Tuscan Spring Salad

Prep Time
Cook Time
3h 30m
Ready In

"A nice springtime salad. Great for picnics. Cook time includes chilling time. Rosemary may be used instead of basil. Use only fresh herbs, not dried."

Original recipe yields 5 servings


  • Serving Size: 1 (734.8 g)
  • Calories 703.4
  • Total Fat - 41.5 g
  • Saturated Fat - 5.8 g
  • Cholesterol - 0 mg
  • Sodium - 159.9 mg
  • Total Carbohydrate - 76.9 g
  • Dietary Fiber - 15.3 g
  • Sugars - 16.7 g
  • Protein - 10.6 g
  • Calcium - 153.2 mg
  • Iron - 5.8 mg
  • Vitamin C - 56 mg
  • Thiamin - 0.5 mg

Step 1

Bring a large pot of lightly salted water to a boil and add potatoes. Cook about 15 minutes or until just tender. Drain and set aside.

Step 2

Steam asparagus for 1-2 minutes and place in colander. Run cold water over them to quit cooking.

Step 3

Steam carrots for 5 minutes and run under cold water.

Step 4

Slice potatoes 11/2 inch thick. Place all vegies in a bowl and chill while preparing the dressing.

Step 5

In a blender add oil, vinegar, sugar, parsley, basil and garlic. Blend until smooth. Season to taste

Step 6

Drizzle dressing on vegies and toss in diced shallot.

Step 7

Cover and chill for 2 hours.

Step 8

Seve as is or place romaine leaves on plates and top with salad.

Tips & Variations

No special items needed.



This is just beautiful. Mine seemed to have more potatoes than asparagus, but it was still delicious!

review by:
(17 May 2018)


I made a quarter of a recipe for just me and had some for lunch today and will have it again tomorrow. I used less potatoes than called for to cut down on the carbs, and added celery. It was full of veggies, so the potatoes weren't missed at all... I loved the dressing mixture and I substituted Splenda for the sugar with pleasing results. Such a great salad and one I will enjoy again tomorrow probably... Thank you for sharing this here for us to try Mikekey! Linda

(15 Apr 2016)

Daily Inspiration

I'd give this dish 10 stars if I could. Soooo incredibly good. The dressing is wonderful and it really takes this salad over the top. My hubby is not a carrot lover (although I am for sure), so I left them off, but there will definitely be another occasion to add them. I can't wait to serve them to family and guests -- such a beautiful presentation. Going into my Best of 2015 recipe file.

(3 Jun 2015)