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Classic Greek salad ingredients are tossed with pasta and extra greens for a main dish delight that is also easy to take on the go. Add more vegetables such as chunks of summer squash, mushrooms or radishes if available.
Combine leftover vegetables from a Greek Salad with a bit of Hummus in a wrap for a quick healthy lunch.
Perfect as a quick snack, appetizer, or as an easy side for Mexican soups, rice or bean dishes. If you do not have fresh southwest hatch chilies available, seek out frozen green chilies. Otherwise, the green chilies diced and in a can will work too.
A Retro ’70’s version of Ranch Dressing is a great way to use all those summer herbs. Mix up the herbs as you please, add in a bit of tarragon, mint, sage, or thyme but be sure to puree it to the point where it takes on that pale green hue. Make this completely vegan by using vegenaise instead of the yogurt and sour cream.
This simple salad can be entirely homemade with our Green Goddess dressing or if you are feeling lazy buy store-bought Annie’s Goddess Dressing and some cooked shrimp, but if you have about 10 extra minutes to spare consider making it all from scratch and pair it with some Grilled Polenta or whole-grain French Bread.
