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Sweetpotato, Corn and Feta Salad


4 red California sweetpotatoes, skin removed and cut into ¾ inch cubes
2 tablespoons olive oil
kosher salt and freshly cracked black pepper.
3 pieces corn on the cob
½ cup crumbled feta
fresh dill

Lemon Vinaigrette
1 lemon, juiced
2 teaspoons champagne vinegar
1/3 cup olive oil
kosher salt to taste



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