• Download press release in Word file: Salad Secrets Press Release

• Download sample recipe page (PDF): OrangeSpinachSalad
• Download book cover – click to download from new window:
  

• High Resolution Photos - Dill Potato Salad – click to download from new window:

Ingredients:

2 large (or 3 small) red potatoes, unpeeled, diced medium

1 cup green beans, remove stems and cut in half

1/2 cup red bell pepper, diced medium

1/3 cup nonfat mayonnaise

1/3 cup nonfat plain yogurt

1 tablespoon chopped fresh dill leaves (or 1/2 tablespoon dried)

Directions:

1. Place potatoes into medium-sized saucepan and cover with water.

2. Bring to a boil.

3. Reduce to a simmer and cook until almost tender (about 15 minutes).

4. Add green beans and continue cooking until tender (about 3 minutes).

5. Drain in colander and rinse lightly with cool water.

6. Drain excess water off and place into medium-sized mixing bowl.

7. Add the rest of ingredients and toss together well.

Chef’s Notes:

• The combination of yogurt and mayonnaise adds a rich flavor and it help you lower the sodium and fat of your potato recipes.
• Another option is to use lowfat Greek yogurt as a dressing – it has a wonderful creamy flavor and a thick texture. It is high in calcium and low in sodium.

Servings:

Serves 4. Each serving: 1 cups.

Total Preparation & Cooking Time:
30 min. (10 Prep, 20 Cook)

Per Serving:

Calories: 130, Total Fat: 0g, Saturated Fat: 0g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 320mg, Carbohydrates: 28g, Dietary Fiber: 3g, Sugars: 3g, Protein: 4g

Diabetic Exchanges:

Bread & Starch: 2.0

• High Resolution Photos – Almond Green Bean Salad – click to download from new window:

Ingredients:

4 cups Butter lettuce, chopped

3 cups fresh green beans, steamed (about 3/4 pound)

1 cup cherry tomatoes, halved

1/3 cup sliced red onion

2 tablespoons balsamic vinegar

1 tablespoon olive oil

Black pepper to taste

2 tablespoons sliced almonds, toasted

Directions:

1. Rinse butter lettuce with cold running water, drain in colander and blot dry with paper towel.

2. Mix all ingredients together in a large mixing bowl.

3. Serve immediately or chill briefly before serving, up to 1 hour.

This salad looks nice if it is piled loosely on the plate. We put a few drops of olive oil around the edge of it.

Chef’s Notes:

This green bean salad really is a salad – complete with lettuce and other fixings. It is a great way to use up leftover cooked green beans.

One time saver is to buy the microwave bags of green beans in the grocery store. They are already trimmed and can be cooked right in the bag.

You can serve them hot one night and then use them cold the next night in this delicious salad!

Servings:

Serves 4. Each serving: 1 1/2 cups.

Total Preparation & Cooking Time:
10 min. (10 Prep, 0 Cook)

Per Serving:

Calories: 118, Total Fat: 6g, Saturated Fat: 0.6g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 13mg, Carbohydrates: 14g, Dietary Fiber: 5g, Sugars: 7.5g, Protein: 4g

Diabetic Exchanges:

Vegetable: 3.0

PRESS RELEASE

For Immediate Release

Publicity Contact: Judy Doherty

Publication Month: September 2010

Tel: 954-385-5327

Email: http://foodandhealth.com/contact.php

Website: http://foodandhealthbooks.com

New from Food and Health Communications

Salad Secrets

100 of the most creative, healthful salads are so delicious no one knows they are healthy

Salad Secrets, by Chef and Publisher Judy Doherty, PC II is the most creative and healthy salad recipe book to date. It is just in time to help everyone get on the wagon to follow the 2010 Dietary guidelines for more vegetables and less sodium and to spread cheer as a healthy holiday gift you can share this season. Plus it offers creativity for everyday meals, especially for veggies. The Center for Disease control reports that most Americans still aren’t eating enough vegetables, and fruit consumption has dropped slightly. (source cdc.gov)

Most people don’t have time to cut and chop and cook all kinds of veggies but it is very easy for anyone to assemble a fast salad for lunch and dinner. A salad is inexpensive and can provide up to 4 or more precious servings of veggies each day.

At last we have all kinds of fun salads to appeal to someone who is tired of the same old thing or who yearns to put a masterpiece on the table quickly that everyone will eat. The secret is that these recipes are so tasty and fun, no one will realize they are healthy.

Masterpiece salads will gather ooohs and ahhs as you serve them for parties or just everyday family meals. There are also dessert salads, potato salads, warm salads, side salads, tossed salads and more.

Do you know how to make a carrot cake salad? Or a stir fry salad? Or taco salad? We bet you never knew how to make an ambrosia or waldorf salad, either. Almost 200 photos for over 90 recipes show you how.

In addition to easy speedy recipes you receive culinary art instruction:

• Readers receive at least 20 different presentation techniques to make a salad look like a professional chef’s creation.
• Each recipe includes at least 2 photos so you can see how to prepare the ingredients and the finished dish.
• A professional chef with over 15 years of recipe development wrote this book which includes recipes from award-winning Communicating Food for Health Newsletter.
• You can rest assured that these recipes have been made over and over and they work every time.
• Finishing tips, plating tips and ingredient tips are shared throughout the book.

Nutrition and research matters:

• The introduction includes citations from research studies that prove eating a salad before a meal helps you consume fewer calories. But there are instances where it does not – learn the difference.
• Avoid 3 ways people ruin their salads!
• All recipes contain nutrition facts analysis and they are low in fat and sodium.
• Many salads contain 1-3 cups of veggies – almost a full day’s supply.
• Expert articles by a dietitian explain how to keep salads healthy.

Great dinners are going to be fast now:

• You will want to refer to this book over and over for great dinner ideas.
• Better still, the photos are instructional – take a look at all the prepped and measured ingredients and see the finished dish – you will know how to make these dishes without reading the recipes!
• Salads are inexpensive and easy to make

Whether you want to serve more healthy dishes, follow the 2010 Dietary Guidelines, give a healthy gift for the holidays, just have fun with salad or make a stunning potato salad, this book is for you. Nutrition analysis is provided for each recipe, which is helpful for everyone, too.

Watch videos, get sample recipes and see beautiful salad photographs now at: http://foodandhealthbooks.com

• Reprints are encouraged for all media.
• Author appearances and demos are provided upon request.
• High-definition videos are provided upon request.

About the author:

Judy Doherty is the chef and Publisher of Food and Health Communications. Judy became interested in cooking at an early age, when she helped her grandmother in the kitchen.

She graduated 2nd in her class from the Culinary Institute of America. Judy attended the Fachschule Richemont in Lucerne, Switzerland, where she studied pastry arts and baking. She has many awards including the prestigious American Culinary Federation Gold Medal. She has ProChef II Certification from the CIA.

Food and Health Communications is a private publishing company that is dedicated to making nutrition education look and taste great. They have been in business for more than 17 years and are online at www.foodandhealth.com.

About the book:

Salad Secrets: 100 of the most creative, healthy salads in the world

By Judy Doherty, PC II

Publisher: Food and Health Communications

Publication Month: September 2010

Price: $24.99 ISBN:  978-0-9829486-1-3

Summary:

• Pictures show HOW in easy steps
• Learn at least 5 different ways to make a salad
• 20 great presentation secrets – look like a professional chef
• Salad and weight control – what does the research say?
• How to keep your salad healthy – from Hollis Bass, MEd, RD
• Includes nutrition facts analysis for recipes – they are all low in fat and sodium
• Buying tips for ingredients
• 8.5″ X 11″ 124 pages, over 200 color photos
• Available: iTunes App Store, Amazon.com, nutritioneducationstore.com
• 10 chapters: secrets, warm, slaw, quick, masterpiece, dessert, potato, pasta/couscous, sides, meals

For more information, visit http://foodandhealthbooks.com

#####

More cooking materials from Food and Health Communications

Buy Salad Secrets from Food and Health Communications (paperback, ebook)

You can use these tips – please indicate copyright foodandhealthbooks.com – from Holiday Secrets Book