YEILD: 4 servings Dressing: 2 Tbsps. lemon juice 2 Tbsps. extra-virgin olive oil 2 tsps. D ijon-style mustard 1 tsp. honey 1⁄4 cup green onion, diced 1 cloves garlic, pressed through garlic press 1⁄4 cup fresh dill weed, minced 1⁄4 cup cilantro, chopped 5 basil leaves, torn 1⁄4 cup crumbled goat feta cheese Salad: 1 tsp. extra-virgin olive oil 2 medium-size red garnet yams 1 medium red-skin new potato 1 2⁄3 Tbsps. extra-virgin olive oil 1 lb. fresh green beans 1 cup red bell pepper, ...

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