I made up this spring salad for dinner last night - you might like it as much as we did:
Cannellini Bean & Potato Salad For Two
Roast a pound of fingerling potatoes at 400 degrees with kosher salt, pepper, olive oil, and fresh thyme til golden brown.
Saute half a head of garlic (smashed & chopped), with 2 or 3 tablespoons of olive oil, add some chopped sweet peppers, when softened add a can of drained cannellini beans, kosher salt, pepper, and more fresh thyme.
Chop small head of romaine lettuce and a bunch of radishes.
In two large bowls, divide the lettuce, then the radishes, then the saute of beans/garlic/peppers, then the potatoes.
Dress with Yogurt Dressing: whisk together 2 cups of Greek yogurt, 2 tablespoons of olive oil, 1 tablespoon of red wine vinegar (or fresh lemon), a pinch of kosher salt, and pepper.