Ingredients

The following ingredients have 6 Servings
  • 2 pounds small red potatoes (quartered)
  • 1 plus 1/4 tsp. teaspoon salt, divided
  • 1 pound asparagus (tough ends trimmed, cut into 1-inch pieces)
  • 1 tablespoon olive oil
  • 1 tablespoon lemon juice
  • 3 tablespoon Greek yogurt
  • 2 tablespoon Italian vinaigrette
  • 2 teaspoons yellow mustard
  • 1/4 teaspoon pepper
  • 1 14 oz. can quartered artichoke hearts, drained
  • 1/2 sweet onion (thinly sliced)
  • 1 cup cherry tomatoes (halved)
  • 1 package baby spinach

Instruction

  • Add potatoes and 1 tsp. salt to medium saucepan. Add enough water to cover potatoes and bring to a boil over high heat. Reduce heat and simmer 7-10 minutes, or until potatoes are tender.
  • Drain potatoes and let cool 30 minutes.
  • Cut off top bud of asparagus spears and place in bowl. Chop rest of spears into 1/4" pieces ad add to bowl. Mix asparagus, olive oil, lemon juice and ¼ tsp. salt in bowl and allow to marinate. Add Greek yogurt, Italian dressing, mustard and pepper to bowl and stir well. Add artichokes, onion, tomatoes and potatoes and stir to coat.
  • Serve immediately on bed of spinach or cover and refrigerate up to 24 hours before serving.