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Tomato Green Bean And Potato Salad With Herb Recipe

Nutrition per serving    (USDA % daily values)
CAL
271
FAT
51%
CHOL
2%
SOD
12%

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Ingredients for 4 servings

2 tbsp homemade apricot infused apple cider vinegar (any vinegar can be substituted)

1 large lemon, juiced

1 cup marble size baby potatoes boiled briefly in very salty water; then chilled

1 tbsp fresh Lavender leaves, julienned

some hawaiian red sea salt (to taste)

1/4 cup shredded 10 year old cheddar. (Parmesan or Pecorino Romano can be substituted.)

1/4 cup Kalamata or other extra virgin olive oil

2 tbsp fresh Sage leaves julienned

1 pound of fresh, young green beans, blanched briefly then chilled; cut into 1 1/2 inch pieces

2 medium-large super ripe local tomatoes cut into 3/4 inch dice

1/4 cup packed Fresh Basil leaves, julienned

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