Summer
Solstice Salad
with Goddess Green Herb Dressing
Mix and match ingredients according to preference and availability.
The idea here is to have a variety of fresh vegetables that
can be esthetically arranged to celebrate summer.
3 cups tender lettuce leaves (butter or green leaf)
2 cups mixed salad greens (arugula, chicory,
etc.)
1/2 cup shredded carrot
1/2 cup chopped cucumber
1 cup cooked chickpeas
3 cherry tomatoes, halved (or more if
preferred)
2 tablespoons chopped pecans
1 tablespoon chopped fresh basil
1 tablespoon minced fresh parsley
Edible flowers for use as garnish (optional)
Goddess Green Herb
Dressing
Method
Divide the greens among 4 large dinner plates and top2 with all
the remaining ingredients except the dressing in a visually pleasing
arrangement.
Serve the dressing on the side.
Serves 4
About
The Author
 ROBIN
ROBERTSON is the author of five cookbooks: 366 Healthful Ways to Cook
Tofu and Other Meat Alternatives, 366 Simply Delicious Dairy-Free Recipes,
The Soy Gourmet, Some Like It Hot, and The Vegetarian Chili
Cookbook. She writes a weekly newspaper column on vegetarian cooking
and is a Vegetarian Times contributor.
JON ROBERTSON is the author of The Golden Thread of Oneness: A journey
Inward to the Universal Consciousness. He is the senior writer and
editor at A.R.E. Press. This recipe was excerpted with permission from The
Sacred Kitchen, ©1999, published by New World Library, www.nwlib.com.
Toll free ordering number for New World Library, 800-972-6657 Ext.
52. The authors were featured on the Oprah show in June, 2000.
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