Jesse Vince-Cruz

I love salads. I love salad variety. I love bringing salads to work. I love eating salads at work. So I love the concept behind this book.

Seriously though, it's not long, it's more like a sample, but I have never heard of this layering technique and it's just awesome. I love the recipes too, as they're so varied and use common enough ingredients but the flavor would be great. Each layer recipe includes the ingredients for the dressing that accompanies it. Yum. As another reviewer mentioned, not sure how some of the meats would hold up for hours on end, but I think fine. Depends on how you store your lunch - something insulated to hold it would keep it fresh longer. A lot of people bring their lunch and put it in the work fridge. Leaving meat on it for a few hours in the open wouldn't bother me, but it would have been a good mention.

The Honey Balsamic Salad sounds especially delicious with the chopped steak, garlic, and avocado...some mixes you wouldn't think would go together ordinarily; but I do have to wonder what Orange Pepper is?

Really these all look yummy.… (mais)