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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

Nutrition

Calories: 22kcalCarbohydrates: 5gProtein: 1gFat: 1gSaturated Fat: 1gSodium: 588mgPotassium: 292mgFiber: 1gSugar: 3gVitamin A: 1025IUVitamin C: 17mgCalcium: 13mgIron: 1mg
Keyword Arugula, Baby Spinach, Tomatoes
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