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Spinach and Arugula Salad with Creamy Parmesan Dressing

Photo: Jennifer Causey Styling: Claire Spollen

Hands-on time 10 mins
Total time 10 mins
Yield

Serves 6 (serving size: about 1 cup)

This light but rich dressing meets at the happy place between Caesar and ranch.  

Ingredients

  • 1.5 ounces Parmesan cheese, finely grated and divided (about 6 tablespoons)
  • 1/3 cup canola mayonnaise
  • 3 tablespoons fresh lemon juice
  • 2 tablespoons water
  • 1 teaspoon Dijon mustard
  • 1/2 teaspoon freshly ground black pepper
  • 4 cups baby spinach leaves
  • 4 cups baby arugula leaves
  • 3/4 cup matchstick-cut or shredded turnip, divided

Nutrition Information

  • calories 77
  • fat 5.4 g
  • satfat 1.2 g
  • monofat 2.7 g
  • polyfat 1.4 g
  • protein 3 g
  • carbohydrate 3 g
  • fiber 1 g
  • cholesterol 6 mg
  • iron 1 mg
  • sodium 252 mg
  • calcium 107 mg
  • sugars 1 g
  • Est. Added Sugars 0 g

How to Make It

  1. Combine half of cheese and next 5 ingredients (through pepper) in a large bowl; stir until well blended. Add spinach, arugula, and half of turnip. Toss to coat. Sprinkle with remaining cheese and turnip.