Green Greens Salad with Basil Ranch Dressing
Green Greens Salad with Basil Ranch Dressing

Green Greens Salad with Basil Ranch Dressing

June 4, 2016

I created this salad in the mid 1970's for an "Ecology Themed" pot luck dinner. Over the years it has evolved to incorporate more modern & healthful ingredients and has become my Signature Salad Dish. It's an especially fun salad for St. Patrick's Day & Earth Day.

If you make smaller sized, individual salads or one very large tossed salad, it will be a great addition to your Christmas holiday dinner. Just be sure to add some red items to the salad, such as tomatoes, red bell pepper, radicchio, sliced cooked beets, dried cranberries, pomegranate arils etc... to make it Christmas themed & festive. Also, you can pick up some themed holiday decorations at your local craft store to decorate your salad plates and/or table. The most important thing is to make it your own & have fun with it!

Basil Ranch Dressing yield: approximately 2 cups / 8 servings


Basil Ranch Dressing:

1/2 cup plain Greek yogurt or sour cream

1/2 cup Hellman's Real or Smart Balance mayonnaise

1/4 to 1/2 cup organic milk, depending on how thick you like your dressing (see Tip# 1)

1/4 cup chopped fresh parsley, loosely packed

1/3 cup thinly sliced scallions

1/2 cup roughly chopped fresh basil, loosely packed

8 baby spinach leaves, roughly chopped

1 large garlic clove, finely minced

2 tsp fresh squeezed lemon juice

1/4 tsp kosher or sea salt

Fresh ground black pepper, 5 to 8 pepper mill turns


Green Greens Salad Base, use a mixture of any or all:

Romaine lettuce leaves, torn

Butter/Boston lettuce leaves, torn

Baby kale leaves

Baby spinach leaves

Baby chard leaves

Bok choy leaves, torn

Arugula leaves


Green Greens Salad Top, any or all:

broccoli florets, small bite-sized

green beans, cut up, cooked crisp-tender & chilled

snow peas, remove tips & strings, cooked crisp-tender & chilled

green bell pepper, cut into short thin strips

celery, sliced

asparagus spears, raw, cut off bottom woody parts & cut into thirds

avocado, cut up (see Tip# 2)

scallion, sliced

kiwi, peeled, sliced & quartered

green olives, whole or sliced

edamame (whole soybeans)


wheatgrass, chopped

sprouts - either alfalfa, broccoli or sunflower

pumpkin seeds, green

pistachio nuts, shelled & halved or roughly chopped

For maximum visual effect; garnish with a sprig of fresh mint or few edible flowers, such as daylilies, nasturiums, marigolds or pansies.


1 Partial Basil Ranch Dressing ingredients.

2 Place all the Basil Ranch Dressing ingredients in a blender or bullet & process till smooth. Refrigerate at least 6 hours allowing the ingredients to marry & attain maximum flavor. Shake/mix before serving. Use up leftovers within a few days.

Green Greens Salad:

1 For the base of each salad, arrange your mixture of greens on a dinner plate.

2 On top of your salad base; in a decorative fashion, arrange a desired amount of any or all of the Green Greens Salad Top items in the order listed. Add any garnishes (if using) & serve.

Green Greens Salad with Basil Ranch Dressing

Tips & Suggestions

1 You can substitute an equal amount of unsweetened, plain almond or cashew milk.

2 If using avocado, keep in mind that it will start to turn brown once the air hits it unless you toss it in a little lemon juice or just serve the salad right away.

3 Use organic vegetables & fruit whenever possible.


2 thoughts on “Green Greens Salad with Basil Ranch Dressing

  1. There’s so much green in here, I’m going to re-name this a St. Patrick’s Day Salad!! Seriously though.. the basil ranch dressing is going on the menu very soon. We grow so much every year and I’m sure I’ve bored my family to pieces with my usual culinary disasters!

    1. Hi Kim, thanks for stopping by! Actually it was originally a salad I made for an Earth Day celebration, but I also serve it for St. Patrick’s Day too. I’m so glad you’re going to try out the Basil Ranch Dressing, hope you love it! Simone ♥

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