1 carton nonfat Greek yogurt
2-3 T lemon juice
¼ C grated pecorino cheese
1 bunch loosely packed basil leaves
1 t Dijon mustard
2-3 T olive oil
4 peeled hard-boiled eggs
1 (15 oz) box low sodium white cannellini beans, drained and rinsed
Lettuce of choice (e.g., romaine or mixed baby lettuce)
1 cup grape tomatoes, cut in half
In a food processor blend the yogurt, lemon juice, cheese, basil, mustard, and some oil until smooth. Season with salt and pepper to taste. Quarter the eggs. To serve: arrange the salad greens in bowls; scatter the beans, tomatoes, and eggs on top. Drizzle with dressing.
By: https://recipecenter.stopandshop.com with modifications.