BABY SPINACH SALAD WITH LEMON AND PARMESAN
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
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.
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