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Hearty Tuscan Salad

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 6 reviews
  • Author: JJ from Food Jaunts
  • Prep Time: 20 mins
  • Total Time: 20 mins




  • 6 oil packed sundried tomatoes
  • 1.5 Tbsp balsamic vinegar
  • 1.5 Tbsp white wine vinegar
  • 2 Tbsp olive oil
  • 2 cloves of garlic, minced
  • ½ tsp salt-free Greek seasoning
  • ¼½ tsp sugar
  • Salt and Pepper, to taste


  • 14 oz can white beans, drained and rinsed (about 1.5 cups)
  • 4 hardboiled eggs, sliced
  • ½ cup cheese (I used a sun dried tomato garlic yogurt cheese, but sub in your fav shredded or crumbled herbed feta would be nice)
  • 1 cup cherry tomatoes, cut in half
  • 4 oz baby bella or crimini mushrooms, thinly sliced
  • 1 yellow or orange bell pepper, cut into thin strips
  • 810 cups of torn romaine lettuce (about 810 oz)


  1. Hardboil eggs, cool, peel then slice.
  2. To make the dressing combine all dressing ingredients (except for salt and pepper) in a mini chop or blender and process until well combined. Add salt and pepper to taste and up to another ¼ tsp sugar if necessary.
  3. Toss half of dressing with lettuce, until the lettuce is well coated. Divide lettuce evenly between four plates.
  4. Top each plate with 1 sliced hardboiled egg, 2 Tbsp cheese, ¼ cup cherry tomatoes, 1 oz mushrooms, ¼ of the bell pepper and ¼ of the white beans.
  5. Drizzle remaining dressing over the salads, splitting evenly between the four. Serve immediately and enjoy!


Approximate nutritional info: 220 calories, 17.2 g of fat (reflect 8 oz of lettuce and ¼ tsp sugar).


  • Calories: 220
  • Fat: 17.2 g