No Longer Just a Side DishSalads don’t have to be boring lettuce bowls with bottled dressings— they should be bold, balanced and bursting with flavor and satisfying texture. Bona fide Salad Whisperer Sarah Faris shows you how to master the salad, no matter what’s in seasonLearn 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 SaladSalads 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 be