Rating: 5 stars
1 Ratings
  • 5 star values: 1
  • 4 star values: 0
  • 3 star values: 0
  • 2 star values: 0
  • 1 star values: 0

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

Adam Hickman
Recipe by Cooking Light October 2013

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredient Checklist

Directions

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

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Chef's Notes

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.

Nutrition Facts

82 calories; fat 6.1g; saturated fat 0.8g; sodium 212mg.
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