Basil and Greens Salad

I usually don’t make fancy salads.  I end up eating them at restaurants often and it takes a lot of ingredients to make it fancy.  However, one day I looked in my fridge and realized I had collected little bits and pieces that together could make a really good salad.  If you don’t have one or more of these ingredients, don’t worry.  The recipe won’t be ruined as salads are very forgiving.  I mean, after all, they let you toss them and then eat them.


1 head green leaf lettuce, chopped

1/2 head iceberg lettuce, chopped

handful of spinach

2 stems of basil, leaves only- I used ajaka and red basil because that’s what I had,

1 handful of cilantro, chopped

1 stalk of celery, diced

1/2 bunch of green onions- green part only, sliced

Dressing: Ken Martin’s Sweet Vidalia Onion dressing.  Surprisingly, it looks creamy yet has no gluten, dairy, or eggs in it.


Wash and chop all ingredients.  You may use more or less of any ingredient if that’s what you have around.  The basil is a really nice touch, so I would include some form of basil if you have it.  You could also toss in some carrots, tomatoes, etc. for some color.

Top with your favorite dressing and enjoy!


Author: glutenfreeveganish

I eat gluten, dairy, and egg free and want to make food that other people would want to eat too.

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