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

·         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

Instructions

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.

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

7.       If you want a thinner consistency, add 1 to 2 tablespoons of water and continue to whisk until blended.

8.       Add dressing to salad; toss to combine.

9.       Serve.