SALAD:

1 1/2 lbs small new potatoes, unpeeled
5 oz green beans
1/2 cup diagonally, thinly sliced carrots
2 cups lightly packed baby spinach
1/2 cup thinly sliced radishes
1/2 cup diagonally, thinly sliced green onions

VINAIGRETTE:

1/3 cup olive oil
3 tbsp red wine vinegar
1 minced garlic clove
1 tsp Dijon mustard
1 tsp chopped fresh thyme
1 tsp salt
1/8 tsp pepper

In a large pot of salted, boiling water, cook potatoes 10 min. Add green beans and carrots, cook 5 minutes. Drain, cool under running cold water.

In a small bowl, whisk all vinaigrette ingredients until well blended. When potatoes are cool enough to handle, quarter large ones, and halve smaller ones. Place potatoes in a large bowl along with beans, carrots, spinach, radishes, and green onions. Toss with dressing.

Submitted by: Sherry Monfils