Summer Salads: It's Time to Toss Some Fresh Summer Salads!

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Summer Salads It’s Time to Toss Some Fresh Summer Salads!

BY: GRACE BERRY Copyright © 2021 by Grace Berry. All Rights Reserved. www.graceberry.net

License Notes This book is an informational material. The author has taken great care to ensure the correctness of the content. However, the reader assumes all responsibility of how the information is used, and the author shall not be accountable for any form of misuse or misinterpretation on the part of the reader. All rights reserved. On no account may any part of the material be copied, reproduced, or distributed in any form without written permission from the author.

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Table of Contents Introduction Asian Slaw Corn Salad Delectable Fruit Salad Tomato Avocado Cucumber Salad Classic Greek Salad Cool Watermelon Cucumber Salad Watermelon Tomato Salad Classic Caprese Salad Roasted Corn and Avocado Salad Strawberry Caprese Salad Fabulous Fruit Salad Tossed Salad with Avocado Dressing Grilled Gem Lettuce Grape Pecan Salad Pomegranate Chopped Salad Garden Tomato Salad Veggie and Chickpea Salad Colourful Mango Orzo Salad Jalapeno Bacon Corn Salad Classic Caesar Salad Spinach Strawberry Salad Shrimp Tomato Salad Stuffed Avocados Steak and Peaches Salad

Apple Spinach Salad Caesar Dressing Greek Salad Dressing Sweet & Spicy Salad Dressing Blueberry Salad Dressing Honey Mustard Salad Dressing Pomegranate Salad Dressing Conclusion Author's Afterthoughts About the Author

Introduction

We aren’t just doing lettuce and tomato salads in this book, oh no, we’re exploring a plethora of summer flavours, all in one bowl! Whether you’re making a bowl for your lunch, aside to your family dinner or bringing a tray to the cookout next door, we’ve got you covered. Dive into a delicious Asian Slaw made with purple cabbage, fresh summer peaches and topped with cool mint or a quick and easy Classic Greek Salad topped with fresh homemade Greek Salad Dressing. In this book, we’ll also explore a few of my favourite salad dressings too, so let’s just get right into it! The prep time for most of these recipes is 5 - 15 minutes, depending on how much chopping you need to do.

Asian Slaw

Let’s kick things off with a delicious mix of flavours, Asian spice and summer freshness! This salad is a delicious combination of ginger, chiles, purple cabbage, mint, and peaches. Your taste buds will love you forever for trying this one out. Serving: 2 Ingredients: Ginger Miso Dressing 3 tablespoons peanut butter 1 tablespoon miso paste 1 tablespoon lime juice 1 teaspoon sesame oil 1 teaspoon fresh grated ginger Small pinch of sea salt Water, as needed, to thin dressing Slaw Mix 3 cups shredded red cabbage 1 cup shredded white cabbage

1 red bell pepper, julienned 1 banana pepper, chopped ½ - 1 Thai chili pepper, chopped 1 scallion, chopped ¼ cilantro, chopped ¼ cup basil, chopped 2 tablespoons sesame seeds 1 large fresh peach, sliced Instructions: Whisk together dressing ingredients in a small bowl until you get a drizzly consistency. This step is optional but worth it, warm up a cast iron skillet over medium heat and add peppers. Toss for 2 - 5 minutes until charred on the outside. In a large salad bowl, combine cabbages, pepper, scallion, cilantro and basil. Toss with salad dressing and top with sesame seeds and peach slices.

Corn Salad

What’s summer without a light, scrumptious corn salad on the side of your barbecue plate? A delicious base of fresh corn topped with juicy tomatoes, red onion, and feta is a multilayer of delicious flavour. Serving: 4 as a side Ingredients: 2 cups fresh corn kernels ½ cup cherry tomatoes, halved ¼ cup feta, crumbled 1 small red onion, finely chopped 2 tablespoons fresh basil, thinly sliced 1 tablespoon olive oil 1 tablespoon fresh lime juice Salt and pepper to taste Instructions: Toss together corn, tomatoes, onion, feta, olive oil and lime juice. Season to taste with salt and pepper and top with basil.

Delectable Fruit Salad

There’s a bit of an art to the perfect fruit salad, - you need a mix of berries, citrus, sweet, and a little tart. Indulging in different tastes and textures makes the fruit salad experience so much better. Take advantage of the fresh fruits you have around you this summer and make a delectable fruit salad! Serving: 4 - 5 Ingredients: Lemon Honey Dressing 2 tablespoons organic honey 2 tablespoons fresh orange juice 1 teaspoon fresh lemon juice 1 tablespoon lemon zest Fruit Salad 3 cups strawberries, hulled and quartered 1 cup blueberries 1 cup raspberries 2 kiwis, peeled and sliced 1 blood orange, peeled and wedged

1 orange, peeled and wedged 2 apples, peeled and sliced 1 mango, peeled and sliced 1 cup grapes, halved Instructions: To make the dressing, whisk together honey, orange juice, lemon juice and lemon zest. Toss together fruits in a large bowl and drizzle with some of the dressing. Chill before serving.

Tomato Avocado Cucumber Salad

This is one of my favourite salads to pair with a light lunch. It’s crisp because of the cucumbers, juicy because of the tomatoes, creamy because of the avocados and a little sweet because of the corn. It’s perfect with a chicken turkey sandwich and a glass of lemonade! Serving: 2 Ingredients: 1 large avocado, peeled and cubed 2 cups cherry tomatoes, halved 1 small cucumber, sliced ¼ cup corn kernels 2 tablespoons olive oil 1 tablespoon lemon juice 1 tablespoon cilantro, chopped Salt and pepper to taste Instructions: Whisk together olive oil, lemon juice, salt and pepper to make the dressing. Combine avocado, tomatoes, cucumber, corn and cilantro in a large bowl.

Gently toss with dressing and serve.

Classic Greek Salad

This easy-to-make salad is satisfying on its own or as a side dish. Chunks of feta, juicy olives, and crisp cucumber tossed with tasty cherry tomatoes topped with a homemade Greek dressing, this is the perfect savoury salad. Serving: 2 Ingredients: Greek Salad Dressing (recipe in book) 1 small cucumber, cut lengthwise, seeds removed and sliced ½ green bell pepper, seeds removed, julienned 1 cup cherry tomatoes, halved 2 ounces feta, chunks 1 small red onion, thinly sliced ¼ cup Kalamata olives, pitted and halved ¼ cup fresh mint leaves Instructions: Toss together cucumber, bell pepper, feta, cherry tomatoes, red onion and olives. Drizzle lightly with dressing and gently toss together.

Top with fresh mint leaves.

Cool Watermelon Cucumber Salad

This salad is perfect for a hot day as it’s a tasty combination of cool watermelon, cool cucumber, and fresh mint, all topped with crumbled feta and a little red onion. Who knew salads could be refreshing?! Ingredients: 2 tablespoons olive oil 1 tablespoon red wine vinegar ¼ teaspoon salt 1 ½ cups seedless watermelon, cubed 1 small cucumber, cubed ½ cup feta, crumbled 2 tablespoons red onion, chopped ¼ cup fresh mint, chopped Instructions: Whisk together olive oil, red wine vinegar and salt to make the dressing. Combine watermelon, cucumber and red onion in a large bowl. Gently toss with dressing and serve topped with feta and mint.

Watermelon Tomato Salad

This Watermelon Tomato Salad is a triple hit of refreshing. I have combined heirloom tomatoes, watermelon, and yellow grape tomatoes. This may seem like an odd combination but trust me, it is so refreshing on a summer day. Serving: 10 as a side Ingredients: 5 cups seedless watermelon, cubed 3 cups yellow grape tomatoes, halved 3 heirloom tomatoes, sliced into wedges ¼ cup fresh Thai basil, chopped ¼ cup parsley, chopped 2 tablespoons fresh lime juice Instructions: Combine parsley, Thai basil and lime juice in a small bowl. In a large bowl, combine watermelon, grape tomatoes and heirloom tomatoes. Toss watermelon mix with lime juice mix to coast. Refrigerate until ready

to serve.

Classic Caprese Salad

Fresh summer tomatoes and basil definitely call for a classic Caprese summer salad! Easy to make and absolutely delicious when you use fresh ingredients, perfect for the summer. Serving: 2 - 3 Ingredients: 2 medium heirloom tomatoes, sliced 4 ounces fresh mozzarella, sliced Extra virgin olive oil, for drizzling Fresh basil leaves Flaky sea salt and freshly ground black pepper, to taste Instructions: Arrange tomatoes, mozzarella and basil alternatively on a platter. Drizzle with extra virgin olive oil and then sprinkle with sea salt and black pepper.

Roasted Corn and Avocado Salad

Wondering what salad is perfect for your next barbecue? Look no further! Drop some corn on the cob on your grill, slice up some fresh avocado and herbs and you’re looking at your next hit! Serving: 8 as a side Ingredients: 6 ears of corn on the cob, grilled, kernels sliced off 1 medium red bell pepper, diced 1 medium green bell pepper, diced 1 medium avocado, pitted and diced 16 basil leaves, thinly sliced 1 small red onion, sliced 2 tablespoons fresh lime juice ¼ cup Sweet & Spicy Salad Dressing (recipe in book) Instructions: Combine corn, peppers, avocado, basil leaves and onion in a large bowl. Gently toss with lime juice. Drizzle with salad dressing.

Strawberry Caprese Salad

You’d be surprised how juicy strawberries and crunchy pecans make a classic caprese salad something completely new. With the addition of cubed avocados, cherry tomatoes, and mini mozzarella balls, this salad is a great travel friendly too. Serving: 2 Ingredients: 2 tablespoons balsamic vinegar, reduced and thickened ½ cup strawberries, hulled and quartered ½ cup cherry tomatoes, halved ½ cup mini mozzarella balls, halved 1 small avocado, pitted and cubed ¼ cup pecans, toasted ¼ cup basil, thinly sliced Olive oil, for drizzling Salt and pepper to taste Instructions: Combine strawberries, mini mozzarella balls, cherry tomatoes, avocado, pecans and basil.

Drizzle with olive oil and balsamic vinegar. Sprinkle with salt and pepper to taste.

Fabulous Fruit Salad

This colourful fruit salad is a perfect mixture of fresh berries and watermelon. With a tangy lemon ginger dressing and topped with fresh mint, you’ll feel like you’re in a summers’ paradise once you take a bite. Use a star cutter to cut your melons to make them even more fabulous. Serving: 3 Ingredients: ½ honeydew melon, peeled and cut into stars ½ seedless watermelon, peeled and cut into stars 1 cup strawberries, sliced ½ cup cherries ¼ cup raspberries ¼ cup blueberries 2 tablespoons fresh mint leaves, chopped Lemon Ginger Dressing 1 tablespoon olive oil 2 teaspoons fresh lemon juice 2 teaspoons white wine vinegar 1 teaspoon minced ginger

½ teaspoon honey Instructions: Whisk together lemon juice, white wine vinegar, minced ginger and honey. Once whisked together slowly whisk in olive oil. Arrange melons and berries on a platter to your liking. Drizzle with lemon ginger dressing and top with chopped mint.

Tossed Salad with Avocado Dressing

There is nothing like enjoying crisp summer lettuce with a creamy dressing on top. This salad is a toss-up of lettuce, cucumbers, and tomatoes topped with a flavourful avocado and lemon juice dressing. Serving: 4 Ingredients: Avocado Lemon Dressing ½ avocado, chopped 2 tablespoons fresh parsley 1 tablespoon fresh tarragon 1 ½ tablespoons lemon juice 1 tablespoon olive oil 1 anchovy filets ¼ cup fresh chives, divided Salt and pepper to taste Tossed Salad 2 heads little gem lettuce, roughly chopped 1 English cucumber, thinly sliced 2 large heirloom tomatoes, cut into wedges

¼ cup yellow grape tomatoes Instructions: Combine all of the Avocado Lemon dressing ingredients in a blender or food processor. Blend until smooth. Toss lettuce with some of the dressing. Top with cucumbers and tomatoes and drizzle with the rest of the dressing.

Grilled Gem Lettuce

Dropping a few heads of gem lettuce on the grill to char gives it such a delicious smoky flavour and makes it a perfect boat for creamy dressing and lots and lots of cheese. Serving: 4 Ingredients: Creamy Almond Dressing 2 tablespoons slivered almonds 2 teaspoons fresh lemon juice 1 teaspoon Dijon mustard 2 teaspoons anchovy paste 1 small garlic clove, chopped 2 tablespoons olive oil Salt and pepper to taste Enough water to thin it Salad 4 heads gem lettuce, cut lengthwise 1 tablespoon olive oil

Shaved Parmesan cheese Instructions: Combine all of the dressing ingredients in a blender or food processor and blend until smooth. (2 tablespoons olive oil) Heat grill to medium-high and brush the cut side of the lettuce with olive oil. Place on grill cut side down and grill for 1 - 2 minutes until charred. Drizzle dressing over the lettuce and top with parmesan. Serve warm.

Grape Pecan Salad

You don’t need a lot of ingredients to have a great salad. Crunchy pecans complement these sweet grapes so well. Toss with some sour cream and brown sugar and you’ll be in paradise. Serve on the side of your favourite light summer dish! Serving: 5 Ingredients: ¾ lb. red seedless grapes, halved ½ lb. green seedless grapes, halved 2 oz cream cheese ¼ cup sour cream 2 tablespoons packed brown sugar ½ cup pecans, toasted Instructions: Combine cream cheese, sour cream and 1 tablespoon of brown sugar until smooth. Pour onto grapes and toss until coated. Top with pecans and remaining brown sugar, serve.

Pomegranate Chopped Salad

This simple salad is packed with veggies for crunch, chickpeas for a little protein, and topped with fresh basil and my delicious summer Pomegranate Salad Dressing, which can be found at the end of this book. Serving: 3 Ingredients: Pomegranate Salad Dressing (recipe found in this book) 1 romaine heart, chopped 1 Persian cucumber, chopped 1 small fennel bulb, chopped 1 tablespoon chopped red onion ¾ cup canned chickpeas, rinsed ½ cup fresh flat leaf parsley, chopped ½ cup fresh basil, torn Instructions: Toss romaine heart, cucumber, fennel, red onion and chickpeas with salad dressing. Top with parsley and basil and gently fold in to combine.

Garden Tomato Salad

How’s that summer tomato garden going? What better way is there to enjoy garden fresh tomatoes than with a drizzle of champagne vinegar, honey, and a little olive oil? This salad is great on those summer afternoons when you want something juicy and light. Serving: 3 Ingredients: Dressing 2 tablespoons olive oil 1 tablespoon champagne vinegar 2 teaspoons honey Salt and black pepper to taste Salad 2 cups assorted coloured cherry or grape tomatoes, halved 1 tablespoon fresh chives, finely chopped 4 large heirloom tomatoes, 2 sliced, 2 cut into wedges Basil, torn Instructions:

Combine the champagne vinegar, honey and salt and black pepper. Whisk in oil until smooth. Gently toss tomatoes with dressing and top with chives and basil.

Veggie and Chickpea Salad

Yes, I know, chickpeas aren’t really summer, BUT this savoury salad is a toss of some of my favourite summer goodies - fresh garden grape tomatoes, fresh mint, fresh cucumber, and roasted bell pepper. It’s the perfect side for dinner! Serving: 3 Ingredients: Dressing 1 tablespoon olive oil 2 garlic cloves, minced 2 teaspoons lemon zest 1 tablespoon lemon juice Salt and pepper to taste Salad ¾ teaspoon cumin seeds, toasted and crushed 1 cup canned chickpeas, drained and rinsed ½ cup roasted chickpeas ½ cup cherry tomatoes, halved

2 medium cucumbers, quartered and sliced ½ cup roasted red peppers, chopped 2 ounces goat cheese Fresh mint, chopped Fresh parsley, chopped Instructions: Combine all of the dressing ingredients until well combined. Toss together cumin seeds, chickpeas, tomatoes, cucumber, red pepper and parsley. Transfer to a serving plate and crumble goat cheese on top, top with mint. Serve.

Colourful Mango Orzo Salad

Need a salad that packs a punch this summer? Well, this should be your go-to! Fresh summer mangoes add a little sweetness and flavour that bring this salad alive. Red onions, cucumber, and chickpeas make this a mostly savoury salad. Serving: 8 as a side Ingredients: Sweet & Spicy Salad Dressing (recipe in book) 2 large red bell peppers, diced 1 large ripe mango, peeled and chopped 1 medium cucumber, chopped 1 small red onion, diced 2 garlic cloves, minced 3 cups can chickpeas, drained and rinsed ¼ cup fresh mint, chopped ¼ cup fresh cilantro Salt and pepper to taste 2 cups cooked orzo, al dente, warm 3 tablespoons extra virgin olive oil 2 cups arugula

½ cup pine nuts, toasted Instructions: Combine red peppers, mango, cucumber, onion, garlic, chickpeas, mint, cilantro, salt and pepper in a large bowl. Toss orzo with 2 tablespoons of olive oil, allow it to cool before adding to salad. Combine orzo, dressing and arugula and toss to coat. Top with toasted pine nuts.

Jalapeno Bacon Corn Salad

One of my favourite things about summer is, yes, you guessed it - corn salads! This spicy, salty, and sweet salad will have you begging for more. It’s an amazing combination of spicy jalapenos, salty bacon bits and sweet corn, of course. Serving: 6 - 8 as a side Ingredients: 6 ears of corn on the cob, grilled, kernels sliced off 10 slices cooked bacon, chopped into bits 2 tablespoons cilantro, minced 2 jalapenos, minced ¾ cup mayonnaise 3 tablespoons lime juice 2 teaspoons chili powder 2 teaspoons garlic powder Salt and pepper to taste Parsley to garnish Instructions: Combine corn kernels, bacon bits, cilantro, jalapenos, mayonnaise, lime

juice, chili powder and garlic powder. Toss until combined and corn is coated. Season with salt and pepper to taste. Garnish with parsley when ready to serve.

Classic Caesar Salad

A fresh caesar salad topped with homemade croutons and homemade dressing is a delightful and satisfying midday salad on a hot summer day. Serving: 2 Ingredients: Croutons 1 cup diced bread 1 tablespoon olive Salt to taste Salad 1 large head of romaine lettuce, torn ¼ cup parmesan, shaved Black pepper to taste Classic Caesar Dressing (recipe in this book) Instructions: Preheat oven to 375 degrees F. Toss diced bread with olive oil and salt. Layer on a baking sheet. Bake for

10 - 12 minutes until golden and crisp. For salad, toss dressing with lettuce. Top with croutons, parmesan and pepper to taste.

Spinach Strawberry Salad

All you need to enjoy this tasty salad is fresh strawberries, spinach, red onion, goat cheese, and red onion. This salad is a great way to use your leftover grilled or rotisserie chicken too. Serving: 2 Ingredients: Honey Mustard Salad Dressing (recipe in book) 3 cups packed baby spinach, washed 1 grilled or rotisserie chicken breast, cubed 1 cup strawberries, hulled and thinly sliced ¼ small red onion, thinly sliced 2 oz feta, crumbled ½ cup toasted pecans, chopped Instructions: Toss spinach, chicken, strawberries and red onion with salad dressing until coated and combined. When serving salad, top with crumbled feta and toasted pecans.

Shrimp Tomato Salad Stuffed Avocados

Presentation definitely does matter and with this dish, you’ll definitely be memorable in everyone’s mind. This delicious dish is both fun to look at and decadent to eat. Serving: 2 Ingredients: 1 avocado, pitted 1 tablespoon olive oil ¼ lb. deveined shrimp, cooked ½ cup cherry tomatoes, halved ¼ cup canned corn 2 tablespoons Greek yogurt 2 tablespoons lemon juice Salt and pepper to taste Basil, garnish Instructions: Scoop out some of the avocado, leaving a thin border. Dice what you scooped out. Toss together diced avocado, cooked shrimp, tomatoes, corn, Greek

yogurt, lemon juice, salt and pepper. Divide the shrimp salad among the avocado halves, scoop into them until almost overflowing.

Steak and Peaches Salad

The tasty beefy flavour of steak is great with sweet summer peaches. On top of a bed of crisp baby arugula and topped with my Pomegranate Salad Dressing and feta cheese, you’ll find yourself having this almost every day during summer. Serving: 2 Ingredient: Pomegranate Salad Dressing (recipe in book) 1 lb. skirt steak, cooked medium well, lightly seasoned with salt and pepper, sliced into strips 3 cups baby arugula 2 peaches, thinly sliced ¼ cup feta, crumbled Instructions: Place baby arugula in a large salad bowl. Top with strips of cooked steak, peach slices and crumbled feta. Drizzle with Pomegranate Salad Dressing.

Apple Spinach Salad

Your doctor and Popeye would definitely approve of this salad. Sweet summer apples paired with my Blueberry Salad Dressing give this salad a tasty fruitiness. Serving: 3 Ingredients: Blueberry Salad Dressing (recipe in book) 4 tightly packed cups of fresh spinach 1 apple, thinly sliced ¼ cup feta, crumbled ¼ small red onion, thinly sliced 2 tablespoons sliced almonds, toasted Instructions: Toss spinach, apples and red onion with salad dressing until coated and combined. When serving salad, top with crumbled feta and toasted almonds.

Caesar Dressing

This creamy and easy-to-make dressing will transform a bed of fresh lettuce into a savoury meal. I usually pair this with some grated parmesan and it’s absolutely comforting. Serving: 1 ½ cups Ingredients: 4 oil packed anchovy fillets, drained 3 garlic cloves 3 large egg yolks 3 tablespoons lemon juice ¾ cup olive oil Instructions: Finely mince anchovy and garlic. In a medium bowl, whisk together anchovy fillets, garlic cloves, egg yolks and lemon juice until combined. Slowly whisk in olive oil until it has been emulsified. Store in an airtight jar for up to 1 week.

Greek Salad Dressing

Mix things up a little with this flavourful Greek salad dressing, perfect for Greek salads and just kicking things up a notch on your regular salad. Serving: 1 cup Ingredients: ½ cup extra virgin olive oil 2 garlic cloves, minced 1 teaspoon dried oregano ⅓ cup red wine vinegar 1 tablespoon fresh lemon juice ½ teaspoon sea salt ½ teaspoon Dijon mustard ¼ teaspoon black pepper Instructions: Whisk together ingredients in a small bowl. Store in a glass jar for up to 2 weeks.

Sweet & Spicy Salad Dressing

This mouthwatering salad dressing is spicy from a little hot sauce and sweet from natural molasses and sugar and it is absolutely delectable when paired with a Classic Greek Salad with Grilled Chicken. Serving: 1 cup Ingredients: 2 teaspoons hot sauce ¼ cup red wine vinegar ½ teaspoon molasses 2 tablespoons brown sugar ¼ cup olive oil Instructions: Whisk together hot sauce, red wine vinegar, molasses and brown sugar until sugar is completely dissolved. Slowly add oil while whisking rapidly. Store in an airtight glass jar and keep refrigerated up to 2 weeks.

Blueberry Salad Dressing

This delectable vinaigrette is made with fresh summer blueberries for optimum flavour. This dressing will definitely bring your salad to a different level. Serving: 1 cup Ingredients: ¾ cup fresh blueberries ½ cup olive oil 2 tablespoons honey ¼ cup balsamic vinegar 1 tablespoon lemon juice Salt and pepper to taste Instructions: In a heavy-duty blender or food processor, add blueberries, balsamic vinegar, honey, lemon juice, salt and pepper. Blend ingredients until smooth. While the blender is running, slowly pour in olive oil until combined and creamy.

Use immediately for the best results.

Honey Mustard Salad Dressing

For this recipe, I’d definitely recommend drizzling it on top of avocado and tomato-based salad such as my Tomato Avocado Cucumber Salad, it’s so creamy and complements the salads flavours so well. Serving: ½ cup Ingredients: 2 tablespoons Dijon mustard 3 tablespoons honey ½ tablespoon whole grain mustard 2 tablespoons apple cider vinegar ¼ cup olive oil 1 tablespoon fresh lemon juice 1 teaspoon red pepper flakes, optional Salt to taste Instructions: Whisk together Dijon mustard, honey, apple cider vinegar, lemon juice, salt and red pepper flakes if used, until completely combined. Slowly add oil while whisking rapidly.

Store in an airtight glass jar and keep refrigerated up to 2 weeks.

Pomegranate Salad Dressing

This sweet and tangy vinaigrette is so delicious, you won’t believe it’s so easy to make. It’s a delicious combination of sweet yet tart pomegranate juice and sweet honey with a little kick from Dijon mustard. Serving: ¾ - 1 cup Ingredients: ¼ cup olive oil ¼ cup pomegranate juice 2 tablespoons red wine vinegar 1 tablespoon honey 1 teaspoon Dijon mustard Salt and pepper to taste Instructions: Whisk together Dijon mustard, honey, pomegranate juice, red wine vinegar, salt and pepper, until completely combined. Slowly add oil while whisking rapidly. Store in an airtight glass jar and keep refrigerated up to 2 weeks.

Conclusion Yes, that’s it! I bet you didn’t know there were so many salads you could enjoy this summer! Fresh fruit, herbs and veggies really do make the perfect salad team. I hope you enjoyed these recipes and now that you’re a bit of a Salad Slayer yourself - cooking up your own mixes. Take advantage of what you have in your garden and local stores and get the true taste of summer. The options are endless!

Author's Afterthoughts

I can’t find the perfect words to tell you how grateful I am that you gave this book a chance. I know it must not have been easy seeking this book out and going for it, especially since there are multitudes of materials out there with related content. You bought the book, but you didn’t stop there. You continued, took this journey with me, and read every page back to back. I have to say, you make all this worth it. I would like to know your thoughts about this book too. Your comments may also help others who are yet to download this book make a decision. What’s better than one person reading a book? Two people reading it. For my new books, follow my author page at http://www.graceberry.net Thank you, Grace Berry

About the Author Grace Berry started as a book reviewer after she graduated from college with a degree in creative writing. Afterward, she worked as an editor for a local magazine. She resigned her post and opted to work as a freelance journalist, writing for newspapers and magazines, online and offline. On one of such assignments, she wrote content for a food blog – a gig she found interesting. Excited about her discovery, she delved deeper into the food world, rediscovering her concept of food. She took a break from freelancing and sought local restaurateurs and chefs out to gather everything she could about their processes and cooking methods; an encounter she documented and wrote about later. Grace figured out that she could combine her flair for writing with her newfound love for everything food, so she took a plunge and started writing about recipes and other information related to getting the best from the kitchen to the dining. Now, she has compiled some of her years of research and experiment into a single volume of work, combining storytelling with factual information. Grace hopes to do more, and maybe start a catering business or a restaurant of her own in the future. At the moment, though, recipe developer and cookbook writer will have to do.