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.
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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.
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Joan Lay's Book of
Salads
by Joan Lay
Thorsons Publishers, 1976
Order
a copy
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