{"product_id":"mighty-salads","title":"Mighty Salads","description":"\u003cp\u003e \u003c\/p\u003e\n\u003cp\u003e\u003cb\u003eA collection of 60 recipes for turning ordinary salads into one-dish worthy meals.\u003c\/b\u003e\u003c\/p\u003e\n\u003cp\u003eDoes anybody need a recipe to make a salad? Of course not. But if you want your salad to hold strong in your lunch bag or carry the day as a one-bowl dinner, dressing on lettuce isn’t going to cut it.\u003c\/p\u003e\n\u003cp\u003eMake way for\u003cspan\u003e \u003c\/span\u003e\u003ci\u003eMighty Salads\u003c\/i\u003e, in which the editors of Food52 present sixty salads hefty with vegetables, meats, grains, beans, fish, seafood, pasta, and bread. Think shrimp and radicchio tossed in a bacon vinaigrette, a make-ahead jumble of white beans with charred lemon and fennel, slow-roasted duck and apples scattered across spicy greens. It’s comforting food made captivating by simply charring one ingredient or marinating another—shaving some, or roasting a bunch.\u003c\/p\u003e\n\u003cp\u003eBut because we don’t always follow recipes, there are also loose formulas for confident off-roading, as well as back-pocket tips and genius tricks for improving any old salad. Because once you know how to fix too-salty dressing, wash greens once and for all, keep an avocado from browning, and even sprout your own grains, the humble salad starts looking a lot more interesting—and a whole lot more like dinner.\u003c\/p\u003e\n\u003cp\u003e\u003cstrong\u003eSize\u003c\/strong\u003e\u003cbr\u003e\u003cspan\u003e8.6\"W x 10.3\"H\u003c\/span\u003e\u003c\/p\u003e","brand":"Stephen Young","offers":[{"title":"Default Title","offer_id":40183968530622,"sku":"9780399578045","price":24.0,"currency_code":"USD","in_stock":true}],"thumbnail_url":"\/\/cdn.shopify.com\/s\/files\/1\/0019\/6313\/0993\/products\/Screen_Shot_2019-11-15_at_1.46.33_PM.png?v=1573854517","url":"https:\/\/shoptheshopbydsitrend.com\/products\/mighty-salads","provider":"The Shop by Design Shop","version":"1.0","type":"link"}