Cook potatoes in large pot of boiling salted water for 10 minutes. Add green beans and carrots; cook 5 minutes or until potatoes are tender when pierced with fork. Drain; cool under cold running water.
Whisk all vinaigrette ingredients in small bowl until well-blended.
When potatoes are cool enough to handle, quarter larger ones and halve small ones. Place in large bowl, along with beans, carrots, spinach, radishes and green onions. Toss with enough vinaigrette to lightly coat. Serve at room temperature.
Total Fat 13g
Saturated Fat 2g
Total Carbohydrate 22g
Dietary Fiber 4g