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Prep Time: 15 Minutes Cook Time: 0 Minutes |
Ready In: 15 Minutes Servings: 4 |
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In summer, I make a big batch of this with fresh picked beans and serve it as a main dish with crusty French bread. Ingredients:
3 hard-boiled eggs, coarsely chopped |
4 slices bacon, thick, fried crisp, drained and crumbled |
2 cups green beans, cut into 1 1/2 inch lengths, cooked and drained |
1 tablespoon minced fresh basil |
4 cups washed mixed baby greens |
3 tablespoons olive oil |
1 tablespoon red wine vinegar |
1 teaspoon dijon-style mustard |
1 garlic clove, minced |
1/4 teaspoon salt |
1/4 teaspoon fresh ground black pepper |
Directions:
1. Place green beans, basil and salad greens in a serving bowl.
2. Place oil, vinegar, mustard, garlic, salt and pepper in a small bowl, whisk together until well blended.
3. Pour over the salad and toss.
4. Top with egg and bacon and serve.
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