We all know it is healthier to eat more vegetables and whole grains. But how do you do so on a daily basis? This book reframes the question: Why not make greens the foundation of the plate? Smart, imaginative ideas abound: kale with lemon, parmesan, and almonds; Indonesian chicken salad with pineapple slaw; and salmon with quinoa, sorrel, and yogurt. There are super-hearty salads to satisfy even the biggest appetites, such as Korean barbecue beef salad; duck confit with fingerlings and frisee; and buttermilk fried chicken salad.Get your salad fix on today with: 45 healthy, homemade dressing recipesMason jar layering instructions for over 60 prep-to-go saladsTips for toasting spices and nuts, infusing dressings, and making recipes more (or less) gourmetA guide to pairing greens and dressings to help you and invent your own salads