Balsamic Spring Vegetable Salad

This Balsamic Spring Vegetable Salad is packed with fresh spring flavors and sweet balsamic!

8 asparagus spears
1 cup red potatoes, quartered
1 tablespoon extra virgin olive oil
1 tablespoon balsamic nectar, or balsamic vinegar
salt and pepper
2 cups wild arugula
1/2 avocado, thinly sliced
1/4 cup canned artichoke hearts, halved
1/4 cup canned chickpeas, drained and rinsed
for the balsamic vinaigrette
4 tablespoons extra virgin olive oil
2 tablespoons balsamic nectar, or balsamic vinegar
1 tablespoon fresh lemon juice
pinch of dried oregano, basil, garlic powder, salt and pepper

View the full recipe at pumpkin & peanut butter →