Here is a great recipe for an ‘Itty Bitty’ side salad.  This dish pairs well with any fish- I enjoy this salad with my parchment baked halibut fillets.

Ingredients

• 3 Tbsp. olive oil
• 2 Tbsp. red wine vinegar
• 1/4 cup agave nectar
• 2 cups green beans, cooked whole
• 1 zucchini, sliced
• 2 fresh beets, chopped
• 1 red bell pepper, chopped
• 1 scallion, greens and whites sliced
• 1/4 cup peanuts
• 2 tsp. spicy mustard
• Topping: Greek yogurt

Directions

• In a small bowl, whisk together olive oil, vinegar, spicy mustard and agave nectar.  Mix well; set aside.
• Simply combine all above vegetables into a large bowl.  Toss gently; slowly add the peanuts and the above yogurt mixture.  Toss to ensure all vegetables and peanuts are coated.
• Serve chilled with a dollop of Greek plain yogurt.
• Enjoy!