Spinach and Parmesan Salad

Spinach and Parmesan Salad Recipe
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.

Yield:

Serves 6 (serving size: 1 cup)

Recipe from

Cooking Light

Nutritional Information

Calories 52
Fat 3.7 g
Satfat 1.1 g
Sodium 116 mg

Ingredients

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

Preparation

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.

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.

Bruce Weinstein and Mark Scarbrough,

Cooking Light

January 2014
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