Ingredients for Baby Spinach Salad With Lemon And Parmesan
- 2 tablespoons Fresh Lemon Juice
- 1/4 cup Extra Virgin Olive Oil
- 1 Garlic Clove, cut in half
- 5 ounces Baby Spinach
- 1/4 cup shaved fresh Parmesan Cheese
- 1/4 teaspoon Coarse Salt
- Fresh Ground Black Pepper, to taste
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How to Make Baby Spinach Salad With Lemon And Parmesan
- In a small bowl, whisk together 2 tablespoons lemon juice and 1/4 teaspoon salt.
- Whisking constantly, slowly drizzle in 1/4 cup extra virgin olive oil until emulsified and creamy.
- Set aside.
- Rub the inside of a large bowl with the cut sides of 1 garlic clove.
- Add 5 ounces baby spinach to the bowl.
- Drizzle the lemon vinaigrette over the spinach.
- Gently toss to coat the spinach evenly.
- Divide the salad among 4 plates.
- Using a vegetable peeler, shave 1/4 cup Parmesan cheese into wide sheets over each salad.
- 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