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

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

Bruce Weinstein and Mark Scarbrough
Recipe by Cooking Light January 2014

Gallery

Credit: Jason Wallis; Styling: Cindy Barr

Recipe Summary

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

Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • 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.

    Advertisement

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

52 calories; fat 3.7g; saturated fat 1.1g; sodium 116mg.
Advertisement
Advertisement