40: Salad

What this episode covers

Let’s talk about salad! Generally raw, generally cold, but can be  defined in a million ways. Join us as we explore some ways to make salad  more delicious and share some favorite recipes and strategies. Salad strategies mentioned in this episode: Make a salad bar in your fridge Make a house dressing Make salads ahead Use fresh herbs Add a protein Recipes mentioned in this episode: Craveable creamy brussels sprouts slaw with apples and toasted almonds (Naturally Nourished) Brussels sprouts caesar salad (NYT) Tex-Mex caesar salad (Amá) Chopped salad with apples, walnuts and bitter lettuces (NYT) Lentil and tomato salad with mustard vinaigrette (It's All Good) Sesame cucumber and avocado salad (NYT) Carrot salad with tahini, crisped chickpeas and salted pistachios (Smitten Kitchen Every Day) Sweet and tangy carrot and tuna salad (Japanese Cookbook for Beginners) Shaking tofu & Shaking beef (Vietnamese Food Any Day) Romaine and celery salad with buttermilk ranch (Now & Again) Vietnamese salad bowl (Vietnamese Food Any Day) Taco salad Cilantro raisin vinaigrette (Grains for Every Season) Blue cheese dressing (Salt Fat Acid Heat) Miso-ginger dressing (NYT) Crunchy greens with carrot ginger dressing (NYT) Perfect herby salad (Nothing Fancy) Join our Cookbook Club! Our Instagram, @cookbookclubshow E-mail us: [email protected] Find Renee and Sara on Instagram: @hipchickdigs and @realtor_saragray Our sponsor: Dropcloth Samplers Cook along with us! Next cookbook episode (releasing 2/22/2023): Amá: A Modern Tex Mex Kitchen

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