Jeanne Kelley wrote this as the vegetarian follow up to her 2012 book Salad for Dinner, and the premise carries over: a salad can be the whole meal rather than the thing beside it.

Eighty recipes are grouped by whatever carries the plate, so there are chapters for grain salads, pulse salads, pasta salads, bread salads, salads with seeds, and roasted and toasted salads. Some are weeknight quick, like a warm Brussels sprout Caesar with a poached egg. Others are weekend cooking, like whole roasted cauliflower with mung beans and black tahini. A 224 page Rizzoli hardcover, photographed throughout.