Potato & Asparagus Salad with Walnut Tarragon Vinaigrette
Serves 8

INGREDIENTS
2 pounds fingerling potatoes, cut into quarters
1 bunch asparagus, cut spears into thirds
1 Tablespoon olive oil, split
Salt & Pepper to taste
1 bag (12 ounce) Romaine lettuce hearts, chopped
2 cans large white lima beans (also known as butter beans), rinsed and drained

Vinaigrette:
1/4 cup walnut oil
1/4 cup white balsamic vinegar
1/4 cup lemon juice
1/4 cup fresh tarragon
1 garlic clove, minced
1 Tablespoon Dijon mustard
Salt & Pepper to taste

DIRECTIONS

1. Pre-heat oven to 400 degrees F.
2. Toss potatoes with 1/2 Tablespoon oil, salt and pepper.
3. Roast potatoes on cookie sheet for 20 minutes.
4. Toss asparagus with remaining oil, salt and pepper.
5. Add asparagus to cookie sheet with potatoes and roast both for 15 minutes.
6. In food processor, puree all vinaigrette ingredients.
7. Toss potatoes, asparagus, romaine, beans and vinaigrette.

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Nutrition Facts Serv. size 2 c. (311g) Servings 8 Calories 252   Fat Cal. 82   *Percent Daily Values (DV) are based on a 2,000 calorie diet.

Amount/Serving % DV* Amount/Serving %DV* Total Fat 9g 15% Total Carb. 37g 10%   Sat. Fat 1g 4%   Fiber 8g 30%   Trans Fats 0g     Sugars 4g   Cholest. 0mg 0% Protein 8g   Sodium 361mg 15%       Vitamin A 55% Vit. C 45% Calcium 6% Iron 20%