Baby Spinach Salad With Lemon And Parmesan Recipes

BABY SPINACH SALAD WITH LEMON AND PARMESAN

Baby Spinach Salad With Lemon and Parmesan image

I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.

Provided by Hey Jude

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

1 tablespoon fresh lemon juice
2 1/2 tablespoons extra virgin olive oil
1 garlic clove, halved
6 ounces very fresh Baby Spinach
1 chunk parmesan cheese
1 teaspoon coarse salt (I used Kosher salt)
fresh ground black pepper

Steps:

Place the lemon juice in a small bowl; whisking constantly, slowly add the oil in a steady stream, whisking until the vinaigrette is creamy; set aside.
Rub the inside of a large bowl with the cut sides of the garlic halves; add the spinach; drizzle with the reserved lemon vinaigrette; toss gently to coat.
Divide the salad among 4 plates.
Shave the cheese in wide sheets over each salad with a vegetable peeler.
Season with salt and pepper and serve.

BABY SPINACH SALAD

Baby Spinach Salad image

Fresh and easy, this salad is the perfect accompaniment to another recipe I have posted -sage and ricotta stuffed chicken.

Provided by MellowMel

Categories Low Protein

Time 10m

Yield 4 serving(s)

Number Of Ingredients 5

Ingredients

1 tablespoon olive oil
1 tablespoon lemon juice
150 g baby spinach leaves
100 g small black olives
sea salt

Steps:

Whisk together the olive oil and the lemon juice.
Toss the spinach in a large serving bowl with the olives and the combined olive oil and lemon juice.
Season the salad with sea salt and freshly ground black pepper.

Nutrition Facts : Calories 68.2, Fat 6.2, SaturatedFat 0.8, Sodium 247.7, Carbohydrate 3.3, Fiber 1.6, Sugar 0.2, Protein 1.3

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