Bona fide Salad Whisperer Sarah Faris shows you how to master the salad, no matter what's in season. Learn to blanch, roast, spiralize and grill everyday vegetables and grains to elevate them from sad side dishes into the most mouthwatering mains. Inside you will find recipes for upgraded Caesars, salads bursting with seasonal produce like the Grilled Ratatouille with Black Lentils and Feta and even a full suite of Greek-inspired salads such as the Greek Green Bean and Roasted Red Pepper Salad. Salads don't always have to be over a bed of greens either, as you'll be convinced after making the Baby Bok Choy, Shiitake Mushroom and Edamame Salad or the Salmon, Avocado and Rice Noodle Salad. And the entire chapter on chopped salads is so restaurant-level, every spoonful will leave you wondering why you ever paid for one before.