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.