Preparation

Step 1 out of 9

Preheat the oven to 450°F.

Step 2 out of 9

Prepare the potatoes according to package directions: Remove and discard the cardboard and plastic film. Mix the potatoes with the olive oil and enclosed seasoning package. Cook until the potatoes are tender, 30 to 40 minutes.

Step 3 out of 9

Let the potatoes rest until cool enough to handle and cut each in half with a sharp knife.

Step 4 out of 9

Bring a medium saucepan of water to a boil. Prepare a medium bowl of ice water.

Step 5 out of 9

Add the green beans to the boiling water and cook until the green beans are just tender, 1 to 2 minutes. Drain and immediately plunge into the ice water.

Step 6 out of 9

In a large serving bowl, combine the potatoes, green beans, spring lettuce mix and tomatoes.

Step 7 out of 9

Toss the salad with the dressing. Serve.

Step 8 out of 9

For the dressing, in a blender, combine the buttermilk, yogurt, basil leaves, Dijon mustard, garlic, agave nectar (or honey) and salt. Blend until smooth.

Step 9 out of 9

Serve up this salad with a cut up rotisserie chicken, some quickly cooked pork chops or even eggs, cooked your favorite way.