Toss dill, yogurt, lemon juice, vinegar and honey into a blender. Blend till smooth. Slowly add oil while blending. For a thicker consistency, add yogurt. In bowl, combine salad ingredients and toss with the Camelina Dressing. Season with salt and pepper.
Ingredients - Medley
2 red peppers, julienne
2 large handfuls fresh green beans
1 cucumber, sliced
2 cups garden carrots, coin sliced
3 tomatoes, wedged
3 large scallions, chopped
4 large corn cobs, in husk
1 cup garden peas
Preheat an outdoor grill for high heat and lightly oil grate. Peel back corn husks and remove silk. Drizzle and rub with 1 tablespoon camelina oil, salt and pepper on each piece of corn. Close husks. Place on the prepared grill. Cook approximately 30 minutes, turning occasionally, until corn is tender and then cool.
Carve the kernels from the corn cobs into a bowl and toss with the rest of the prepped vegetables. Coat the medley with in the dill dressing and serve.
