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How to make a killer salad with herbs, tomatoes, and spinach

I made this salad last week, and I’m happy to say it’s the best I’ve made in months.

I used about two pounds of green, leafy, green-veined lettuce and two cups of spinach, plus a cup of water to make this salad.

It was pretty easy to make.

The only thing you really need is a few ingredients, like chopped tomatoes and basil, a few chopped garlic cloves, and a couple fresh green onions.

I like to use fresh herbs and basil as well, as the herbs taste good on their own.

If you can find some herbs, like thyme and rosemary, add them to the salad too.

I also like to add some dried oregano and garlic powder to the mix.

The ingredients for this salad can be found at your local grocery store.

For my recipe, I used the green and leafy greens I was using for the salad.

I then used the chopped, fresh herbs as well as the basil.

Then, I added the water and shredded some fresh spinach.

Finally, I drizzled a bit of olive oil over the top of the salad and drizzles some lemon juice over the salad, as well.

It’s a great way to serve it up.

You can also use leftover spinach to add to this salad, but I found that the spinach is much better with this salad on its own.


Recipe Notes This recipe is gluten-free, vegan, low-sugar, and low-carb.

For more information, please visit the GF-Free Vegetarian and Gluten-Free recipes section on my website.

For a more refined version, please try my Almond and Olive Salad, a healthy low-fat salad made with fresh almond butter and olive oil.

This recipe can be doubled, tripled, or even made into a sandwich!

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