• 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.