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Vegetarian • Gluten free • Serves 4

Produce

8 oz Green beans
1 lb Potatoes, small red
1 Red onion, small
8 cups Salad greens, mixed
1 Tomato, large ripe

Refrigerated

4 Eggs, large

Condiments

1 tbsp Horseradish
2 tsp Mustard, whole-grain

Baking & Spices

1 Kosher salt and freshly ground pepper

Oils & Vinegars

2 tbsp Cider vinegar
1 tbsp Olive oil, extra-virgin

Dairy

1/4 cup Buttermilk
3 oz Goat cheese, soft
  • Carol Wilson

    Green Bean and Egg Salad with Goat Cheese Dressing Recipe

  • Deborah Ann

    Hiz again we gonna today use some eggs and the recipe is eggs salad with black olives and tomato its sooo yummy healthy food for breakfast or dinner

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A natural way to add deep flavor to your veggies...garlic!

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    Thanks for seeing the humor

  • Carmen Angelandretti

    Garlic on anything taste dynamic!

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    So Sorry to have offended you Rob.

  • Elaine Eastman

    I found the exchange between Sherley and Paticia heartwarming, but then I like the "pioneer" life, too. I always had a garden, baked my own bread, spun wool, had a loom, made my own quilts, canned, and always had a pot of soup on the wood stove for the kids as they came home from school. Now, I'm alone, write books and care for my cat. EE

  • Shirley Smith

    Sounds like you have a wonderful life, and I do like corresponding with people like you. Like you I always love a garden, canning, baking bread making quilts and cooking a good pot of soup. We live in town now for 18 yrs, but I still have gardening as I have raised beds four of them, berries, fruit trees, and am retired and really get to take care of gardening and canning food.

See all 28 comments

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    Definitely make again. Added chili powder and a chili in adobo. Subbed black beans.

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    oh, i think they are peppers in my first sight...

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