Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette

Ingredients (16)

• FOR THE SPRING VEGETABLE SALAD:
• 1 pound small potatoes,
• 1 pound asparagus,
• 6 hard boiled eggs,
• 1 can (14 ounces) red kidney beans,
• 1 cup canned corn,
• 2 green onions,
• 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,
• 1 teaspoon Italian Seasoning
• 1/4 teaspoon salt
• 1/8 teaspoon fresh ground pepper