Roasted Potato, Green Bean, and Asparagus Salad with Dijon Vinaigrette

I've been posting a lot of rich, decadent recipes on The Happiest Belly lately, so I thought it would be a nice change to throw in a light and healthy recipe to balance things out (and show you, yes, I am capable of making healthy food too!). This is one of my favorite things to eat, and it all started with a need to use up what was left in the vegetable drawer! I was grilling burgers a month of so ago and noticed that I had some leftover green beans and asparagus in the fridge. Not enough to serve one or the other, so I made a delicious salad using both. This salad was even great as leftovers served room temperature. This salad is truly a showstopper!

Ingredients:

4-6 stalks of asparagus, steamed or grilled (I prefer grilled!)

2 small potatoes, diced into bite sized pieces

1 small bunch green beans, lightly steamed

1/4 of a red onion, sliced

1 small tomato, diced

1/4 cup olive oil

salt/pepper

1 lemon wedge

Dressing:

1/2 cup olive oil

1/8 cup red wine vinegar

1 medium sized garlic clove

1 tbsp. dijon

1 tbsp. honey

salt/pepper

Assembly:
Toss potatoes with olive oil and roast in a 375 degree oven until crispy (15-20 minutes). Allow potatoes to cool. While potatoes are cooking, chop asparagus and green beans into bite sized pieces. Drizzle with lemon juice. Whisk dressing ingredients and set aside. Combine potatoes with remaining salad ingredients and toss with dressing.