Asian

Crisp chunks of iceberg lettuce and romaine hearts tossed with grated carrot and sliced seedless cucumber. Finished with sliced avocado and a tangy sesame dressing.

Baby Spinach (Version One)

Baby spinach, Mandarin orange, and toasted slivered almond salad. Served with freshly prepared citrus vinaigrette.

Baby Spinach (Version Two)

Baby spinach, crumbled goat cheese (optional), dried blueberries and toasted pecans. Served with freshly prepared balsamic vinaigrette.

Baby Spinach (Version Three)

Baby spinach, crumbled goat cheese (optional), dried currants and toasted walnuts. Served with freshly prepared raspberry vinaigrette.

Baby Spinach (Version Four)

Baby spinach, crumbled goat cheese (optional), dried cranberries and toasted walnuts. Served with freshly prepared strawberry vinaigrette.

Mixed Green (Version One)

The freshest mixed greens tossed with honey-coated pecans and crumbled goat cheese (optional). Served with freshly prepared balsamic vinaigrette.

Mixed Green (Version Two)

The freshest mixed greens tossed with toasted walnuts, dried cranberries and crumbled goat cheese (optional). Served with freshly prepared strawberry vinaigrette.

Mixed Green (Version Three)

The freshest mixed greens tossed with toasted walnuts, dried currants and crumbled goat cheese (optional). Served with freshly prepared raspberry vinaigrette.

Mixed Green and Hearts of Romaine

Mixed green and hearts of romaine salad with Mandarin oranges, gorgonzola cheese, and walnuts. Served with freshly prepared raspberry vinaigrette.

Beet

Coarsely grated raw beets tossed in freshly prepared sherry vinaigrette.

Beet with Plums & Goat Cheese

Roasted beet rounds tossed with diced plums and onion rings in white wine vinaigrette. Finished with crumbled goat cheese.

Broccoli

Blanched broccoli florets tossed in red wine vinaigrette.

Cabbage & Cashew

Shredded cabbage mixed with chopped roasted cashews, sliced onions, raisins and chopped parsley. Tossed in lemon-white wine vinaigrette.

Carrot & Chickpea

Toasted almonds pulsed to a chunky paste with fresh lemon juice, fresh cilantro, cumin, smoked paprika and extra virgin olive oil then tossed with chickpeas and grated carrot.

Chickpea and Grilled Vegetable

Chickpeas, grilled zucchini, roasted red bell peppers, chopped celery and artichoke hearts tossed in freshly prepared red wine vinaigrette.

Classic Israeli (Version One)

Fresh diced roma tomato, cucumber and bell pepper tossed with freshly prepared lemon vinaigrette infused with chopped fresh parsley.

Corn with Basil and Tomatoes

Broiled corn kernels tossed with thinly sliced red onion, chopped tomatoes and fresh basil and thyme. Finished with freshly squeezed lime juice.

Edamame

Shelled edamame, corn kernels and baby green peas mixed with red onion, fresh herbs and freshly prepared red wine vinaigrette.

Garden Vegetable

Sliced green beans, chopped tomatoes, sliced cucumber, diced red bell pepper and fresh basil with freshly prepared red wine vinaigrette.

Grilled Mushroom

Fresh mixed mushroom medley grilled until tender then tossed with freshly prepared Champagne vinaigrette. Finished with Parmigiano-Reggiano (optional).

Macedonian

Broiled eggplant marinated in a blend of red wine, fresh lemon juice, extra virgin olive oil, red wine vinegar and spices then tossed with diced tomato, cucumber, red bell pepper and chopped parsley. Served plain or on a bed of baby spinach.

Marinated Chickpea

Chickpeas, chopped celery, red bell pepper and chopped olives marinated in a blend of distilled vinegar, extra virgin olive oil and fresh chopped oregano.

Morrocan-Style Carrot

Fresh grated carrot tossed with segmented oranges, honey, spices and fresh cilantro.

Curried Millet

Cooked millet infused with a blend of cider vinegar, curry powder and cumin then tossed with chopped tomatoes, cucumber, green peas and toasted almonds.

Roasted Sweet Potato and Quinoa

Roasted sweet potatoes and broccoli tossed with diced red bell pepper and cucumber. Finished with freshly prepared lemon-honey vinaigrette.

Tabouli

A traditional Middle Eastern salad of finely chopped parsley and mint, diced tomatoes, green onions, bulgur wheat, extra virgin olive oil and fresh lemon juice.

Bean and Corn

Black and kidney beans, corn kernels, red bell pepper and sliced black olives tossed in freshly prepared lemon vinaigrette.

Black Bean and Olive

Black beans tossed with chopped celery, sliced black and green olives, diced red bell peppers and fresh parsley. Dressed with freshly prepared white wine vinaigrette.

Mixed Bean

Black, red kidney, and cannellini beans tossed with corn kernels, diced red bell pepper and diced tomatoes. Finished with freshly prepared white wine vinaigrette infused with paprika, ground cumin and fresh cilantro.

Asian Lime Vinaigrette
Balsamic Vinaigrette
Basil Vinaigrette
Citrus Vinaigrette
Grape Dressing
Oil & Balsamic
Olive-Avocado
Raspberry Vinaigrette
Red Wine Vinaigrette
Sake Vinaigrette
Sherry Vinaigrette
Strawberry Vinaigrette
Sun-Dried Tomato Vinaigrette
Tangy Sesame
White Wine Vinaigrette

Andalusian Gazpacho

Chilled blended soup of tomato, roasted garlic paste, baguette, sherry vinegar, cumin, sugar and mild olive oil.

Avocado

Fresh avocado simmered in low-sodium vegetable broth infused with white wine until tender then blended with buttermilk (optional) until smooth. Served well chilled.

Cantaloupe Gazpacho

Chilled pureed cantaloupe and cucumber soup infused with olive oil and fresh mint.

Farmstand Gazpacho

Diced cucumber, red bell pepper, red onion and blanched vine-ripened tomatoes coarsely chopped then blended with sherry vinegar, cumin and extra virgin olive oil. Finished to taste with Tabasco sauce and served well chilled.

Watermelon

Chilled pureed cantaloupe and cucumber soup infused with extra virgin olive oil and fresh mint.

Bean and Vegetable

Red kidney beans, lima beans, and split peas steeped in a flavorful broth infused with chopped cabbage, carrots, celery, parsnips, onion, turnips and parsley. Finished with orzo pasta (optional).

Broccoli-Edamame

Chopped broccoli and edamame simmered in vegetable broth infused with ground nutmeg until tender, then processed until smooth.

Butternut Squash

Pureed soup of oven-roasted butternut squash blended with fresh onion, spices and a dash of maple syrup (optional).

Carrot Bisque

Chunks of carrot sauteed with minced ginger, curry powder and spices then braised in water until tender, processed until smooth, infused with a blend of coconut milk and lime juice. Finished with a coconut milk reduction.

Creamless Creamed Corn

Shiitakes cooked with shallots, garlic and freshly shucked and grated corn kernels.

Creamless Creamy Tomato

Chopped onion, minced garlic, and peeled tomatoes stewed in vegetable broth infused with a splash of Brandy and minced chives, simmered, then processed until smooth.

Curried Lentil

Lentils simmered with finely chopped onion, carrot and garlic until tender, infused with mild curry powder then blended with a puree of chickpeas, extra virgin olive oil and fresh lemon juice.

Goodness Greens

Mixed dark leafy greens (kale, collard greens, and Swiss chard) simmered in vegetable broth infused with leeks, garlic, carrot, celery, Yukon gold potatoes and spices, then processed until smooth.

Italian White Bean

Cannellini beans simmered in vegetable broth infused with onion, carrot, celery, garlic and fresh herbs; coarsely blended and finished with fresh spinach, parsley and lemon juice.

Portuguese Vegetable Soup

Sauteed onions and cabbage simmered in vegetable broth with garlic, potatoes, turnips and herbs. Finished with baby spinach and dry white wine.

Potato Leek

Potatoes and leeks blended with celery, garlic, scallion, parsley and spices.

Roasted Autumn Vegetable

Roasted red onion, carrot, parsnip and butternut squash steeped in vegetable broth, then processed until smooth.

Spiced Butternut Squash

Pureed soup of oven-roasted butternut squash blended with fresh leek, celery, carrot, Granny Smith apple and spices.

Split Pea

Split peas simmered with onions, carrots, celery, garlic, bay leaf and fresh thyme until tender, then processed until smooth.

Vegetable

Vegetable broth infused with diced onion, carrot, celery, butternut squash, russet potato, chickpeas, diced tomatoes, corn kernels and fresh herbs.

Black Bean Stew

A spicy stew of onion, garlic, red bell pepper, jalapeno, and assorted spices blended with tomato puree, vegetable stock and black beans. Finished with shredded Monterey jack cheese (optional) and chopped fresh cilantro.

Butternut Squash & Cauliflower Chowder

Chunks of butternut squash and cauliflower florets simmered until tender in blend of vegetable broth and milk (optional) infused with bay leaf and fresh thyme. Finished with corn kernels and fresh lemon zest.

Moroccan-Style Vegetable Stew

Carrots, turnip, green onion, chickpeas and baby spinach simmered in a flavorful broth infused with white wine, ground cumin and coriander then finished with freshly chopped herbs, lemon juice and minced garlic.

San Francisco Black Bean and Corn Stew

Onions, carrot, celery and red bell pepper sweated in a mixture of dry sherry and extra virgin olive oil then simmered with black beans, sweet corn kernels and chopped tomatoes in vegetable broth infused with cumin, chili powder, oregano, fresh cilantro and a dash of honey.

Dal

Lentils stewed with onions, garlic, jalapeno, cumin, diced tomatoes and a generous amount of freshly ground garam masala for smooth heat.

Curried Cauliflower with Kale

Cauliflower florets steeped in coconut milk infused with onion, garlic, fresh ginger, coconut aminos, turmeric, sliced mushrooms and chopped kale.

Curried Chickpeas and Kale

A blend of chickpeas, chopped tomatoes, chopped onions, chopped kale and minced garlic steeped in vegetable broth infused with cumin, curry powder, ground ginger and coriander.

Green Lentil Curry

Green lentils, green beans, chopped kale and sliced carrot steeped in water infused with turmeric, fresh cilantro and a spice paste including minced ginger and garlic, ground coriander and cumin, tomato paste and toasted cumin seeds.

Pumpkin & Cashew Curry

Chunks of sugar pumpkin (or butternut squash) sauteed with onion, garlic, ginger, cashews and spices; then steeped in a curry-infused coconut milk broth.

Spiced Tomato Chickpeas

Chickpeas stewed in tomato sauce infused with toasted cumin, coriander, ginger and cinnamon; finished with freshly chopped parsley and mint.

Vegetable Green Curry

A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, green curry paste, kaffir lime leaves and Thai basil.

Vegetable Red Curry

A medley of fresh mixed vegetables and baby corn in a creamy coconut milk curry spiced with chili peppers, red curry paste, kaffir lime leaves and Thai basil.

Asparagus, Artichoke & Mushroom Saute

Sliced asparagus, mushrooms and artichoke hearts sauteed with garlic then tossed with grape tomatoes and freshly prepared tarragon vinaigrette.

Vegetable Napoleon

Finely chopped roasted mushroom duxelles between alternating layers of roasted butternut squash, eggplant, tomato and Portobello mushroom.

Zucchini Kofte

Grated zucchini blended with fresh herbs and mashed chickpeas then rolled into balls and pan-fried to a golden brown.

Please see Sides and Sauces pages for additional Whole Foods Plant-Based options.