This is one creative cookbook chock full of innovative ideas for all kinds of salads, dressings, and toppings. Recipes included building very unique pasta and lettuce salads, packed full with a variety of ingredients. All are vegan, but are sure to please those who don't normally eat that way. There are sweet and savory recipes, like 'Overnight Oats with Mexican Chocolate Creme', as well as salads for every season, including an 'Asparagus Pad Thai Salad' and an 'East-West Roasted Corn Salad'. The recipes are more labor-intensive with more unique ingredients than I was expecting at first, but I'm sure the results will be worth it!

Sarah M. / Marathon County Public Library
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I was skeptical of this cookbook initially - the recipes sometimes call for ingredients that are difficult or expensive to source outside of certain niche (vegan, Brooklyn) enclaves; soaked nut-based dressings are supposed to replace the classic egg-based originals; the textures of the "sweet & savory" section are skin-crawling (e.g. smoothie bowls).

These reservations aside, the organization of the book is faultless (recipes are organized seasonally, and the author walks you through a week of shopping and prep-work in a few short paragraphs), the salads themselves are nutritious, original, filling (most work as entrees or stand-alone meals - satisfying even the biggest appetite), crowd pleasing (they scale well), easy to modify (if you are lacking ingredients or time) and most importantly, delicious.

This book provides both a creative jolt and a handful of new standards to add to your regular repertoire, and proves worthwhile for vegans and omnivores alike. ( )