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Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette

Katerina, Diethood
  • 40 minutes
  • Serves 8

INGREDIENTS

1 lb

small potatoes, (scrubbed)

1 lb

asparagus, (ends trimmed)

6

hard boiled eggs, (halved)

1 can

red kidney beans, (rinsed and drained)

1 cup

canned corn, (rinsed and drained)

2

green onions, (sliced)

12 cups

torn romaine lettuce leaves

3 tbsp

extra virgin olive oil

2 tbsp

fresh lemon juice

1 tsp

dijon mustard

1

garlic cloves, (finely minced)

1 tsp

Italian Seasoning

1/4 tsp

salt

1/8 tsp

fresh ground pepper