From: Chef Todd Downs. Yield: 4 servings. Each salad is served with a 4-oz. grilled chicken breast. 8 Idaho yellow fingerling potatoes, blanched until tender 4 baby red beets, tops removed 4 baby golden beets, tops removed ½ cup extra virgin olive oil 2 Roma tomatoes, cored, split lengthwise 1 red onion, cut into 4 slices, grilled 2 oz. baby greens to taste, salt and pepper Dressing: ½ lemon, seeded, roasted slowly at 300°F, tender, cooled 2 Tbsp. Dijon mustard ½ cup extra ...

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