Late summer brings us the bounty of ripe tomatoes, peppers, squash, corn, kale, cucumbers and swiss chard, which, in addition to readily available grocery store staples and flavorful homemade dressings, make it easy to pull together fresh, satisfying salads. Whether you choose to make them as tasty side dishes or light main courses, these delicious salads are a delightful way to eat your vegetables. We share recipes from five vegetable-forward cookbooks to sample.
Salmon BLT Salad With Spicy Tomatillo Ranch Dressing
Kristin Cavallari made a name for herself as a featured personality on the hit MTV reality show Laguna Beach. She’s now a mom of three, a successful fashion and jewelry designer and author. She follows up her two best-selling cookbooks with Truly Simple: 140 Healthy Recipes for Weekday Cooking. Drawing on her experience as a busy mom striving to craft nutritious meals her family will love, she shares personal stories and her go-to recipes, 126 of which are gluten-free. The book is health-focused, and Cavallari’s recipes are fresh, flavorful and, most importantly, fun.
Arugula Salad With Whole-Lemon Vinaigrette
Summer is a natural time for salads — gardens are bursting, temperatures are soaring and salads are light, fresh and easy to eat. But for Sheela Prakash, contributing food editor at The Kitchn and author of Salad Seasons: Vegetable-Forward Dishes All Year, salads are a menu staple all year. In this beautifully illustrated cookbook, she takes readers through the basics of making a top-notch salad (pay attention to textures, think beyond the usual produce, learn how to mix and match) and offers tasty, easy-to-follow recipes for every season. You’ll definitely want to add them to your regular meal rotation.