Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette
Healthy, fresh, and delicious Spring Salad prepared with asparagus, potatoes, hard boiled eggs, and beans.
Servings: 8 servings
Ingredients
FOR THE SPRING VEGETABLE SALAD
- 1 pound small potatoes, scrubbed
- 1 pound asparagus, ends trimmed
- 6 hard boiled eggs, halved
- 1 can (14 ounces) red kidney beans, rinsed and drained
- 1 cup canned corn, rinsed and drained
- 2 green onions, sliced
- 12 cups torn romaine lettuce leaves
FOR THE LEMON DIJON VINAIGRETTE
- 3 tablespoons extra virgin olive oil
- 2 tablespoons fresh lemon juice
- 1 teaspoon dijon mustard
- 1 garlic cloves, finely minced
- 1 teaspoon Italian Seasoning
- 1/4 teaspoon salt
- 1/8 teaspoon fresh ground pepper
Instructions
- Place potatoes in a saucepan or pot, and cover with water.
- Bring to a boil; cover, the pot, and reduce heat to a simmer. Cook for 12 to 15 minutes, or until tender. Drain under cold water; cut in half and set aside.
- Fill a large skillet with 1-inch water.
- Salt the water and bring to a boil.
- Add asparagus and cook for 5 to 7 minutes, or until fork tender.
- Remove from heat; drain and run under cold water. Set aside.
- TO BOIL THE EGGS: Place eggs in a saucepan and cover with cold water. Bring water to a rolling boil.
- Turn off the heat; cover the pan and let stand for 10 to 12 minutes.
- Drain eggs and rinse under cold water until cooled.
- Peel the eggs and cut them in half.
- Place torn romaine lettuce on a long platter. Set aside.
MAKE LEMON DIJON VINAIGRETTE
- Combine olive oil, lemon juice, dijon mustard, garlic, Italian seasoning, salt and fresh ground pepper in a bowl or a jar; mix until thoroughly combined. Taste for seasonings and adjust accordingly.
ARRANGE SALAD
- Sprinkle a little of the vinaigrette over the romaine lettuce.
- Arrange prepared potatoes, asparagus, eggs, kidney beans, and corn over lettuce.
- Garnish with sliced onions.
- Spoon vinaigrette over the vegetables.
- Serve.
You can also make this salad ahead of time and keep it in the fridge, covered, for up to 2 days. DO NOT add the salad dressing if you plan to make it ahead of time.
Notes
NET CARBS: 15 grams
HOW TO STORE LEFTOVERS
- A dressed green salad can be kept in the fridge, covered, for 1 to 2 days. Undressed salad can be kept in the fridge for 3 to 4 days.
- Because of the potatoes, if this salad is left out at room temperature for longer than a few hours, please discard leftovers.
Nutrition
Calories: 206kcal | Carbohydrates: 20g | Protein: 10g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 139mg | Sodium: 291mg | Potassium: 554mg | Fiber: 5g | Sugar: 2g | Vitamin A: 675IU | Vitamin C: 12.5mg | Calcium: 70mg | Iron: 4.3mg
