Nutrition Facts

Instructions

• STEP 1

  Wash and dry the fresh produce. (Skip the mixed greens if they came pre-washed.)

  • ½ lb new potatoes
  • 1 lemon
  • ½ pint grape tomatoes
  • ½ lb green beans
  • 1 (5 oz) pkg spring mix (mixed greens)

• STEP 2

  Halve potatoes and transfer to a medium saucepan. Cover with hot water (from the tap), season with salt, cover, and bring to a boil over high heat.

  • ½ tsp salt

• STEP 3

  Meanwhile, drain and rinse chickpeas; transfer to a small bowl.

  • 1 (15 oz) can garbanzo beans (chickpeas)

• STEP 4

  Juice lemon into the bowl with the chickpeas; add turmeric and salt. Stir to combine and set aside to marinate.

  • ¼ tsp turmeric
  • ¼ tsp salt

• STEP 5

  Once the water in the saucepan is boiling, reduce heat to medium and cook until the potatoes are almost tender, about 10 minutes.

• STEP 6

  While the potatoes are cooking, peel and mince garlic; place in a medium bowl along with oil, vinegar, Dijon, maple syrup, salt, and pepper. Whisk to combine the dressing.

  • 1 clove garlic
  • 1 ½ tbsp extra virgin olive oil
  • 1 tbsp white wine vinegar
  • 2 tsp Dijon mustard
  • 1 tsp pure maple syrup
  • ¼ tsp salt
  • ⅛ tsp black pepper

• STEP 7

  Halve tomatoes and thinly slice olives; transfer both to the bowl with the dressing and set aside.

  • ⅓ cup Kalamata olives, pitted

• STEP 8

  Trim and halve the green beans.

• STEP 9

  When the potatoes are almost done, add green beans and edamame; continue to cook, until veggies are fork-tender, about 4 minutes. Drain and rinse with cold water.

  • ¾ cup edamame

• STEP 10

  Transfer green beans, edamame, potatoes, and marinated chickpeas to the bowl with the dressing. Add mixed greens and toss to combine the salad.

• STEP 11

  To serve, divide salad between plates or bowls and enjoy.