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
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