Veni, Vidi, Vegetarian
• Salad with Lemon, Garlic, and Parmesan Vinaigrette
Combine 2 tablespoons fresh lemon juice, 1 tablespoon extravirgin olive oil, 1/4 teaspoon salt, 1/4 teaspoon sugar, 1/8 teaspoon freshly ground black pepper, and 3 minced garlic cloves, stirring with a whisk. Drizzle over 6 cups baby spinach; toss gently to coat. Sprinkle each serving with 1 tablespoon grated fresh Parmesan cheese; top each serving with 2 tablespoons croutons.