Leafy greens with garbanzo beans
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Tuscan Spring Salad Recipe| How to Make

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How to Make Tuscan Spring Salad

I finally got my lettuce and spinach growing skills down. I am super proud to say the least. The day began with me texting everyone I know about it. Well everyone who wouldn’t be weirded out from a text like this from me. Once I cleaned it all up, this little beauty of a salad was born.

Although it is simple, it was the perfect way to celebrate.

Still even if you are not growing your own greens, you can easily find these at the market. That’s what’s so fun about food. Your kitchen consists of how you like to do things and take recipes like these to make your very own. I hope you enjoy it. 

What You’ll Need To Make A Tuscan Spring Salad:

1 15 oz can garbanzo beans

1 generous cup of  chopped arugula, romaine, and fresh spinach (or 3 BIG cups of your favorite spring mix)

1 bundle of green onions diced

Juice from ½ a reg sized lemon

1 sprig fresh rosemary

1 tsp dried Italian seasoning

4 tbsp good olive oil

1 grated garlic clove

Salt and pepper to taste

1 small avocado (optional)

Directions:

It seems odd to write instructions on how to make a salad but here goes. I like to start with dressing and then add my salad mixture to the bowl and then toss. So in a large bowl begin by whisking together the olive oil, chopped rosemary, Italian seasoning, lemon, grated garlic, and salt & pepper first.

Take the remaining ingredients and add them into the bowl. Begin tossing about until the dressing is well incorporated over the salad mixture. Taste then add any additional salt & pepper you feel is needed.

Tip: Letting it sit just a bit at room temp  allows for the flavors to develop. Serve anyway you like ( I like a piece of fish and a slice of fresh bread to go with mine)

Leafy greens with garbanzo beans

Tuscan Spring Salad

Prep Time: 10 minutes
Total Time: 10 minutes

A simple salad with a light dressing, perfect for lunch

Ingredients

  • 1 15 oz can garbanzo beans
  • 1 generous cup of arugula, romaine, and fresh spinach (or 3 BIG cups of your favorite spring mix)
  • 1 bundle of green onions diced
  • Juice of ½ lemon
  • 1 sprig fresh rosemary
  • 1 tsp dried italian seasoning
  • 4 tbsp good olive oil
  • 1 grated garlic clove
  • Salt and pepper to taste
  • 1 small avocado (optional)

Instructions

    1. In a large bowl begin by whisking together the olive oil, chopped rosemary, Italian seasoning, lemon, grated garlic, and salt & pepper first.  
    2. Take the remaining ingredients and add them into the bowl.
    3. Begin tossing about until the dressing is well incorporated over the salad mixture.
    4. Taste then add any additional salt & pepper you feel is needed.
    5. Tip: Letting it sit just a bit at room temp  allows for the flavors to develop. Serve anyway you like ( I like a piece of fish and a slice of fresh bread to go with mine)

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