Basil Garden Salad Recipes

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AMAZING CUCUMBER BASIL SALAD

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.

Provided by RainbowJewels

Categories     Salad     Vegetable Salad Recipes     Cucumber Salad Recipes

Time 8h15m

Yield 12

Number Of Ingredients 8



Amazing Cucumber Basil Salad image

Steps:

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

Nutrition Facts : Calories 20.2 calories, Carbohydrate 4.4 g, Fat 0.2 g, Fiber 1.2 g, Protein 1 g, Sodium 201.3 mg, Sugar 1.6 g

2 cups fresh baby spinach
2 tablespoons chopped 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

TOMATO, MOZZARELLA, AND BASIL SALAD

Provided by Ina Garten

Categories     side-dish

Time 5m

Yield 6 to 8 servings

Number Of Ingredients 6



Tomato, Mozzarella, and Basil Salad image

Steps:

  • Slice the tomatoes and mozzarella and arrange casually with the basil leaves on a large platter. Drizzle with olive oil. Sprinkle with salt and pepper and serve at room temperature.

Nutrition Facts : Calories 226 calorie, Fat 17 grams, SaturatedFat 6 grams, Cholesterol 28 milligrams, Sodium 158 milligrams, Carbohydrate 2 grams, Fiber 1 grams, Protein 12 grams, Sugar 2 grams

6 small tomatoes (4 medium)
1 pound fresh mozzarella
10 to 15 basil leaves
3 tablespoons good olive oil
Kosher salt
Freshly ground black pepper

GARDEN SALAD WITH AN ASIAN TOUCH

Right out of the garden and into a refreshing salad. Fresh lettuce, cucumbers, tomatoes, and basil. With an Asian touch.

Provided by Rita1652

Categories     Vegetable

Time 10m

Yield 4 serving(s)

Number Of Ingredients 13



Garden Salad With an Asian Touch image

Steps:

  • Mix dressing ingredients and toss 2 teaspoons of mixture into lettuce and basil.
  • Place lettuce on 4 plates.
  • Mix together cucumber,tomato, scallion toss in dressing.
  • Place on top of greens.
  • Garnish with seeds.

Nutrition Facts : Calories 58.6, Fat 3.9, SaturatedFat 0.5, Sodium 56.1, Carbohydrate 5.4, Fiber 1.4, Sugar 2.5, Protein 1.5

1 cucumber, large diced
1 tomatoes, diced
1 scallion, diced
1/2 garlic clove, minced fine
1/2 teaspoon fresh ginger, grated
1/2 teaspoon light soy sauce
1/4 teaspoon sesame oil
2 tablespoons vinegar
1 tablespoon vegetable oil
pepper
2 cups fresh leaf lettuce, washed and dried
4 -10 basil leaves
sesame seeds, toasted garnish

PERFECT GARDEN SALAD

My husband learned to make salad from his mother, so the family has been making salads this way for 50 years. We have this virtually every day. It takes a little practice, because the dressing is made "to taste". If you change type of oil or vinegar, you'll need to experiment a little learn how much to use. Our favorites are olive oil, and balsamic or rice wine vinegars. But other oils and vinegars work too. Parmesan from the can works (and it's what we use for everyday) but fresh grated is even better. Change vegetables to suit your tastes or what's in season. Play with it, and have fun - this is more of a technique than a recipe. For a photo demo, go to http://www.recipezaar.com/bb/viewtopic.zsp?t=301407

Provided by dianegrapegrower

Categories     Low Protein

Time 20m

Yield 4 serving(s)

Number Of Ingredients 15



Perfect Garden Salad image

Steps:

  • Tear lettuce into bite sized pieces and wash and dry thoroughly. Place in large salad bowl (wider than it is deep). Top with prepared vegetables.
  • Sprinkle with salt, pepper, garlic powder, and cheese. Go lightly until you learn how much is "to taste" for you.
  • Pour oil over salad, then vinegar. It is important that the oil be first. Quantity requires a bit of practice - go light on the vinegar at first. You can add more if needed. Aim to coat the top layer of vegetables. Toss until well mixed. Taste - add vinegar or oil if needed, and toss again. Do not add dry ingredients (see below). Serve immediately.
  • Note: Your first couple salads may not be perfect. If you find that you didn't add enough salt or pepper, let diners add more as served - you can't get it well dispersed if you add to the salad bowl after the oil and vinegar have been added If you find that you added too much vinegar, a little salt can counteract - again, add as served.

Nutrition Facts : Calories 68.5, Fat 3.9, SaturatedFat 0.6, Sodium 20.6, Carbohydrate 8.3, Fiber 3.6, Sugar 3.1, Protein 2.2

1/2 head lettuce (or a combo of iceberg, romaine, butter, spring greens etc)
2 medium tomatoes, diced
1/2 cucumber, peeled as needed and sliced 1/4-inch thick
4 green onions, chopped
1/2 avocado, diced
2 radishes, sliced (optional)
1 celery rib, sliced (optional)
4 mixed mushrooms, sliced (optional)
1 carrot, peeled and diced (optional)
seasoning salt, to taste
seasoned pepper, to taste
garlic powder, to taste
parmesan cheese, grated, to taste
olive oil, to taste
vinegar, to taste

GREEN SALAD WITH BASIL LEAVES

Peppery basil is an easy way to enliven a standard green salad. To cut basil, stack a few basil leaves (of similar size). Roll into a tight cylinder; with a sharp knife, slice crosswise into thin strips.

Provided by Martha Stewart

Categories     Food & Cooking     Salad Recipes

Time 20m

Number Of Ingredients 6



Green Salad with Basil Leaves image

Steps:

  • In a large bowl, whisk together lemon juice and sugar; season generously with salt and pepper. Whisk in oil until incorporated.
  • Add lettuce and basil leaves; toss to coat with dressing. Serve immediately.

Nutrition Facts : Calories 43 g, Fat 4 g, Protein 1 g

1 tablespoon fresh lemon juice
Pinch of sugar
Coarse salt and ground pepper
1 tablespoon extra-virgin olive oil
1 head (about 10 ounces) Boston lettuce, torn into bite-size pieces, washed and dried
1 cup lightly packed fresh small basil leaves (larger leaves torn in half)

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