500 Salads

Salads are perfect for almost any occasion. Sweet, fruity salads such as Blueberry and Papaya Salad with Toasted Almonds (page 264) are wonderful for breakfast, brunch or as a dessert, while a lighter salad such as Watercress and Apple Salad with Endive and Bacon (page 53) can be a delicious choice for an appetizer. There are simple salads that appeal to children, such as Two-Tone Coleslaw (page 177), and more sophisticated salads, like Warm Duck Salad with Honey–Orange Dressing (page 106). There are the classic salads of different cuisines, whether it’s Cucumber Salad with Yoghurt and Dill from Eastern Europe (page 41), Tuna Sashimi Salad from Asia (page 246), Middle Eastern Fattoush (page 25), Insalata Caprese from Italy (page 39) or Cobb Salad from the US (page 32). And there are all those main-dish salads featuring a good balance of nutrients, vegetables, carbohydrates (such as pasta, rice, potatoes or bread) and protein (such as chicken, meat, fish, shellfish, tofu, eggs or cheese).