Having the same salad or stir fry over and over again can get boring. Some recipes lend themselves to being make into two separate meals with the same base ingredients! Check out the recipe below for a Green Goddess Salad / Pasta!
Green Goddess Salad
Servings: 4-5 sidesIngredients
Dressing- 2 cups packed basil leaves
- 1 clove garlic or 3 garlic
- scapes minced
- 2 tablespoons minced
- scallions
- 2 tablespoons apple cider
- vinegar and/or lemon juice
- 1 teaspoon salt
- 1/2 cup olive oil
- Black pepper to taste
- 1 bunch kale
- 1 head of broccoli
- 1 yellow squash
Steps
Dressing Preparation:
- Combine all dressing ingredients in a food processor or blender and blend until smooth. Add salt and pepper to taste.
- You can save this dressing in a jar in the fridge for up to 5 days!
Salad Preparation:
- Thoroughly wash all veggies.
- Destem kale and compost or save stems for another recipe! Roll up kale leaves and slice thinly. For a more tender salad, massage kale with your hand and 1-2 tbsp oil for 1-2 minutes. This will tenderize the kale!
- Cut broccoli into small florets, and save stem for a broccoli slaw, veggie sauté or broth.
- Slice or dice yellow squash
- In a bowl, mix the kale, broccoli and squash. Drizzle 2-3 tbsp basil dressing on top of salad. Add more to your taste preference!
- Serve cold as a side or add some protein and grains for a delicious balanced meal.
Tips
- Get creative and add in some nuts or seeds and some dried or fresh fruit like raisins and or apples!
Green Goddess Pasta
Ingredients
- Left overs from the “green goddess salad”
- Whole wheat pasta
Steps
- Cook the Whole Wheat Penne according to the instruction on the package.
- Drain pasta and add Green Goddess Salad with an additional 2-3 tbs dressing.
- Serve cold or warm and enjoy!
Recipe adapted from: https://chestercountyfoodbank.org/wp-content/uploads/2020/07/6-29-Green-Goddess-Salad-and-Pasta.pdf
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