Hard Knocks Detox

This is another recipe from the Detox cookbook (by Maggie Pannell) that I'm really very fond of because it's pretty hardy. The dressing (balsamic vinegar, olive oil, mustard, sugar, pepper) gives the salad a nice tang. It's served over a bed of spinach leaves and has spring vegetables, hence it's name, "New Spring Vegetable Salad." I made a couple of substitutions (edamame instead of navy beans, no onions)

1.5 lbs small new potatoes, scrubbed (our first from New Haven Farmer's Market!)

14 oz can haricot (navy) beans, drained

4 oz cherry tomatoes, halved

1/2 cup walnut halves

8 oz young asparagus spears, trimmed

6 spring onions (scallions), trimmed

Baby spinach leaves

Boil Potatoes for 15 min.

Mix beans, walnuts, and tomatoes in a large bowl

Add asparagus to pot of potatoes and cook for 3 min.

Drain, cool, and slice potatoes and onion

Add asparagus, potatoes, and onions to the bean mixture

Pour dressing (see above) over salad and toss well

Serve on a bed of baby Spinach leaves

*I used walnut oil in the dressing instead of olive and I

undercook the asparagus because I'm a crunch addict.