By Jeanne Kelley
Rizzoli, $35.00, 208 pages

It’s no secret that the typical American diet lacks enough vegetables for good long-term health. One way to introduce more plant sources into meals is to reconceptualize salad as an entrée rather than an afterthought. According to food author and cook Jeanne Kelley, an enticing salad with an appealing combination of fresh vegetables, protein, dressing and condiments easily checks all the boxes for a delicious, nutritious and complete meal. In this beautifully photographed volume, many mouth-watering examples are provided including; all-vegetarian salads along with those that feature fish and seafood, poultry, and meat.

Recipes are original and easy to follow; likewise, most ingredients are generally available and won’t require a trip to a specialty food store. The book begins with well-written and informative primer on salad basics such as purchasing, growing, preparing and storing greens and ends with a chocolate cream pie recipe and extensive index. This book is all that’s needed to follow Michael Pollan’s seven word rule: “Eat food, not too much, mostly plants.”

Reviewed by Linda Frederiksen,

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