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Kitchen Sink Salad

This is more of a concept rather than a recipe.  I like “stuff” in my salad.
5 from 1 vote
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Course Soups & Salads
Cuisine General
Servings 12 Served
Calories 33 kcal

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.


  • 1/2 Head of Iceberg Lettuce, chopped
  • 2 Cups Washed and dried Baby Spinach
  • 1 Cup Coleslaw mix
  • 1 Cup Heirloom cherry tomatoes, halved
  • 4 Compari tomatoes, quartered
  • 1 Cucumber, peeled and sliced
  • 2 Celery stalks, chopped
  • 1 Red, yellow or orange bell pepper, chopped
  • 1 Cup Blueberries
  • 1 Apple, chopped
  • 3 Green onions, chopped
  • 1/2 Cup Marcona almonds
  • 1/2 Cup Shredded cheddar cheese
  • 2 Tbsp. Fresh basil, chopped
  • Kosher salt & freshly ground black pepper

House Vinaigrette

  • 1/4 Cup Olive oil
  • 2 Tbsp. Red wine vinegar
  • 1/2 Tsp. Dried oregano
  • 1/2 Tsp. Dried basil
  • 1/4 Tsp. Garlic powder
  • 1/4 Tsp. Onion powder
  • Kosher salt to taste
  • Freshly ground black pepper to taste


  • Make the dressing by adding all the ingredients to a mason jar. Put on the lid and shake. Alternatively, mix thoroughly in a carafe or small bowl. Put to the side until the salad is ready to be dressed.
  • Put all the salad ingredients into a large bowl. Toss to mix. Dress with 1/2 of the dressing and toss until well combined. Add more dressing if dry and toss again. Taste. Add salt and pepper to taste.
  • Serve in a big bowl or on a platter with serving spoons and smaller bowls or plates on the side. Have extra dressing in a carafe and serve along side the salad.


Calories: 33kcalCarbohydrates: 3gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 1gCholesterol: 5mgSodium: 76mgPotassium: 33mgFiber: 1gSugar: 1gVitamin A: 72IUVitamin C: 3mgCalcium: 43mgIron: 0.3mg
Keyword soups & salads, super bowl
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