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Photo: Jason Wallis; Styling: Cindy Barr  

Spinach and Parmesan Salad

A combination of lemon juice, olive oil, Worcestershire sauce, and a dash of fresh ground pepper give Spinach and Parmesan Salad its kick.

Cooking Light JANUARY 2014

  • Yield: Serves 6 (serving size: 1 cup)

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.

Nutritional Information

Amount per serving
  • Calories: 52
  • Fat: 3.7g
  • Saturated fat: 1.1g
  • Sodium: 116mg
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Spinach and Parmesan Salad recipe

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