vietnamese
Style
Salad Rolls;
North
African- Style
Chickpea Pancake
with
Salad
Turnips,
Greens
and Harissa
and Korean
Bibimap-
Style
Salad
with soy
egg.