Ingredients
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1/4 cup nonfat Greek yogurt
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1 clove garlic
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2 tbsp lemon juice
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1/4 cup grated Parmesan cheese
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1/4 cup loosely packed basil leaves
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1 tsp Dijon mustard
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2 tbsp olive oil
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4 peeled hard-boiled eggs
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1 (15 oz) can white cannellini beans, drained and rinsed
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1 (8 oz) bag Italian-style salad greens
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1 cup grape tomatoes
Steps
1
In a blender, blend the yogurt, garlic, lemon juice, Parmesan, basil, mustard, and oil until smooth. Season with salt and pepper to taste.
2
Quarter the eggs.
3
On a large platter, arrange the salad greens. Scatter the beans, tomatoes, and eggs on top. Drizzle with dressing to serve.
