在宴請多人的時候抑或為自己做飯的時候我們都會很喜歡做大份沙拉，無論春夏或者秋冬，一盤沙拉都是一頓美味、新鮮和健康的飲食方法。 這本書提供了60種食譜，充分利用了季節(jié)性的沙拉配料，讓人們可以選擇吃素食、純素，或者用少量的新鮮蔬菜、香草和樹葉來食用少量的肉類和魚類。從豌豆、蘆筍和檸檬濃縮酸奶沙拉和木瓜沙拉椰子浸雞在春天，夏天的白色桃子火腿和豆瓣菜，令人感到舒適的秋食用的香無花果和烤羊奶酪和寒冷的歐洲防風(fēng)草炸玉米粉圓餅和烤胡蘿卜沙拉，這本書都盡情呈現(xiàn)了各種讓你意想不到的沙拉配餐。 Everyone loves a big salad： it's how many of us prefer to eat either when cooking for a crowd or eating alone. Summer or winter， one-plate salads make for a delicious， fresh and healthy meal. Big Salads offers 60 recipes that make the most of seasonal salad ingredients， giving people the option to eat vegetarian， vegan or use meat and fish in small amounts with a bounty of beautiful fresh vegetables， herbs and leaves. From Pea， asparagus and lemon labneh salad and Papaya salad with coconut poached chicken in spring， to summery White peach with prosciutto and watercress， comforting autumn platters of Balsamic fig and baked goats' cheese and wintry Parsnip tostada and roast heritage carrot salad， Big Salads make the most wonderful mealtime solution all-year round.

暫缺《大沙拉制作指南：如何在一個餐盤中呈現(xiàn)最美味， 新鮮與健康的沙拉》作者簡介