Veggie Nicoise Salad Recipe such a good idea for dinner tonight. Gotta think way ahead of the kiddies

Ingredients: 1/3 cup olive oil 1/4 cup lemon juice 2 teaspoons minced fresh oregano 2 teaspoons minced fresh thyme 1 teaspoon Dijon mustard 1 garlic clove, minced 1/4 teaspoon coarsely ground pepper 1/8 teaspoon salt 1 pound small red potatoes, halved 1 pound fresh asparagus, trimmed 1/2 pound fresh green beans, trimmed 1 can (16 ounces) kidney beans, rinsed and drained 1 small red onion, halved and thinly sliced 2 bunches romaine, torn 6 hard-cooked eggs, quartered 1 jar (6-1/2 ounces) marinated quartered artichoke hearts, drained 1/2 cup Nicoise or Kalamata olives Directions: In a small bowl, whisk the first eight ingredients; set aside. Place potatoes in a small saucepan and cover with water. Bring to a boil. Reduce heat; cover and simmer for 10-15 minutes or until tender. Drain. Drizzle warm potatoes with 1 tablespoon vinaigrette; toss to coat and set aside. In a large saucepan, bring 4 cups water to a boil. Add asparagus; cook for 2-4 minutes or until crisp-tender. With tongs, remove asparagus and immediately place in ice water. Drain and pat dry. Return water to a boil. Add green beans; cook for 3-4 minutes or until crisp-tender. Remove beans and place in ice water. Drain and pat dry. In a small bowl, combine the kidney beans, onion and 1 tablespoon vinaigrette; toss to coat. Set aside. Just before serving, toss asparagus with 1 tablespoon vinaigrette; toss green beans with 2 teaspoons vinaigrette. Place romaine in a large bowl; drizzle with remaining vinaigrette and toss to coat. Transfer to a serving platter; arrange vegetables, kidney bean mixture, eggs, artichoke hearts and olives over lettuce.