B Is for Best Basil Salad

     This recipe was created by Ray one day. We were low on supplies and had some fresh basil in the garden, and this salad was born. It's delicious, refreshing, and filling. I'm including the directions for a family salad and a travel salad.

(Serves 4)

 

Ingredients (for family salad):

4 cups Romaine lettuce

1 Tbs. fresh basil or 1 tsp. dried basil

1 avocado

1 yellow bell pepper

12 oz. cooked, chopped chicken

4 Tbs. extra virgin olive oil

4 Tbs. pomegranate vinegar

4 Tbs. raw honey

 

Directions (for family salad):

1. Combine Romaine, avocado, bell pepper, and chicken. If using fresh basil, add it into the salad.

 

2. Mix olive oil, vinegar, and honey. If using dried basil, add it into the dressing. Dress the salad and serve immediately.

 

Ingredients (for salad in a jar):

1 cup Romaine lettuce

1/4 Tbs. fresh basil or 1/4 tsp. dried basil

1/4 avocado

1/4 yellow bell pepper

Lemon juice

1 Tbs. extra virgin olive oil

1 Tbs. pomegranate vinegar

1 Tbs. raw honey

 

Directions (for salad in a jar):

1. Place olive oil, vinegar, and honey in bottom of canning jar. If using dried basil, add it into the dressing.

 

2. Layer in avocado (squeezing a little lemon juice on to keep it from oxidizing), chicken, and pepper.

 

3. Place lettuce at top of jar, adding in fresh basil, if using. Place a folded paper towel on top to keep lettuce crisp before closing.

 

4. To serve, take out paper towel; replace lid; then shake to combine salad and dressing.