New Spring Veggie Salad

By barbyrabaker

Ingredients

• 2 lbs red new potatoes
• 15 oz can navy beans, drained
• 1/2 container cherry tomatoes, halved
• 3/4 c walnut pieces
• (3 T cider vinegar)
• (2 t wholegrain mustard)
• (4 T olive oil)
• (1/2 t sugar)
• Bunch of asparagus
• Spinach
• 2 thinly sliced apple
• 1 lb grapes
• 1/2 bag chips, your choice

Details

Servings 4

Preparation

Step 1

Place new potatoes in a saucepan and cover
w/ water. Bring to boil and then turn down to
med and cook potatoes till tender. Drain.
Meanwhile place navy beans in a lg bowl. Add
cherry tomatoes & walnuts. In a lidded jar
combine cider vinegar, mustard, olive oil, &
sugar. Shake well. Add asparagus spears to the
top of the potatoes and steam for apx 3 more
min until spears are tender & bright green, not
mushy. Drain potatoes and asparagus. Add to
bowl w/ bean mixture, pour dressing over top
and toss. Serve on beds of spinach.
Serve w/ apples, grapes & chips.