Spring Vegetable Potato Salad with Lemon Dijon Vinaigrette

Diethood
Serves: 8 Save

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

Directions

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Thai Lime South Side

The Bar

Ingredients (5)

  • 1.5 oz Tanqueray London Dry Gin
  • 0.75 oz Lime Juice
  • 0.75 oz Simple Syrup
  • 6 Mint Leaves Makrut Lime Leaves
  • 6 Mint Leaves
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