Best Ever Italian Salad - cooking recipe

Ingredients

3 large tomatoes, sliced
1 can black olives (pitted)
1/2 jar green olives (stuffed)
1 yellow pepper, sliced
1 head romaine lettuce, pulled apart
1 small head broccoli flowerets
1/4 lb. green beans, cooked
5 Tbsp. Parmesan cheese, grated
2 Tbsp. Dijon mustard
4 Tbsp. wine vinegar
1/4 c. olive oil
3 Tbsp. fresh parsley, chopped
1 Tbsp. fresh basil, chopped
5 eggs, hard-boiled and sliced
1/2 tsp. salt
1/2 tsp. pepper
1/2 tsp. lemon juice

Preparation

Make your salad by placing tomatoes, black olives, green olives, yellow pepper, lettuce, broccoli and the beans in a large bowl.
In another bowl, add Parmesan cheese, Dijon mustard and the wine vinegar; whisk together.
Add olive oil, a small amount at a time, whisking constantly.
Add parsley and basil; mix well.
Add lemon juice, salt and pepper.
Pour dressing over salad; toss until evenly coated.
Add the sliced eggs.
Toss all together. Makes 6 servings.