Salad by Australian Women's Weekly

Once salads were something you ate with a meal, now they are the meal! We eat salads cold, warm and hot, as a fabulous summer lunch or an elegant starter to a dinner party.

In this book you'll find Asian salads, Mediterranean salads, salads made from seafood, poultry, eggs, pasta, vegetables and meat - as well as fruit salads and dressing recipes. There are also photographs of the various salad leaves, oils, vinegars and mustards you'll need to know about if you are to become a salad master.

With the great variety of green leaves now available to us, not to mention fresh herbs, it is no wonder salads have become the stars of modern cuisine. This beautiful book includes warm salads, chilled salads, salads as starters, main-courses and sides. These are vegetable salads, seafood salads, salads made from poultry, beef, lamb and pork, rice and pasta salads, fruit salads. There is also an informative illustrated glossary on lettuce and other leaves and salad herbs.

Chapters in Salad include:

• Introduction with information on oils, vinegars, mustards, herbs and salad leaves
• Classic salads Vegetable salads
• Pulse, pasta and grainsalads
• Cheese and egg salads
• Asian salads
• Middle-eastern salads
• Mediterranean salads
• Seafood salads
• Meat salads
• Fruit salads
• Salad dressings
• Glossary, conversion chart and index