Photo: Jason Wallis; Styling: Cindy Barr
A combination of lemon juice, olive oil, Worcestershire sauce, and a dash of fresh ground pepper give Spinach and Parmesan Salad its kick.
Serves 6 (serving size: 1 cup)
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1 tablespoon fresh lemon juice
1 tablespoon olive oil
1 1/2 teaspoons Worcestershire sauce
1/4 teaspoon freshly ground black pepper
4 cups baby spinach
4 cups baby arugula
1 ounce shaved Parmesan cheese
Combine lemon juice, olive oil, Worcestershire sauce, and pepper in a large bowl, stirring with a whisk. Add spinach and arugula; toss to coat. Sprinkle with shaved Parmesan cheese.
Fat 3.7 g
Satfat 1.1 g
Sodium 116 mg