Baby Spinach Salad With Lemon And Parmesan Recipe

This vibrant and refreshing Baby Spinach Salad with Lemon & Parmesan is the perfect light meal or side dish for spring! Inspired by *The Modern Vegetarian Kitchen*, this low-carb recipe is incredibly easy to make, taking only 15 minutes from start to finish. The creamy lemon vinaigrette perfectly complements the fresh spinach and salty parmesan, creating a flavor explosion in your mouth. Get ready to impress your family and friends with this simple yet elegant salad!

Prep Time 10 mins
Cook Time 15 mins
Calories 86.4 kcal
Protein 2g
Rating 5.0 (3 Reviews)
Baby Spinach Salad With Lemon And Parmesan 20

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Recipe Author

Chef Forktionary, author of this recipe

Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Baby Spinach Salad With Lemon And Parmesan

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How to Make Baby Spinach Salad With Lemon And Parmesan

  1. In a small bowl, whisk together 2 tablespoons lemon juice and 1/4 teaspoon salt.
  2. Whisking constantly, slowly drizzle in 1/4 cup extra virgin olive oil until emulsified and creamy.
  3. Set aside.
  4. Rub the inside of a large bowl with the cut sides of 1 garlic clove.
  5. Add 5 ounces baby spinach to the bowl.
  6. Drizzle the lemon vinaigrette over the spinach.
  7. Gently toss to coat the spinach evenly.
  8. Divide the salad among 4 plates.
  9. Using a vegetable peeler, shave 1/4 cup Parmesan cheese into wide sheets over each salad.
  10. Season with freshly ground black pepper to taste and serve immediately.

Nutrition Information (Approximate per serving)

Sodium

25 g

Sugar

1g

Fat

5g

Carbs

0g