#fresheats

These chicken wraps from the Mediterranean are tasty and good for you. The soft chicken and fresh vegetables go well with the creamy hummus, and the tangy dressing ties everything together.

Ingredients: 2 boneless, skinless chicken breasts, cooked and shredded. 4 whole wheat tortillas. 1 cup hummus. 1 cup mixed greens. 1/2 cup cherry tomatoes, halved. 1/4 cup sliced red onion. 1/4 cup crumbled feta cheese. 1/4 cup Kalamata olives, sliced. 2 tablespoons olive oil. 2 tablespoons lemon juice. 1 teaspoon dried oregano. Salt and pepper to taste.

Instructions: To make a dressing, put olive oil, lemon juice, oregano, salt, and pepper in a small bowl. Place the tortillas on the table and cover each one with hummus. Shred the chicken and put it on each tortilla. Top with mixed greens, cherry tomatoes, red onion, feta cheese, and Kalamata olives. Spread the dressing on top of the fillings. To make wraps, fold the sides of each tortilla over the filling and then roll them up tight. Serve right away or wrap in foil and save for later.

Prep Time: 15 minutes

Cook Time: 10 minutes

Cucumber Snack Bowl Recipe

A light and fresh vegan salad perfect for springtime. Packed with vibrant colors and flavors, this salad is a delightful addition to any meal or as a stand-alone dish.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup roasted pine nuts. 1/4 cup vegan feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Tear up the fresh basil leaves and put them in the salad. Put the roasted pine nuts and vegan feta cheese on top of the dish. Spread the balsamic vinaigrette dressing on top of the salad. To mix everything, gently toss it all together. Serve your vegan spring salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

🥗🍅 Fresh Salads & Bruschetta Done Right at Italgo Pasta Bar! 🇮🇹✨ Looking for light, flavorful dishes that actually satisfy? At Italgo Pasta Bar, fresh ingredients meet classic Italian flair — from crisp salads to perfectly seasoned bruschetta that elevate every bite. 🌿🍽️

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A light and fresh vegan salad perfect for springtime. Packed with vibrant colors and flavors, this salad is a delightful addition to any meal or as a stand-alone dish.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup roasted pine nuts. 1/4 cup vegan feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Tear up the fresh basil leaves and put them in the salad. Put the roasted pine nuts and vegan feta cheese on top of the dish. Spread the balsamic vinaigrette dressing on top of the salad. To mix everything, gently toss it all together. Serve your vegan spring salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

A light and fresh vegan salad perfect for springtime. Packed with vibrant colors and flavors, this salad is a delightful addition to any meal or as a stand-alone dish.

Ingredients: 2 cups mixed greens. 1 cup cherry tomatoes, halved. 1/2 cucumber, thinly sliced. 1/4 red onion, thinly sliced. 1/4 cup fresh basil leaves. 1/4 cup roasted pine nuts. 1/4 cup vegan feta cheese, crumbled. 2 tablespoons balsamic vinaigrette dressing.

Instructions: Put the mixed greens, cherry tomatoes, cucumber, and red onion in a large salad bowl. Tear up the fresh basil leaves and put them in the salad. Put the roasted pine nuts and vegan feta cheese on top of the dish. Spread the balsamic vinaigrette dressing on top of the salad. To mix everything, gently toss it all together. Serve your vegan spring salad right away and enjoy it!

Prep Time: 15 minutes

Cook Time: 0 minutes

A delightful and satisfying salad featuring tender asparagus, hard-boiled eggs, crispy bacon, and a tangy Dijon vinaigrette. Perfect for a light and flavorful meal.

Ingredients: 6 large eggs. 1 bunch of fresh asparagus. 4 slices of bacon. 4 cups mixed salad greens. 1/4 cup red onion, thinly sliced. 1/4 cup cherry tomatoes, halved. 1/4 cup crumbled feta cheese. 2 tablespoons olive oil. 1 tablespoon Dijon mustard. 2 tablespoons white wine vinegar. Salt and pepper to taste.

Instructions: Place the eggs in a saucepan and cover with water. Bring to a boil over high heat, then reduce the heat to low and simmer for 9 minutes for hard-boiled eggs. Remove from heat, cool in ice water, and peel. Trim the tough ends of the asparagus and blanch in boiling water for 2-3 minutes until crisp-tender. Transfer to an ice bath to stop cooking, then drain and set aside. In a skillet, cook the bacon until crispy. Remove from the pan, drain on paper towels, and crumble into pieces. In a small bowl, whisk together olive oil, Dijon mustard, white wine vinegar, salt, and pepper to make the vinaigrette. To assemble the salad, arrange the salad greens on plates. Top with asparagus spears, halved cherry tomatoes, sliced red onion, and sliced hard-boiled eggs. Drizzle the Dijon vinaigrette over the salad and sprinkle with crumbled bacon and feta cheese. Serve immediately and enjoy!

Prep Time: 15 minutes

Cook Time: 15 minutes