Description
A simple, bright, and creamy green salad featuring fresh spinach or mixed greens, shaved Parmesan cheese, and a tangy lemon vinaigrette. This recipe requires only a few ingredients and takes just 5 minutes to prepare.
Ingredients
Scale
- 5–6 ounces (150g) Mixed Greens (baby spinach or spring mix)
- 1 wedge (about 2 ounces / 50g) Parmesan Cheese (Parmigiano-Reggiano)
- 3 tablespoons (45ml) Extra Virgin Olive Oil
- 2 tablespoons (30ml) Fresh Lemon Juice
- 1 teaspoon Dijon Mustard
- ½ teaspoon Sea Salt
- Freshly cracked Black Pepper
Instructions
- Wash and thoroughly dry the mixed greens. If using pre-washed spinach, give it a quick rinse and spin dry, then pat dry with a paper towel to ensure no water remains.
- In a small bowl or jar, combine the olive oil, fresh lemon juice, Dijon mustard, salt, and pepper.
- Whisk vigorously for about 30 seconds until the mixture is emulsified and slightly creamy, or shake in a lidded jar until mixed.
- Taste the dressing and adjust seasoning if needed; it should taste bright and sharp.
- Using a vegetable peeler, shave the wedge of Parmesan into long, thin ribbons.
- Drizzle about half of the vinaigrette over the greens and toss gently with hands or tongs to coat the leaves.
- Add the shaved Parmesan and toss one more time.
- Add remaining dressing if desired, taste a leaf, and serve immediately.
Notes
Ensure greens are completely dry before dressing, as water prevents the vinaigrette from sticking. Do not store dressed salad; keep ingredients separate and toss just before serving to prevent wilting. For a vegan version, substitute Parmesan with nutritional yeast or vegan cheese.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Side Dish
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 180
- Sugar: 2
- Sodium: 220
- Fat: 15
- Saturated Fat: 4
- Carbohydrates: 6
- Fiber: 2
- Protein: 8
Keywords: green salad, shaved parmesan, lemon vinaigrette, easy salad, healthy side dish, quick dinner, vegetarian salad, spinach salad