Sensational Summer Salads

  • Thursday, September 05, 2019
  • 5:00 PM - 7:00 PM
  • Kitchen Arts Studio, Class Code: KI090519NT
  • 3


  • $38 tuition + $15 materials fee
  • $29 tuition + $15 materials fee

To register and pay off-line or use a credit in your BARN account, please call the registrar at (206) 842-4475 x216 or come into BARN.

Be sure to "Join Waitlist" if this class fills (there is no cost to do so) and we will notify you if a seat opens up or this class gets offered again.
Registration is closed

Join Plant-based chef Nancy Travis as we explore how to create the perfect hearty salad fabulous for an entrée or side – combining greens with beans, grains, vegetables, nuts, seeds and the perfect dressing to compliment the whole dish beautifully.

We will go over the basics of all the components of a great salad, how to make and store a salad that will stay fresh and crisp, ingredients that pack a healthy punch, and more.  During the summer months we enter the period of salad daze! In class Nancy will create a variety of summer-time customizable salads, amazing dressings and new flavor combinations, and gluten free flat bread that can serve as a base for an impressive salad pizza.

Nancy will demonstrate during the class and then you will sample the salads at the end of class, and you will leave with a template and creative spark for creating endless summer salads that transform your typical salad into a healthy and hearty meal topped with creative dressings.


  • Skill level: all levels
  • Materials fee of $15 will be included in price of tuition.
  • Students should bring: An apron.
    Please wear closed-toe shoes to class.

Instructor Bio:

Nancy Travis has studied and cooked whole food plant based for over 25 years. She co-owned a vegetarian fast food restaurant chain in the 90’s and recently had a grab and go café on Bainbridge island. Currently her business Sukhi Kitchen provides vegetarian and vegan personal chef services and kitchen coaching to Bainbridge Island families.

Nancy can be reached at

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