Country Italian Salad

makes 3-4 servings

for the dressing:

• 1/4 cup red wine vinegar
• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 1 teaspoon dijon mustard
• 1 teaspoon dried basil
• 2 teaspoons dried oregano
• 1/3 cup grated Parmesan
• kosher salt & fresh ground pepper

for the salad:

• 2 heads romaine lettuce, roughly chopped
• 1/2 green pepper, finely diced
• 1-2 red peppers, finely diced (I used a combo of red, orange & yellow)
• 1 cup shredded carrots
• 2 green onions, finely diced
• 1 14.5 oz can cannelini beans, drained & rinsed
• 3/4 cup shaved Parmesan cheese

In a small jar mix the vinegar, oil, garlic, mustard, basil, oregano & parmesan together. Season with salt & pepper. Put lid on jar and shake until dressing is well incorporated.  Set aside.

In a large bowl, toss the lettuce, peppers, carrots, green onions with the cannelini beans. Drizzle dressing on top of salad and toss to coat. Serve the salad with shaved Parmesan cheese on top.