Green Bean and Egg Salad with Garlic Parmesan Vinaigrette
10
10
10
WW Freestyle: 6
A simple salad of green beans, eggs and bacon tossed with an amazing 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
- 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.