The best source of vitamins and mineral salts is raw food, and there is no more appetizing way of eating such food than in salads.This book includes a wide range of exciting vegetables with which to experiment - including salsify, seakale, kohl rabi, fennel, peppers and red cabbage.
Here is an original and varied selection of salads - all vegetarian - including Hors d'Oeuvre, Green and Side Salads, Vegetable and Rice Salads, Salads with Fruit, Blended or Liquidized Salads, and a selection of TVP (Textured Vegetable Protein) Salads.
Joan Lay's Book of Salads by Joan Lay
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