Nilsen - Good Food: 101 Seasonal Salads

GoodFood

TRIED-AND-TESTED RECIPES

Editor

Angela Nilsen

This ebook is copyright material and must not be copied, reproduced, transferred, distributed, leased, licensed or publicly performed or used in any way except as specifically permitted in writing by the publishers, as allowed under the terms and conditions under which it was purchased or as strictly permitted by applicable copyright law. Any unauthorised distribution or use of this text may be a direct infringement of the authors and publishers rights and those responsible may be liable in law accordingly.

Epub ISBN: 9781409072539

Version 1.0

www.randomhouse.co.uk

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First published in 2005
Published by BBC Books, an imprint of Ebury Publishing
A Random House Group company

Photographs BBC Magazines 2005
Recipes BBC Magazines 2005
Book design Woodlands Books Ltd 2005
All recipes contained within this book first appeared in BBC Good Food magazine

All rights reserved. No part of this publication may be reproduced, stored in a retrieval system, or transmitted in any form or by any means, electronic, mechanical, photocopying, recording or otherwise, without the prior permission of the copyright owner.

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Addresses for companies within the Random House Group can be found at www.randomhouse.co.uk

A CIP catalogue record for this book is available from the British Library.

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Commissioning Editor: Vivien Bowler
Project Editor: Sarah Reece
Project Co-ordinator for BBC Good Food Magazine: Sarah Sysum
Designer: Kathryn Gammon

ISBN: 9780563522218

Salads have never been so exciting and imaginative. We are spoilt for choice with the wonderful array of leaves and herbs that greet us in supermarkets. But salads arent just about combining different leaves for a simple side order we are enjoying them more and more in amazing combinations as the main event even dessert.

To show just how versatile a salad can be, we at BBC Good Food Magazine have picked out over 100 of our favourites, including the pictured above. Intriguing ingredients and flavours have been mixed and matched, marinated and tossed, to create all-year-round salad recipes that can be quickly assembled for any scenario, be it a midweek supper or something more fancy.

As always, all the recipes have been thoroughly tested in the Good Food kitchen to bring you the most practical, delicious-tasting food we can. Plus, each one has a nutritional breakdown, so you can keep an eye on the calorie, fat and salt content. With this unique collection by your side, youll have loads of stylish salad ideas so easy to throw together for family or friends.

101 30-minute suppers

101 Barbecues and grills

101 Best-ever chicken recipes

101 Best-ever curries

101 Budget dishes

101 Cakes & bakes

101 Cheap eats

101 Chocolate treats

101 Christmas dishes

101 Cupcakes & small bakes

101 Delicious gifts

101 Easy Student Dinners

101 Fish & seafood dishes

101 Fruity Puds

101 Healthy eats

101 Italian feasts

101 Hot & spicy dishes

101 Low-fat feasts

101 Meals for Two

101 Mediterranean dishes

101 More One-pot dishes

101 More low-fat feasts

101 One-pot dishes

101 Pasta & noodle dishes

101 Recipes for kids

101 Simple suppers

101 Slow-cooking recipes

101 Slow cooker favourites

101 Soups & Sides

101 Speedy Suppers

101 Storecupboard Suppers

101 Teatime treats

101 Veggie dishes

For 6,000 recipes you can trust see bbcgoodfood.com

NOTES ON THE RECIPES

Eggs are medium in the UK and Australia (large in America) unless stated otherwise.

Wash all fresh produce before preparation.

OVEN TEMPERATURES

APPROXIMATE WEIGHT CONVERSIONS

All the recipes in this book list both imperial and metric measurements. Conversions are approximate and have been rounded up or down. Follow one set of measurements only; do not mix the two.

Cup measurements, which are used by cooks in Australia and America, have not been listed here as they vary from ingredient to ingredient. Please use kitchen scales to measure dry/solid ingredients.

SPOON MEASURES

Spoon measurements are level unless otherwise specified.

1 teaspoon = 5ml

1 tablespoon = 15ml

1 Australian tablespoon = 20ml (cooks in Australia should measure 3 teaspoons where 1 tablespoon is specified in a recipe)

APPROXIMATE LIQUID CONVERSIONS