Best Ever Italian Salad

• 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

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

tomatoes, black olives, green olives, yellow pepper, romaine lettuce, broccoli flowerets, green beans, parmesan cheese, mustard, wine vinegar, olive oil, fresh parsley, fresh basil, eggs, salt, pepper, lemon juice

Taken from www.cookbooks.com/Recipe-Details.aspx?id=1082507 (may not work)