After a long Winter of eating tons of heavy food (way too much pasta for me!), the light delights of Spring are super appealing! This was one of those “this is in my refrigerator right now” salads and I have to say I kinda love it! Packed with vitamins and minerals and perfect for helping get this bod in shape for Summer 😉
Springtime Salad
Makes 4 big salads
6 oz. of fresh spinach
1 cup garbanzo beans (if canned then 1 can rinsed, if dried then 1 cup after hydrated)
1 red bell pepper, halved lengthwise and sliced
1 green bell pepper, halved lengthwise and sliced
1/2 purple onion, thinly sliced
1 pint of small cherry or sugarplum tomatoes
a few basil leaves, sliced thin
Dressing:
1/3 cup red or white wine vinegar
2/3 cup olive oil
salt and pepper to taste
What you’ll do:
Whisk the dressing together in a large salad bowl. Place all the ingredients in the bowl and toss well.
Serve immediately 
Click Here for the Printer Friendly Recipe
[…] was a mix of rolled sandwiches and salads. We served Sandwich Roll-ups, Spinach Salad, Pesto Pasta Salad, Quinoa and Kale Salad, and Zucchini […]
Very yummy. I used store bough raspberry vinaigrette instead though. Very filling too.