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SPINACH/ARUGULA SALAD WITH TOMATOES, PARMESAN AND LEMON VINAIGRETTE
HYLTON RECIPES
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Course
Dinner, Lunch, Salad
Cuisine
American
Servings
2
Calories
22
kcal
Equipment
Small bowl
Knife
Cutting Board
Ingredients
lemon juice of one lemon
see lemon bottle for conversion
1
Tbl olive oil
1
Tbl water
1/2
tsp
sea salt
1/2
tsp
fresh black pepper
1
bag argula or baby spinach
2 to
matoes
2
oz
parmesan cheese shaved
2
Tbl pine nuts
Instructions
Squeeze lemon into small bowl. Whisk in olive oil, water, salt and pepper. Set aside.
Toast pine nuts
Dice tomatoes into 1/4 inch dice. Place spinach/arugula into bowl along with diced tomatoes and pine nuts. Shave cheese over salad.
Toss with dressing just before serving
Keyword
Arugula, Baby Spinach, Tomatoes