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Adapted from womansday.com
Cook pasta according to package directions, adding green beans during the last 3 minutes of cooking. Drain and run under cold water to cool.
Meanwhile, using a vegetable peeler, remove 3 strips of zest from the lemon; thinly slice. In a large bowl, squeeze 2 tablespoons of lemon juice and add balsamic. Whisk in olive oil, Parmesan, Parmesan spice blend, mustard, Worcestershire, garlic, and salt and pepper.
Add pasta, green beans, and lemon zest and toss to coat. Fold in salad greens and cheese.
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