Green Bean Salad
A fresh and crunchy green bean salad, perfect for summer gatherings or as a healthy side dish.
Ingredients
- 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 and crumbled
- 1 small red onion, thinly sliced
- 1 cup croutons
- 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 freshly ground black pepper to taste
Instructions
- Blanch green beans in boiling water for 3-4 minutes, then transfer to ice water to cool.Drain and pat dry.In a bowl, whisk olive oil, lemon juice, garlic, salt, and pepper.Toss green beans with the dressing.Top with toasted almonds and dried cranberries before serving.
Notes
- Can be made ahead and refrigerated for up to 2 days.
- Substitute walnuts for almonds if preferred.