Fruited Mesclun and Baby Potato Salad

• 4 cups packed mesclun
• 1/2 cup chopped dried pineapple pieces
• 1/2 cup raisins
• 1/2 cup dried blueberries or cherries
• 1/4 cup shelled pistachios, preferably unsalted
• 13 cup plain nonfat yogurt
• 2 Tbs. balsamic vinegar
• 1 Tbs. olive oil
• 1 tsp. garlic powder
• 1 tsp. herb salt, or to taste
• 1/2 lb. baby potatoes, mixture of Yukon gold and Peruvian purple, cooked and cooled

1. Put mesclun in large bowl, and add pineapple, raisins, blueberries and pistachios.
2. Whisk together yogurt, vinegar, oil, garlic powder and herb salt; pour over mesclun mixture.
3. Toss to combine well.
4. Halve and arrange potatoes on top to show off colors.
5. Serve.

pineapple, raisins, blueberries, pistachios, nonfat yogurt, balsamic vinegar, olive oil, garlic powder, herb salt, baby potatoes

Taken from www.vegetariantimes.com/recipe/fruited-mesclun-and-baby-potato-salad/ (may not work)