Fruited Mesclun and Baby Potato Salad

Ingredients

• 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
• 1/2 lb. baby potatoes
• mixture of Yukon gold and Peruvian purple
• cooked and cooled

Instructions

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.