Tested till perfect Green Salad With Basil Dressing
Green Salad With Basil Dressing
Photography by Ryan Brook

Green Salad With Basil Dressing

This all-green salad makes a great side dish for grilled chicken or burgers. You can prepare and refrigerate the vegetables up to three days prior. Just toss them with the dressing at the last minute so that they stay crisp.

By The Canadian Living Test Kitchen

Source: Canadian Living Magazine: Summer Entertaining, Summer 2014

Recipe4 out of 5 based on 3 ratings.
  • rating starrating starrating starrating starrating star
  • Prep time 15 minutes
  • Total time 20 minutes
  • Portion size 6 servings


  • 2-1/2 cups 2-1/2cupspacked fresh basil leaffresh basil leaves
  • 1/4 cup 1/4cupchopped fresh chivefresh chives
  • 1/4 cup 1/4cuplemon juice
  • 1 1clove garliccloves of garlic, chopped
  • 1/4 tsp 1/4tspeach salt and pepper
  • 1/3 cup 1/3cupextra-virgin olive oil
  • 3 cups 3cupsfrozen peas
  • 4 cups 4cupstorn romaine lettuce
  • 1 1cucumbercucumbers, chopped
  • 1/2 cup 1/2cupshaved Parmesan cheese
  • 1/2 cup 1/2cuptoasted sliced almonds
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In food processor, pulse together basil, chives, lemon juice, garlic, salt and pepper, until pureed. With motor running, add oil in thin steady stream until smooth; set aside. (Make-ahead: Refrigerate in airtight container for up to 3 days or freeze for up to 4 months.)

In saucepan of boiling salted water, cook peas until tender and bright green, about 3 minutes, drain and let cool.

In bowl, combine lettuce, cucumber and peas; toss with dressing. Sprinkle with Parmesan cheese and almonds.

Nutritional Information Per serving: about

cal 249 pro 9g total fat 18g sat. fat 2g
carb 15g dietary fibre 5g sugar 5g chol 5mg
sodium 406mg potassium 382mg


calcium 15 iron 18 vit A 52 vit C 37
folate 46
This recipe is featured on Your seasonal food guide: Spring greens and fresh herbs
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