I admittedly have a brown thumb and am not known for my gardening skills. We have minimal sun coupled with lots of deer, so the stars do not exactly align for a garden. But, if you give me a few crops, I’ll make you dinner!

I picked up a basil plant at my local hardware store and with the grace of lots of rain this season, it has thrived. I recently paired some cherry tomatoes with torn romaine, fresh spinach, basil and a simple dressing and VOILA! A new salad was born.

This salad can be made with any greens and other veggies can be added. I am a fan of kalamata olives and feta cheese, but bleu cheese would go well here, too.

Ingredients:

2 cups fresh spinach leaves

2 cups torn romaine lettuce

1 pint cherry tomatoes, cut in half

1/4 cup pitted/chopped kalamata olives

1/4 cup feta cheese

1/4 red onion, cut into rings

1 handful washed, torn fresh basil

Dressing:

1/4 olive oil

1/4 balsamic vinegar

1 tsp. Dijon mustard

salt/pepper to taste

Directions:

Place the greens, basil, onions, tomatoes, olives and feta cheese in a bowl.

In a separate bowl, whisk the olive oil, vinegar and mustard together. Drizzle the dressing over the salad. Toss and serve.

Makes 4 servings.

 

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