Green Bean and Egg Salad with Garlic Parmesan Vinaigrette

Ingredients

FOR THE GREEN BEAN AND EGG SALAD

  • 6 cups Spring Mix Lettuce
  • 1/2- pound fresh green beans, trimmed
  • 6 hard boiled eggs, sliced
  • 6 slices bacon , cooked to a desired crisp, crumbled
  • 1 small red onion, thinly sliced
  • 1 cup croutons

FOR THE GARLIC PARMESAN VINAIGRETTE ***You can substitute the vinaigrette for your favorite vinaigrette***

  • 1/4 cup grated Parmesan cheese
  • 3 tablespoons extra-virgin olive oil
  • 2 tablespoons white vinegar
  • 1 tablespoon fresh lemon juice
  • 1 teaspoon Dijon mustard
  • 1 garlic clove, minced
  • salt and fresh ground pepper, to taste
  • water

Directions

  1. Place lettuce in a large salad bowl. Set aside.
  2. Bring a large pot of water to a rapid boil; add green beans and cook for 3 minutes.
  3. Remove from heat; drain and rinse with cold water for 1 minute, or until cold.
  4. Add green beans to salad.
  5. Top with sliced eggs, crumbled bacon, sliced onions and croutons; set aside.

Prepare the salad dressing.

In a small mixing bowl, combine parmesan cheese, olive oil, vinegar, lemon juice, dijon mustard, garlic, salt and pepper; whisk until thoroughly combined. Add dressing to salad; toss to combine.