In a very large, wooden salad bowl I laid in a bed of Spring mix along with some arugula. Then I placed the roasted potatoes, steamed beets and fava beans over the greens. To really bring Spring into this salad I snipped in a handful each of fresh mint and fresh cilantro. Over all of this green goodness I poured a preserved lemon vinaigrette made with minced preserved lemons, some evoo, a couple of sprinkles of seasoned rice vinegar, and lots of fresh pepper.
The salad was so good I'm making it again tonight, exactly the same way. But feel free to mix it up where the greens and veggies are concerned. Just don't forget the taters.
Spring Salad Supreme
1 pkg. Melissa's Gemstone Potatoes, cubed, roasted
1 pkg. Melissa's Ready-To-Eat Beets, cubed
pile of fresh fava beans, de-podded, steamed
big mess of Spring mix and arugula
seasoned rice vinegar
fresh ground black pepper
Please check out other recipes from our Potato Potluck: