I created this basil salad with spinach, tomatoes, and other fresh veggies from my garden that needed to be used up. It is so good, and because it makes its own dressing, it's also very light. The flavor is best when left in the fridge overnight.
Ingredients
- 2 cups fresh baby spinach
- 2 tablespoons fresh basil
- 1 pound campari tomatoes , seeded and minced
- 2 large seedless cucumbers , peeled and minced
- 1 large red onion , minced
- 3 cloves garlic , minced
- 1 teaspoon salt , or to taste
- 1 teaspoon cracked black pepper , or to taste
Instructions
-
1
Process spinach and basil in a food processor until finely chopped.
-
2
Toss together spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper in a large bowl with an airtight lid. Cover the bowl and refrigerate salad, 8 hours to overnight.
Nutrition Facts
Per serving
Want to cook this?
Open in the PantryLink app to scale servings, check your pantry stock, and generate a shopping list.
Sign In to Save Recipe Create Free AccountSuggest an Edit
Help improve this recipe's categorization, image, or dietary info. Earn points and badges!
Suggest Changes in AppPrefer a printed copy? Use our print-friendly view with adjustable servings and font size.
Open Print ViewMore Unknown Recipes
Kettle Corn
Kettle corn is an old-fashioned, county fair treat. Your family will never want plain popcorn again! If you use white sugar, it will taste like popcorn balls; if you use brown sugar, it will taste like caramel corn.
Garlic Dinner Rolls
These garlic dinner rolls are wonderfully fluffy and buttery with a golden brown top and light fluffy interior. Garlic flavor is infused throughout.
Greek Lemon Chicken and Potatoes
This Greek lemon chicken dish with garlic and roast potatoes is a classic recipe and easy to cook in one roasting pan. The lemony crispy chicken is a proven crowd-pleaser, easy on the wallet, and a favorite of mine.