Chopped romaine, green and black olives, thinly sliced red bell pepper
Black Pepper Vinaigrette
1/2 C extra virgin olive oil
1/4 C white wine vinegar
4 Tbsp deli-style mustard
1 Tbsp chopped parsley
1 tsp fresh cracked black pepper
1 tsp sea salt
Combine and whisk all ingredients until mixture is smooth.
Makes about 1 C. ~8-10 servings? It all depends how you use it. Go ahead and make a full batch; it will keep in the refrigerator for 2-3 weeks.
Fresh green beans, boiled in salted water 5-7 min until tender.