2cupschopped crunchy lettuceI used a mix of romaine hearts and baby gem, but you can use anything you like.
1cupcooked cannellini beansIf you use canned beans, drain and rinse them first.
¼of an English cucumberdiced (about 1 cup diced cucumber)
1cupthinly sliced Brussels sproutsabout 5-6 medium sprouts
1cupthinly sliced lunchbox peppers3-4 peppers
1cupcherry tomatoessliced crosswise into rounds
2ouncesfeta cheesecrumbled (optional)
For the dressing:
Zest of ½ lemon
Juice of 1 lemon
2tablespoonsextra-virgin olive oil
1teaspoonDijon mustard
1teaspoonfinely chopped fresh thyme leaves
Kosher salt
Freshly ground black pepper
Instructions
Start by making the dressing! In a bowl, whisk all the ingredients for the dressing until well combined. Season with salt and fresh ground pepper to taste and briefly set aside.
Add all the ingredients for the salad except the cheese to a mixing bowl. Toss to combine. Add half the dressing to the bowl and toss again.
Divide the salad between 2 (or 4) bowls/plates. Top with the cheese and serve with the remaining dressing.