Green Bean and Egg Salad with Garlic Parmesan Vinaigrette
Prep Time15 mins
Total Time15 mins
A simple salad of green beans, eggs and bacon tossed with an amazing Garlic Parmesan Vinaigrette.
Course: Salad
Cuisine: American
Servings: 6 servings
Calories: 301
FOR THE GREEN BEAN AND EGG SALAD
FOR THE GARLIC PARMESAN VINAIGRETTE
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.
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.
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 Facts
Green Bean and Egg Salad with Garlic Parmesan Vinaigrette
Amount Per Serving
Calories 301
Calories from Fat 198
% Daily Value*
Fat 22g34%
Saturated Fat 6g30%
Cholesterol 204mg68%
Sodium 326mg14%
Potassium 320mg9%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 12g24%
Vitamin A 920IU18%
Vitamin C 9.1mg11%
Calcium 106mg11%
Iron 1.7mg9%
* Percent Daily Values are based on a 2000 calorie diet.
Keywords: cold bean salad, green bean salad, spring salad