Cook This: 3 recipes from Every Salad Ever, including grilled chicken souvlaki with a double-duty marinade

Elevating the Everyday: Exploring the World of Salads with Greta Podleski

Salads have evolved far beyond the basic lettuce and tomato combinations of the past. Gone are the days of limited toppings and predictable dressings. Today, salads are a canvas for culinary creativity, offering endless possibilities for flavour and texture. And who better to guide us through this exciting evolution than Greta Podleski, the award-winning author renowned for her innovative and approachable cookbooks?

Greta, based in Sarnia, Ontario, has released her sixth cookbook, “Every Salad Ever,” a testament to her belief that there’s a perfect salad for every occasion and every palate. This comprehensive collection transcends the ordinary, showcasing salads that incorporate grains, pasta, beans, and a vibrant array of fresh ingredients.

Beyond the Basics: A Salad Revolution

“Welcome to the new era of salads – you’re going to love it here,” Greta writes, inviting readers to explore the exciting possibilities that lie beyond the traditional. The book is brimming with homemade dressings, each designed to complement the unique character of the salads. While you won’t find a Catalina dressing replica, you will discover an array of vinaigrettes, from apple cider to white balsamic, alongside sesame-ginger, peanut, Italian, and ranch variations.

Greta’s goal is simple: to inspire people to embrace salads as a versatile and satisfying meal option. She understands the common dilemma of being asked to “just bring a salad,” which often leads to confusion and uncertainty. “Every Salad Ever” offers a solution, providing over 100 recipes that cater to diverse tastes and dietary preferences.

Accessible and Attainable: The Key to Cookbook Success

Greta emphasizes the importance of creating recipes that are both accessible and achievable. Each recipe in “Every Salad Ever” is accompanied by a full-page photo and a “Sound Bite” – a QR code that links to a short audio clip where Greta shares additional tips and insights. This personal touch, coupled with her willingness to answer reader questions directly, has fostered a loyal following.

“I always say I’m the furthest thing from a food snob,” Greta says. “I like everything, and I think people pick that up when they deal with me, when they meet me, when they read my books.” This down-to-earth approach has resonated with readers, making her cookbooks national bestsellers.

A Canadian Success Story

Greta’s journey to becoming a self-published author began with “Looneyspoons,” a cookbook she co-authored with her sister, Janet Podleski. The sisters initially self-published out of necessity, fueled by a shared dream of creating a hit cookbook. Despite facing financial challenges, they persevered, building relationships with booksellers and establishing a reputation for producing bestsellers.

With each book, Greta has remained committed to self-publishing, embracing the challenges and rewards of running her own business. She’s particularly proud of the fact that “Every Salad Ever” is a truly Canadian success story, from its creation to its printing and distribution.

Partnering with Indigo for an exclusive deal, Greta saw her initial print run sell out in just seven weeks. This overwhelming demand led to an “emergency” print run, highlighting the book’s popularity and the enduring appeal of cookbooks in the digital age.

Recipes to Inspire Your Salad Creations:

Here are a few recipes from “Every Salad Ever” to get you started on your salad adventure:

Grilled Chicken Souvlaki Salad with Double-Duty Marinade

This vibrant salad combines the flavours of Greek cuisine with the freshness of a summer salad. The marinade doubles as a dressing, adding a tangy and herbaceous touch to the grilled chicken and crisp vegetables.

Yields: 6 servings
Prep time: 20 minutes (plus marinating time)
Cook time: 10-12 minutes

Ingredients:

• Marinade/Dressing:
  • 1/2 cup plain 0% Greek yogurt
  • 1/4 cup olive oil
  • 3 tbsp freshly squeezed lemon juice
  • 2 tbsp red wine vinegar
  • 1 tbsp liquid honey
  • 1 tbsp minced fresh dill
  • 2 tsp Dijon mustard
  • 2 tsp minced garlic
  • 2 tsp dried oregano
  • 1 tsp dried basil
  • 1 tsp grated lemon zest
  • 1/2 tsp sweet paprika
  • 1/2 tsp each sea salt and freshly ground black pepper
• Chicken:
  • 4 large boneless skinless chicken breasts (about 2 lbs/907 g), cut into 1 1/2-inch chunks
• Salad:
  • 2 medium heads romaine lettuce, chopped
  • 2 cups diced English cucumbers
  • 2 cups halved or quartered cherry tomatoes
  • 1 large red onion, thinly sliced
  • 1 cup cubed light or regular feta cheese (4 oz/113 g)
  • 3/4 cup pitted Kalamata olives

Instructions:

1. Prepare the Marinade: In a small bowl, whisk together all marinade ingredients until well blended. Cover and refrigerate until ready to use.
2. Marinate the Chicken: Place chicken in a large, resealable freezer bag. Add half the marinade. Seal bag and turn several times to coat chicken with marinade. Refrigerate at least 8 hours or overnight. Refrigerate remaining marinade to use as the salad dressing.
3. Prepare the Salad: Preheat grill to medium-high heat. Prep all salad ingredients and place them in a large serving bowl.
4. Grill the Chicken: Thread chicken onto skewers. Lightly oil grill racks. Place skewers onto racks and grill for 10 to 12 minutes, turning occasionally. Remove from grill, slide cooked chicken off skewers, and add them to the salad.
5. Dress and Serve: Pour reserved dressing over salad and mix well using tongs. Serve immediately.

Tips:

• For a variation, try grilling the red onion slices alongside the chicken skewers.
• Feel free to substitute romaine lettuce with your favourite salad greens.

Berry Delicious Summer Salad with Honey-Dijon Vinaigrette

This salad is a celebration of summer’s bounty, featuring juicy berries, crunchy walnuts, and creamy feta cheese, all tossed in a sweet and tangy vinaigrette.

Yields: 6 side-dish servings
Prep time: 15 minutes

Ingredients:

• Salad:
  • 1 pkg (5 oz/142 g) mixed greens
  • 1 1/2 cups sliced fresh strawberries
  • 1 cup fresh blueberries
  • 1/2 cup walnut pieces
  • 1/2 cup crumbled light or regular feta cheese (2 oz/57g)
  • 1/3 cup very thinly sliced red onions
• Dressing:
  • 1/4 cup olive oil
  • 2 tbsp white balsamic vinegar
  • 2 tbsp freshly squeezed lemon juice
  • 2 tbsp liquid honey
  • 1 tbsp Dijon mustard
  • 1/8 tsp each sea salt and freshly ground black pepper

Instructions:

1. Combine Salad Ingredients: Place all salad ingredients in a large bowl.
2. Prepare the Dressing: In a small bowl or measuring cup, whisk together all dressing ingredients until well blended.
3. Dress and Serve: Pour dressing over salad, using as much or as little dressing as you like. Toss salad with tongs until all ingredients are well coated with dressing. Serve immediately.

Tips:

• To make this salad vegan, replace the feta with diced avocados and the honey with pure maple syrup.
• For an extra touch of flavour, top with maple-roasted pecans.

Italian Chopped Salad with a Bright and Bold Red Wine Vinaigrette

This hearty and flavourful salad is packed with Italian-inspired ingredients, including salami, provolone cheese, and Kalamata olives, all tossed in a zesty red wine vinaigrette.

Yields: about 12 cups salad
Prep time: 20 minutes

Ingredients:

• Dressing:
  • 1/3 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tbsp light mayonnaise
  • 1 tbsp freshly squeezed lemon juice
  • 1 tbsp pure maple syrup or liquid honey
  • 1 tbsp minced shallots
  • 2 tsp Dijon mustard
  • 1 tsp minced garlic
  • 1 tsp dried oregano
  • 1/2 tsp sea salt
  • 1/4 tsp freshly ground black pepper
• Salad:
  • 6 cups chopped iceberg or romaine lettuce
  • 4 oz (113 g) diced salami
  • 4 oz (113 g) diced Provolone or aged white cheddar cheese
  • 1 1/2 cups quartered grape or cherry tomatoes
  • 1 1/2 cups diced English cucumbers
  • 1 cup diced yellow bell peppers
  • 1 cup no-salt-added canned chickpeas, drained and rinsed
  • 1/2 cup pitted Kalamata olives
  • 1/2 cup chopped radicchio
  • 1/3 cup thinly sliced red onions
  • 1/3 cup freshly grated or shaved Parmesan cheese

Instructions:

1. Prepare the Dressing: Whisk together all dressing ingredients in a small bowl or shake them up in a mason jar. Refrigerate dressing until ready to use.
2. Combine Salad Ingredients: Combine all salad ingredients except Parmesan in a very large serving bowl.
3. Dress and Serve: Add dressing and mix well. Add the Parmesan just before serving, either mixed into the salad or sprinkled over individual servings.

Tips:

• For a different flavour profile, try using mini bocconcini instead of Provolone or aged white cheddar.
• If you enjoy a bit of heat, chop two or three pepperoncini peppers and sprinkle them over the salad before serving.

With “Every Salad Ever,” Greta Podleski has once again demonstrated her ability to create cookbooks that are both inspiring and practical. Whether you’re a seasoned salad enthusiast or a newcomer to the world of greens, this book is sure to provide you with the inspiration and recipes you need to elevate your salad game.