Green Bean and Egg Salad with Garlic Parmesan Vinaigrette

• Meat

  • 6 slices Bacon

• Produce

  • 1 Garlic clove
  • 1/2 lb Green beans, fresh
  • 6 cups Mix lettuce, Spring
  • 1 Red onion, small

• Refrigerated

  • 6 Eggs, hard

• Condiments

  • 1 tsp Dijon mustard
  • 1 tbsp Lemon juice, fresh

• Baking & Spices

  • 1 Salt and fresh ground pepper

• Oils & Vinegars

  • 3 tbsp Olive oil, Extra Virgin
  • 2 tbsp White vinegar

• Bread & Baked Goods

  • 1 cup Croutons

• Dairy

  • 1/4 cup Parmesan cheese, grated

• Liquids

  • 1 Water

Found on diethood.com

Description

Ingredients

• 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
• 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

• Place lettuce in a large salad bowl. Set aside.
• Bring a large pot of water to a rapid boil; add green beans and cook for 3 minutes.
• Remove from heat; drain and rinse with cold water for 1 minute, or until cold.
• Add green beans to salad.
• Top with sliced eggs, crumbled bacon, sliced onions and croutons; set aside.
• In a small mixing bowl, combine parmesan cheese, olive oil, vinegar, lemon juice, dijon mustard, garlic, salt and pepper; whisk until thoroughly combined.
• If you want a thinner consistency, add 1 to 2 tablespoons of water and continue to whisk until blended.
• Add dressing to salad; toss to combine.
• Serve.

Nutrition