Recipe Preparation

1. Preheat oven to 375 degrees F. Toss blue potatoes and garbanzo beans with olive oil an salt in a bowl until evenly coated, then arrange in a thin layer on a baking sheet lined with parchment paper. Roast in the oven for 10-15 minutes, until potatoes are soft but still retain their bright blue color and garbanzo beans are beginning to crisp. Remove from oven and allow to cool.
2. To prepare the dressing, combine Greek yogurt, basil, garlic clove and lemon juice in a blender and puree until smooth. If necessary, add water to thin the dressing to desired consistency. Season to taste with salt and pepper.
3. To plate the salad, divide Bright Farms Sunny Crunch salad greens between four bowls (or one large serving bowl). Top each bowl with tomatoes, yellow and orange bell peppers, blue potatoes, red onion, bacon, quinoa and feta to create a rainbow effect. Serve with dressing on the side.