Ingredients
1 lb small red potatoes
1/2 lb trimmed green beans
1 lb asparagus, trimmed and snapped into bite sized pieces
2 cups cooked cubed cicken
2 scallions, chopped
1 pkg spring salad greens
Dressing:
1/3 c. fresh parsley, chopped
3 tbsp white wine vinegar
1 tbsp fresh lemon juice
1 tsp Dijon mustard
1/3 to 1/2 cup olive oil
salt and pepper
Preparation
Boil potatoes until fork-tender; add green beans and asparagus to water in last 5-8 minutes and boil with potatoes until crisp-tender. Drain, cool, then add chicken, scallions and greens, and toss together with dressing.
