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.

Ingredients:

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.

Directions:

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!

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