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Lilly’s Table

 
 
Roots, Shoots & Lentils
© Lillys-Table.com Photo of Lemon Dressed Spinach Salad
 

Tags: Vegan Gluten-Free Low-Glycemic Nut Free Dairy Free

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

10 mins

Time
Estimate
10 mins

Icon Heart Healthy

Gluten
Free?
Yes

Spring

Typical
Season
Spring

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Spring

Lemon Dressed Spinach Salad

from Roots, Shoots & Lentils with Lemon Spinach Salad, the Week of March 13, 2016.
View the next recipe for this meal.

The dressing is simple and therefore best if using the highest quality ingredients. Freshly ground black pepper and a fruity extra-virgin olive oil will make this salad incredible as you can taste each flavor.

Ingredients

  • 1 lemon
  • 1 clove garlic, finely minced or pressed
  • 1 teaspoon dijon mustard
  • 4 tablespoons olive oil, extra virgin
  • ½ teaspoon salt
  • ½ teaspoon black pepper, freshly ground
  • 4 cups baby spinach

Serving Size: 4 People

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Preparation Instructions

In a large salad bowl, whisk together the lemon juice, the minced garlic and Dijon. Slowly drizzle in the extra-virgin olive oil while whisking. Season with salt and pepper.

Toss in the spinach leaves and coat well. Add any additional vegetables or shave on pieces of Parmesan cheese if desired.