About the Baked by Melissa Green Goddess Salad

Ben-Ishay’s Green Goddess Salad, viewed by more than 26 million people, combines fresh, flavorful ingredients like cabbage, cucumbers, chives and herbs with an irresistible dressing featuring fresh basil, spinach, lemon, olive oil and more. It’s incredibly adaptable, and Ben-Ishay suggests switching out the herbs and veggies for whatever you like or have on hand, and even eating it on chips, toast, tacos and more. And the new book features recipes inspired by the original, including a Green Goddess Potato Salad and a Greek Goddess Salad—her take on a Greek salad, replacing the tomatoes and red onion with more Mediterranean flavors and another addictive dressing.

Now, Ben-Ishay is sharing an exclusive sneak peek of one of her new recipes with Woman’s World. 

“When we’re entertaining, the meal isn’t complete without a great salad,” Ben-Ishay writes of her Hot Grill Salad. “This recipe came to life because it lets us cook while still staying outside and spending time with everyone.”

Excerpted from Come Eat: 100 Nourishing Recipes by Melissa Ben-Ishay. Reprinted with permission from Harper Influence. All rights reserved.

Brimming with beautiful photos, personal anecdotes and behind-the-scenes moments in Demi’s home life, the book also features clever cooking hacks. With recipes like Easy-Peasy Caesar, Simple Citrus Salmon and Chewy Chocolate Chip Cookies, you’ll find practical ingredient lists and how-tos. This cookbook will inspire home chefs, as well as anyone healing their relationship with food. Each page is a step toward reclaiming joy in the kitchen—one no-pressure plate at a time. Here, enjoy a fun and super-simple hoagie salad recipe!

“Like your favorite Italian hero sandwich made into a salad, and big enough to share! Most grocery stores sell combo packs of sliced meats and cheese for charcuterie plates, which would work perfectly for this salad,” writes Demi.

“The dressing has an acidic bite; if you prefer a tamer taste, omit the pepperoncini brine. The croutons are optional, but when they soak up the dressing, they will create delicious bursts of flavor in your mouth. The salad will be less crisp the next day, but I wasn’t mad at it even when it was a bit softened.”

All photos by Matt Armendariz; Excerpted from One Plate at a Time: Recipes for Finding Freedom with Food by Demi Lovato. Copyright © 2026 by Demi Lovato. Reprinted with Permission from Flatiron Books. All rights reserved

I always keep a few bottles store-bough salad dressing on hand. They’re convenient plus, you can upgrade them with add-ins. We start with Greek yogurt ranch then stir in cumin, lime zest and juice. Now for the win — we use some of it as the drizzle for the salad, then stir the rest into the meat mixture. It gives the finished orbs just the right amount of tangy pop. To make the meal complete, we serve it up with spiced sweet potatoes. Cook along with our video, then leave us a comment.

Ingredients

• 1/2 cup + 2 Tbs. Greek yogurt ranch dressing
• 1-2 limes, zested and juiced
• 2 tsp. ground cumin
• 1 lb. ground beef
• 1/4 cup Italian-style dry breadcrumbs
• 1 egg
• 2 Tbs. Worcestershire sauce
• 2 Tbs. Tabasco sauce
• 1/2 tsp. salt
• 1 lg. sweet potatoes, peeled and cut into 1" pieces
• 2 Tbs. olive oil
• 12 cups, mixed salad greens, about 10 oz.
• 1 cup celery leaves
• 1/2 cup roasted red pepper strips
• 1 Tbs. toasted sesame seeds
• Pepperoncini and parsley (optional)

Instructions

Heat oven to 425°F. Coat 2 rimmed baking sheets with cooking spray. In bowl, stir together 1⁄2 cup dressing, 1 tsp. lime juice, 1 tsp. zest, and 1⁄2 tsp. cumin; reserve. In separate medium bowl, mix beef, breadcrumbs, egg, Worcestershire sauce, Tabasco, 2 tsp. lime zest, 1⁄2 tsp. cumin, 1⁄4 tsp. salt, and remaining dressing; shape into 12 balls. Arrange on baking sheet. 

On second pan, toss potatoes with olive oil and remaining cumin and salt. Bake meatballs 15 min. or until no longer pink, turning once. Roast potatoes 15–20 min. or until tender; let cool slightly. Divide salad greens, celery, pepper strips, and potatoes among 4 bowls. Top with meatballs and sesame seeds. Drizzle with reserved dressing. Garnish with pepperoncini and parsley if desired.

 

Nutrition

• Calories: 501
• Total Fat: 27 gram
• Saturated Fat: 7 gram
• Protein: 28 gram
• Carbohydrates: 35 gram
• Fiber: 6 gram
• Cholesterol: 123 mg
• Sugar: 9 gram
• Sodium: 1,298 mg

Tags:

• Salad,
• Main Dish,
• Dinner,
• Beef

We start with penne, but almost any pasta shape would work here — try rotini, shells or elbow macaroni. We whip up a simple vinaigrette with olive oil, lemon juice, salt and pepper. Shallots have a delicate sweet flavor and they pair deliciously with lemon juice when making a dressing. Toss it all together with olives and fresh herbs and your ready to eat! Mix up a batch, then let us know your favorite way to jazz up a can of tuna.

Ingredients

• 4 oz. penne pasta
• 3 tbsp. olive oil
• 1 tbsp. lemon juice
• 1 tbsp. chopped shallot
• 1 (5 oz.) can tuna, drained
• 2 tbsp. sliced olives
• Basil leaves

Instructions

In large pot of salted boiling water, cook pasta according to package directions. Drain; reserve.

In large bowl, whisk oil, lemon juice, and shallot; season to taste with salt and pepper. Add pasta, tuna, and olives; toss until well coated. Divide pasta salad between two individual serving bowls. Garnish with basil leaves.

This recipe originally appeared in our print magazine.

Nutrition

• Calories: 490
• Total Fat: 25 gram
• Saturated Fat: 3 gram
• Protein: 24 gram
• Carbohydrates: 45 gram
• Fiber: 3 gram
• Cholesterol: 30 mg
• Sugar: 38 gram
• Sodium: 630 mg

Tags:

• Salad,
• Main Dish,
• Lunch,
• Pasta,
• Seafood

Best of all, this quick pasta salad takes just 15 minutes to prep.  Just cook up the pasta, add the veggies and cheese, toss with dressing, and it’s ready to eat! Watch our video to see how easy it is to make. And then give it a try and let us know what you think. 

Ingredients

• 1 lb. pasta, such as rotini
• 1 lb. zucchini, quartered lengthwise, cut crosswise into ½”-thick slices
• 1 (1pt.) cont, grape tomatoes, quartered
• 1 (6oz.) can pitted black olives, drained
• 1/2 cup olive-oil-and-vinegar salad dressing
• 1/8 tsp. crushed red pepper flakes, optional
• 1 cup shredded Parmesan cheese
• Salt and pepper, to taste

Instructions

Cook pasta according to package directions, adding zucchini during last 2-3 min. of cooking time. Drain; transfer to large bowl.  

Add tomatoes, olives, dressing, and pepper flakes to pasta mixture; toss. Gently stir in cheese. Season to taste with salt and pepper.  

Nutrition

• Calories: 242
• Fat: 9 gram
• Saturated Fat: 2 gram
• Protein: 8 gram
• Carbohydrate: 32 gram
• Fiber: 2 gram
• Cholesterol: 5 mg
• Sugar: 3 gram
• Sodium: 273 mg

Tags:

• Salad,
• Side Dish,
• Pasta

Of course, you can mix the meat with mayonnaise and celery for chicken salad. But sometimes I crave something a little more surprising. That’s why for our sandwich, we combine the chicken with avocado and bacon. They add creamy texture and smoky goodness! And it’s easy to upgrade bottled dressing with a bit of lime juice and zest. Just those few simple steps take ordinary chicken salad from ho-hum to “oh yum!” Be sure to tune in to our video, then leave us a comment below.

Ingredients

• 8 slices bacon
• 1/2 c. ranch dressing
• 1 tsp. grated lime zest
• 2 tsp. fresh lime juice
• 2 tomatoes, seeded, diced
• 1 avocado, pitted, peeled, diced
• 1 c. diced cooked chicken
• 4 Boston lettuce leaves
• 8 slices multigrain bread from 1 lb., 8 oz. loaf

Instructions

In 12" nonstick skillet, in batches, cook bacon over medium heat until crisp, 8-10 min. Drain on paper towels. When cool, break into small pieces and reserve.

In bowl, stir together dressing, lime zest and juice. Add tomatoes, avocado, chicken and reserved bacon; stir until well coated. Arrange lettuce over 4 slices of bread. Top with chicken mixture and remaining bread.

Nutrition

• Calories: 584
• Fat: 33 gram
• Saturated Fat: 5 gram
• Protein: 28 gram
• Carbohydrate: 48 gram
• Fiber: 12 gram
• Cholesterol: 58 mg
• Sugar: 8 gram
• Sodium: 999 mg

Tags:

• Chicken recipes,
• Salad,
• Main Dish,
• Dinner,
• Oven,
• Chicken and turkey,
• Vegetables

Pasta salads sometime have a reputation for being boring or bland. But a zingy dressing can elevate this warm weather staple to an amazing picnic-perfect treat. Let’s face it, store-bought dressings are tasty and super-convenient. But the thing that sets this Arugula Pasta Salad recipe apart is our easy from-scratch vinaigrette. The Dijon and lemon add a zingy pop that complements peppery arugula and crisp radishes. And fresh dill really makes it shine. Best of all it comes together in mere minutes. So, pick up a whisk and give this Arugula Pasta Salad recipe a try. Once you do leave us a comment below.

Related: Need a cocktail for your summer gathering? Try this Pineapple Margarita.

Ingredients

• 8 oz. cavatappi pasta
• 3 Tbs. olive oil
• 2 Tbs. lemon juice
• 2 Tbs. chopped fresh dill
• 1 Tbs. Dijon mustard
• 1 tsp. grated lemon zest
• ¼ tsp. salt
• ¼ tsp. pepper
• 2 cups baby arugula
• 4 radishes, sliced
• ⅓ cup shredded Pecorino Romano
• Thin lemon zest strips

Instructions

In large pot of salted boiling water, cook pasta according to package directions for al dente. Drain well. Rinse under cold water until cool, about 1 min.

In large bowl, whisk together oil, lemon juice, dill, mustard, zest, salt and pepper. Add arugula, radish slices, Pecorino and pasta; toss until evenly coated and combined. Transfer salad to serving bowl. Garnish with lemon zest strips.

Nutrition

• Calories: 195
• Fat: 9 gram
• Saturated Fat: 2 gram
• Protein: 6 gram
• Carbohydrate: 22 gram
• Fiber: 1 gram
• Cholesterol: 31 mg
• Sodium: 244 mg

Tags:

• Salad,
• Side Dish,
• Grill,
• Pasta

Ingredients

• 8 (6”) fajita-size flour tortillas
• 1 (15.5 oz.) can black beans, rinsed, drained
• 1 cup cherry tomatoes, quartered
• ⅔ cup salsa
• ½ cup sliced red onion
• 2 Tbs. chopped cilantro + extra
• 1 cup shredded vegan pepper jack cheese

Instructions

1. Heat oven to 350°F. Coat 8 muffin cups with cooking spray. Fit 1 tortilla into each muffin cup, folding as needed. Bake until lightly browned, 10–12 min.; let cool.
2. In bowl, combine beans, tomatoes, salsa, red onion and 2 Tbs. chopped cilantro. Dividing evenly, fill tortilla cups with shredded cheese (about 1 Tbs. per cup), then bean mixture. Top with cilantro leaves. Serve immediately

Ingredients

• 3 Tbs. fresh lime juice
• ½ tsp. grated lime zest
• 1 (8 oz.) pkg. shredded iceberg lettuce
• 2 tomatoes, sliced
• 2 avocados, pitted, peeled, sliced
• 1 (15 oz.) can 3-bean blend, rinsed, drained
• 1 cup shredded Monterey Jack
• 3 cups tortilla chips
• ½ cup chunky salsa
• 2 scallions, diced

Instructions

1. In bowl, whisk together olive oil, lime juice and zest until combined. Reserve 2 cups shredded lettuce. Place remaining lettuce on serving plate. Top with tomatoes, avocado, beans, reserved lettuce, cheese, tortilla chips, salsa and scallions. Serve with dressing.

For more taco salad ideas, click through to learn how to make Taco Salad with a Twist!

Ingredients

Dip:

• 2 heads garlic
• 2 tsp. olive oil
• 1 cup mayonnaise
• 1 cup sour cream
• 1 env. (1 oz.) ranch salad dressing & seasoning mix, such as Hidden Valley
• 1 scallion, finely chopped, ¼ cup
• 2 Tbs. chopped fresh dill
• 2 Tbs. milk
• 1 tsp. grated lemon zest

Crudités:

• Broccoli florets
• 6 Persian or small cucumbers
• 2 cloves
• Long baby carrots
• 2 red and/or orange peppers
• 1 bunch kale, preferably Tuscan, about 8 oz., trimmed
• Endive leaves
• Crackers
• 2 pecan halves

Instructions

1. Roast garlic: Preheat oven to 350°F. Peel away loose, papery layers from each head of garlic without separating cloves. Cut off top ⅓ of each head; discard. Place each head in separate small sheet of foil; drizzle cut side of each with 1 tsp. oil and seal in foil. Place on baking sheet. Bake 1 hour or until garlic is tender. Cool.
2. Make dip: Squeeze garlic pulp from skins into bowl; mash with fork. Stir in mayonnaise, sour cream, ranch mix, scallion, dill, milk and zest until combined. Cover; refrigerate until ready to serve.
3. Make serving bowl: Scoop out seeds and enough flesh from squash half, to make ½”-thick shell; cover with plastic wrap. Refrigerate until ready to serve crudités.
4. Cook broccoli: Fill bowl with ice water. Bring pot of salted water to boil; add broccoli. Cook until just tender, 45-60 seconds. With slotted spoon, transfer broccoli to ice water. When cool, drain. Pat dry; wrap in paper towels. 
5. Make turkey head decoration: Cut 1 cucumber in half lengthwise; reserve 1 piece. For eyes, insert cloves into skin on top end of remaining cucumber half. For beak, cut wedge from 1 carrot. Cut slit in cucumber; insert beak. For wattle, cut piece from red pepper; with dot of dip, attach to cucumber. Reserve.
6. Cut crudités: Cut orange pepper and remaining red pepper into ¼”-thick rings. Diagonally slice remaining 5 cucumbers and reserved piece. Halve carrots lengthwise. Cover cut vegetables with damp paper towels; reserve.
7. Assemble turkey:  Spoon dip into squash; place near bottom edge of large round serving platter. Arrange kale, endive, carrots, cucumber slices, pepper rings, crackers and broccoli around dip. Place turkey head on dip. For feet, place pecans below squash. Serve with additional vegetables and crackers.