BAKED BY MELISSA NUTRITION FACTS RECIPES

Name: Baked by Melissa's Green Goddess Salad
Prep time: 5 min
Total time: 5 min
Yield: 5-6 servings
Cuisine: Greek
Ingredients: Juice of 2 lemons; 1/4 c. extra-virgin olive oil; 1/4 c. tahini; 2 tbsp. red wine vinegar; 2 cloves garlic, peeled and roughly chopped; 2 small shallot, peeled and roughly chopped; 2 scallions, roughly chopped; 1 c. baby spinach; 1/2 c. fresh dill; 1/4 c. nutritional yeast; 1 tsp. dried oregano; Kosher salt; Freshly ground black pepper; 1 small green cabbage, diced; 2 Persian cucumbers, diced; 3 scallions, thinly sliced; 4 oz. feta (vegan or regular), crumbled; Fresh dill, for garnish; Toasted sesame seeds, for garnish; Pita chips or toasted pita for serving

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Provided by Justin Sullivan

Categories vegetarian lunch salad

Total Time 5 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 5-6 servings

Number Of Ingredients 20

Ingredients

Juice of 2 lemons
1/4 c. extra-virgin olive oil
1/4 c. tahini
2 tbsp. red wine vinegar
2 cloves garlic, peeled and roughly chopped
2 small shallot, peeled and roughly chopped
2 scallions, roughly chopped
1 c. baby spinach
1/2 c. fresh dill
1/4 c. nutritional yeast
1 tsp. dried oregano
Kosher salt
Freshly ground black pepper
1 small green cabbage, diced
2 Persian cucumbers, diced
3 scallions, thinly sliced
4 oz. feta (vegan or regular), crumbled
Fresh dill, for garnish
Toasted sesame seeds, for garnish
Pita chips or toasted pita for serving

Steps:

Add lemon juice, olive oil, tahini, vinegar, garlic, shallots, scallions, spinach, dill, nutritional yeast, and oregano to a blender. Blend until smooth, then season to taste with salt and pepper. In a large bowl, toss cabbage, cucumbers, scallions, and feta until combined. Pour over dressing and toss to coat. Garnish with dill and sesame seeds, and serve with pita.

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