1 cup chopped romaine lettuce

1 large diced cucumber

1 pint halved grape tomatoes

1 diced green bell pepper

1/2 sliced small red onion

1/2 cup Greek olives

4 oz feta cheese

Salt & pepper to taste

1 cup Hendrickson’s Sweet Mediterranean Dressing

Combine one cup of chopped romaine lettuce, one large diced cucumber, one pint of halved grape tomatoes, one diced green bell pepper, half of a sliced small red onion, half of a cup of Greek olives, four ounces of feta cheese, and salt & pepper to taste in a large salad bowl.

Add one cup of Hendrickson’s Sweet Mediterranean Dressing to the bowl.

Lightly toss and serve.

1 cup quinoa

2 cups vegetable broth

1 cup drained and rinsed chickpeas

1/2 cup diced cucumbers

1/2 cup halved cherry tomatoes

1/4 cup diced yellow bell pepper

1/4 cup chopped red onion

1/4 cup sliced Kalamata olives

1/2 cup Hendrickson’s Sweet Mediterranean Dressing

1/2 cup crumbled feta cheese

1/4 cup chopped parsley

Cook one cup of quinoa in two cups of vegetable broth according to packaging instructions.

Fluff with a fork and let cool.

In a large bowl, combine the cooked quinoa, one cup of drained and rinsed chickpeas, half a cup of diced cucumbers, half a cup of halved cherry tomatoes, a fourth cup of diced yellow bell pepper, a fourth cup of chopped red onion, and a fourth cup of sliced Kalamata olives.

Pour a half cup of Hendrickson’s Sweet Mediterranean Dressing over the mixture and toss well to combine.

Gently fold in a half cup of crumbled feta cheese and a fourth cup of chopped parsley.

Serve chilled or at room temperature.

2 boneless, skinless chicken breasts

1/2 cup Hendrickson’s Sweet Mediterranean Dressing

4 whole wheat pitas

1 tbsp hummus

1/4 cup mixed greens

1/4 cup sliced cucumber

1/4 cup halved cherry tomatoes

1/4 cup sliced red onion

1/4 cup of sliced Kalamata olives

1/8 cup crumbled feta cheese

Marinate two boneless, skinless chicken breasts in half a cup of Hendrickson’s Sweet Mediterranean Dressing for thirty minutes.

Grill the chicken on medium heat for 6-7 minutes per side until fully cooked, until the chicken reaches an internal temperature of 165 degrees.

Let rest, then slice thinly.

Spread a tablespoon of hummus on four whole wheat pitas.

Top each pita with a fourth of a cup of mixed greens, a fourth of a cup of sliced cucumber, and a fourth of a cup of halved cherry tomatoes.

Split evenly between each pita, a fourth cup of sliced red onion, a fourth cup of sliced Kalamata olives, and the sliced grilled chicken.

Drizzle each pita with a little extra Hendrickson’s Sweet Mediterranean Dressing and an eighth cup of crumbled feta cheese and serve.

4 white fish fillets (cod or halibut)

1/4 cup Hendrickson’s Sweet Mediterranean Dressing

1 zucchini (sliced)

1 red bell pepper (sliced)

1 yellow bell pepper (sliced)

1 red onion (sliced)

1 cup cherry tomatoes

1/2 cup Kalamata olives (pitted and halved)

Preheat oven to 400 degrees Fahrenheit.

Place four white fish fillets (such as cod or halibut) in a baking dish, and pour a fourth of a cup of Hendrickson’s Sweet Mediterranean Dressing over them and let marinate for fifteen minutes.

On a baking sheet, spread out one whole zucchini (sliced), one whole red bell pepper (sliced), one whole yellow bell pepper (sliced), one red onion (sliced), one cup of cherry tomatoes, and half a cup of Kalamata olives (pitted and halved) and toss with a fourth of a cup of Hendrickson’s Sweet Mediterranean Dressing.

Roast the vegetables in the oven for twenty minutes.

After twenty minutes, place the marinated fish on top of the roasted vegetables and bake for an additional twelve to fifteen minutes until the fish is flaky and cooked through.

Sprinkle with a fourth cup of fresh basil and serve hot.

1 cup orzo pasta

1/2 lb shrimp (peeled and deveined)

1 tbsp Hendrickson’s Sweet Mediterranean Dressing

1/2 cup halved cherry tomatoes

1/2 cup diced cucumber

1/4 cup chopped red onion

1/4 cup sliced Kalamata olives

1/4 cup crumbled feta cheese

1/4 cup fresh mint

Cook one cup of orzo pasta according to the package instructions.

Drain and rinse under cold water.

While the orzo is cooking, saute half a pound of shrimp (peeled and deveined) in a pan with a tablespoon of Hendrickson’s Sweet Mediterranean Dressing until they are pink and fully cooked.

In a large bowl, combine the cooked orzo, the sautéed shrimp, half a cup of halved cherry tomatoes, half a cup of diced cucumber, a fourth cup of chopped red onion, a fourth cup of sliced Kalamata olives, and a fourth cup of crumbled feta cheese.

Drizzle with one cup of Hendrickson’s Sweet Mediterranean Dressing and toss to combine.

Sprinkle with a fourth cup of fresh mint and serve.

1 diced eggplant

1 sliced zucchini

1 sliced red bell pepper

1 sliced yellow bell pepper

1 sliced orange bell pepper

1/2 cup halved cherry tomatoes

1/4 cup sliced red onion

1/4 cup Hendrickson’s Sweet Mediterranean Dressing

1/4 cup hummus

2 flatbreads

1/8 cup crumbled feta cheese

1 tbsp fresh chopped parsley

Preheat oven to 425 degrees Fahrenheit.

Toss one diced eggplant, one sliced zucchini, one sliced red bell pepper, one sliced yellow bell pepper, one sliced orange bell pepper, half a cup of halved cherry tomatoes, a fourth cup of sliced red onion, and a fourth cup of Hendrickson’s Sweet Mediterranean Dressing in a mixing bowl.

Spread the mixture out on a baking sheet and roast for twenty to twenty-five minutes until tender and slightly caramelized.

Spread a fourth of a cup of hummus over two flatbreads.

Evenly top each flatbread with the roasted vegetables and an eighth cup of crumbled feta cheese.

Drizzle flatbreads with additional Hendrickson’s Sweet Mediterranean Dressing and garnish each flatbread with one tablespoon of fresh chopped parsley.

Slice and serve immediately.