Green Bean, Egg and Tomato Salad | RICARDO

Ingredients

• 1/4 cup (60 ml) mayonnaise
• 1 tbsp (15 ml) whole-grain mustard
• 2 tsp (10 ml) white wine vinegar
• 1 tsp (5 ml) honey
• 1 lb (450 g) green beans, halved crosswise
• 3 small tomatoes, cut into wedges
• 2 cups (50 g) baby spinach
• 1/4 cup (30 g) toasted pecans, coarsely chopped
• 4 hard-boiled eggs, peeled and halved
• 1/4 cup (30 g) fresh Parmesan cheese shavings