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