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Photo: Jason Wallis; Styling: Cindy Barr  

Quick Parsley-Spinach Salad

Hyperspeed this super-seimple Quick Parsley-Spinach Salad by using pre-washed bagged baby spinach.

Cooking Light OCTOBER 2013

  • Yield: Serves 4 (serving size: 1 cup)

Ingredients

  • 1 tablespoon fresh lemon juice
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Dijon mustard
  • 5 cups baby spinach leaves
  • 1 cup fresh flat-leaf parsley leaves
  • 3 tablespoons chopped pistachios

Preparation

Combine lemon juice, olive oil, salt, pepper, and Dijon mustard in a medium bowl. Add spinach and parsley; toss to coat. Top with pistachios.

Note:

MyRecipes is working with Let's Move!, the Partnership for a Healthier America, and USDA's MyPlate to give anyone looking for healthier options access to a trove of recipes that will help them create healthy, tasty plates. For more information about creating a healthy plate, visit www.choosemyplate.gov.

Nutritional Information

Amount per serving
  • Calories: 82
  • Fat: 6.1g
  • Saturated fat: 0.8g
  • Sodium: 212mg
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Quick Parsley-Spinach Salad Recipe

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