Soups and Salads

Greek Mediterranean Salad

I am a salad connoisseur. When I first went vegan I didn’t like salad that much. Now I am obsessed with vegan salad recipes! The great thing about salads is that so many cultures eat them that you can literally get a taste of the world depending on the kind of salad you make.

The Mediterranean Diet has long been touted for it’s health benefits. It’s easy to see why it’s healthier than the Standard American Diet, because it is mostly vegetarian. One of their great gifts to the world is creative use of salads and greens. And those uniquely Mediterranean seasonings.

Greek Mediterranean Salad

This salad is amazing. It borrows from the Mediterranean tradition with ingredients like lemon, herbs, chickpeas, and roasted red peppers. It’s then mixed with fresh arugula and  whole grains. If you are not used to having arugula in your salad this is a good place to start. It has such a rich, deep flavor. Now that’s a salad!

You can make a really huge salad and store it in the fridge for up to three days. That makes it perfect as a dinner salad on Sunday and then lunch salad for work the next few days. With the bold blend of herbs, spices and ingredients this salad is anything but boring. It’s a vegan treat you will love to eat.

The great salad recipe is courtest of Cookie and Kate. You can get this vegan recipe by clicking here. Photo: Chelsea Nesvig

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5 Comments

  1. Angry vegan comment: Fellow vegans anyone ever notice there is little healthy prepared food available whether dry, hot, or frozen…..when there is such a to go culture the food industry lacks what i mentioned and is somrthing that seriously needs to grow. The aisles in food stores are SAD. For crying out loud even whole foods fruit selection blows…….

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