A Simple Tuscan Spring Salad Recipe perfect for the greens coming out of the garden this time of year.
Each year there is something to add or take away from the gardens. Mostly because in gardening, you win some and lose some. Hopefully you learn a little along the way. I have learned what items I actually like growing and ones that we will eat. When I first began gardening, I didn’t bother to ask myself the simple question of, do we want to eat this? Oh, no not me. I grabbed all the seed packets and on sale plant starts that I came across.
Which has of course resulted in lots of deaths and more devastating than that, foods grown but not eaten. What kind of horrid shame is this? A terrible one I can tell you. Over the last few years, I have learned exactly what we like and probably more obvious what we definitely do not like to eat. One such crop is must for us and that is mixed greens.
This year I am finding that growing greens is something quite simple. Although I have had the occasional caterpillar looper devastation occur. Which is something quite terrible to find in your garden bed. The better parts of the summer have had me out in my garden cutting back the greens quite often and home grown salad has been on the table most of the time.
This simple salad has been one that I have made often. It goes with just about anything and is a light salad that is even great on it’s own for a light lunch or dinner. Whether you are growing a garden or not, there are plenty of greens to be found at the store and at local farmers markets. This salad is a must try for the season. With the heat as brutal as it can be here I find myself opting for foods that allow me to make a meal without heating up my kitchen. Salads like these help to do just that.
Why I Love To Make This Tuscan Spring Salad
I have a love for foods that I can make up anytime I want. Granite, if my pantry is stocked properly. Now if you happened to catch Stocking a Pantry to Cook from Scratch. Then you know that by pantry staples I don’t just mean dried goods. During the warmer months spring mix is always on hand whether I grow it myself or buy it from the store. This Tuscan Spring Salad is a great go to salad for me that seems to be on repeat all summer long.
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)
Juice from ½ a reg sized lemon
1 bundle of green onions diced
1 sprig fresh rosemary
4 tbsp good olive oil
1 tsp dried Italian seasoning
1-2 grated garlic cloves
Salt and pepper to taste
1 avocado (optional)
Directions for Tuscan Spring Salad
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. Allow the dressing to sit for a few minutes if possibly. The longer it sits the more flavorful it becomes as the garlic begins to infuse nicely inside the oil.
When you are ready to make the salad. 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.
Allowing the dressing to sit for a few minutes allows the flavors to develop.
Serving Suggestions for Tuscan Spring Salad
This salad is great on it’s own for a quick lunch but it pairs well with a piece of meat. Try my Sirloin Steak with Herb Butter or my Grilled Spatchcock Chicken. Both go so well with a lightly seasoned spring salad.
For a great vegetarian option. Pair this with Best Eggplant Parmesan for a flavor packed meal that everyone will love. Vegetarian or not.
If you try this recipe and love it, I would appreciate you coming back to give it 5 stars!
- 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
- 1/4 cup good olive oil
- 1 grated garlic clove
- Salt and pepper to taste
- 1 small avocado
- 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)
Serving Size:1 cup
Amount Per Serving: Calories: 393Total Fat: 24gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 19gCholesterol: 0mgSodium: 765mgCarbohydrates: 39gFiber: 12gSugar: 13gProtein: 9g
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