Rating: 4 stars
17 Ratings
  • 5 star values: 7
  • 4 star values: 6
  • 3 star values: 2
  • 2 star values: 2
  • 1 star values: 0

I created this salad because I had lots of fresh veggies and herbs from my garden that needed using up. It is so good, and because it makes its own dressing, it's very healthy as well. The flavor is best when left in the fridge overnight.

Recipe Summary

additional:
8 hrs
total:
8 hrs 15 mins
prep:
15 mins
Servings:
12
Yield:
12 servings
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Ingredients

12
Original recipe yields 12 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Run spinach and basil through a food processor until finely chopped.

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  • Mix spinach mixture, tomatoes, cucumbers, red onion, garlic, salt, and pepper together in a large bowl with an air-tight lid. Cover bowl and refrigerate salad, 8 hours to overnight.

Cook's Note:

The liquid from this salad can be strained off, mixed with a bit of balsamic vinegar and olive oil, and used a a delicious dressing for a green salad.

Nutrition Facts

20 calories; protein 1g; carbohydrates 4.4g; fat 0.2g; sodium 201.3mg. Full Nutrition
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