Tips for a Yummy Salad and a Basil Sort-of Salad Dressing Recipe

12 Aug


Anyone know why restaurant salads always come out better than made-at-home salads? I really wish I were a bring-salad-to-work kind of gal, but whenever I do that I find myself wishing I had just sucked up the eight bucks and gone to Sweetgreen. Come to think of it–pretty much no matter what I bring for lunch, I am still wishing I had Sweetgreen. Some things can’t be helped, I guess.

Yesterday I had all the fixings for salads and figured I might as well give it a go. Mary over at Minutes Per Mile makes an amazing Sweetgreen-caliber salad pretty much every day and after a few minutes drooling over some of her best work I decided it was the day I’d make my own damn delicious salad.

I am so pleased to report that it was a successful mission! I am going to chalk up yesterday’s victory to two new methods: 1) I cut the kale with kitchen scissors instead of shredding it with my hands–maybe kale is more delicate than originally thought and cutting it helps maintain crispness? I’m gonna go with that. 2) I didn’t make a dressing, per se–instead, I made a sort-of pesto that had a tabbouleh consistency. I really preferred this to other, wetter dressings. Who knew?

So today our recipe is for the basil sort-of salad dressing, pictured above in the bottom right corner. If you prefer to pour your salad dressing rather than scoop it, just add more oil. The salad above is a bed of kale, shredded carrots, 1/2 a sliced avocado, 1/2 sliced tomato, and sauteed brussels sprouts.

Basil Sort-of Salad Dressing


  • 1 bunch spinach
  • 1 bunch basil
  • 1/2 lemon, sliced into food-processor-friendly chunks
  • oil, to taste– I used about 1/8 c, which gave me tabbouleh-like texture. Use more for more liquidy dressing.
  • 1/4 c hard cheese (I used mizithra–parmesan would work, too)
  • maple syrup, to taste (1/2 tsp was all I needed to cut the lemon’s tangyness just enough)


1. Combine ingredients in a food processor and blend to desired texture.

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