Probably when most people spy a book like Jeanne Kelley’s * Salad for Dinner * at the bookstore or in their library they pick it up and think Mmmm, this looks nice and healthy . Or: I could afford to shake up the Romaine routine . My first thought? * A veritable treasure trove of potentially deconstructable dinners* . True, I can look at almost any meal and envision how it can break down into child-friendly, nothing-touching, no-green-speck meals to please the sauce-o-thropes at the table. ( Soup works, so does a pot roast .) But salads have got to be the most conducive. And if ever there were a cure for the parents who cannot seem to find common ground between their craving for The Way They Used to Eat and their toddler’s Craving for White Pasta…it’s this book. Kelley’s recipes take you far beyond the barren world of tomato-and-bagged-lettuce salads into the promised land of hearty, healthy, grain-rich, colorful, incredibly flavorful masterpieces you’d serve to any dinner guest — Seared Salmon with Quinoa, Asparagus, and Spinach; Thai Style Grilled Beef Salad; Toasted Barley, Long Bean, and Shitake Mushroom Salad with Tofu. And yet, very few of them seem out of reach. I opened the book during breakfast, found this jackpot Indonesian Chicken Salad recipe below and realized I had every single thing I needed to get it together for that night. Maybe you do, too.