Green Bean Salad
This satisfying green bean salad is full of fresh flavors, with hard-boiled eggs and blanched green beans tossed in a zippy lemon parmesan vinaigrette.
Servings: 6 servings
Equipment
Ingredients
For the Salad
- 6 cups spring mix lettuce
- ½ pound fresh green beans trimmed
- 6 hard boiled eggs sliced
- 6 slices bacon cooked to a desired crisp and crumbled
- 1 small red onion thinly sliced
- 1 cup croutons
For the Dressing
- ¼ 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 freshly ground black pepper to taste
Instructions
- Start with lettuce. Place the lettuce in a large salad bowl. Set aside.
- Blanch the green beans. 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.
- Put it all together. Add the green beans to the salad. Top with sliced eggs, crumbled bacon, sliced onions, and croutons; set aside.
- Make the dressing. 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 more oil or water and continue to whisk until blended.
- Finish and serve. Pour the dressing over the salad and toss to combine. Enjoy!
Nutrition
Calories: 301kcal | Carbohydrates: 11g | Protein: 12g | Fat: 22g | Saturated Fat: 6g | Cholesterol: 204mg | Sodium: 326mg | Potassium: 320mg | Fiber: 2g | Sugar: 4g | Vitamin A: 920IU | Vitamin C: 9.1mg | Calcium: 106mg | Iron: 1.7mg
