INGREDIENTS
6 small stalks
celery
1 Tbsp
chives
1
cucumber
6 ozs
extra firm tofu
1/4 cup
fresh dill
4 ozs
green beans
1
leek
1/2 tsp
natural cane sugar
3 Tbsps
olive oil
2 Tbsps
red wine vinegar
1 lb
red-skinned potatoes
4 servings
sea salt
2 Tbsps
whole-grain mustard