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.
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.
Per Serving: 20 calories; protein 1g; carbohydrates 4.4g; fat 0.2g; sodium 201.3mg.