Description
A quick, 5-ingredient weeknight meal featuring crisp spinach, shaved Parmesan, and a bright lemon vinaigrette. Ready in under 5 minutes with no cooking required.
Ingredients
Scale
- 5–6 ounces (150-170g) young spinach leaves (pre-washed baby spinach)
- 1 cup (40g) shaved Parmesan cheese (Parmigiano-Reggiano or store-brand wedge)
- 3–4 tablespoons (45-60ml) fresh lemon juice
- 3 tablespoons (45ml) extra virgin olive oil
- 1 teaspoon Dijon mustard (optional)
- Kosher salt and freshly cracked black pepper to taste
Instructions
- Prep the greens: Rinse pre-washed spinach and ensure it is completely dry (spin dry or pat with paper towels). Toss into a large mixing bowl.
- Make the vinaigrette: In a small jar with a lid, combine lemon juice, olive oil, Dijon mustard, salt, and pepper. Screw the lid on tight and shake vigorously for 15-20 seconds until emulsified.
- Shave the cheese: Use a vegetable peeler to create long, thin ribbons of Parmesan cheese. Aim for about 1 cup loosely packed.
- Dress and toss: Pour about half of the vinaigrette over the spinach. Toss gently with tongs until leaves glisten but are not swimming in liquid. Add more dressing if desired.
- Top and serve: Scatter the shaved Parmesan ribbons over the salad. Give one final gentle toss to distribute the cheese and serve immediately.
Notes
Do not use pre-grated cheese as it contains anti-caking agents. Ensure spinach is completely dry to prevent dressing from sliding off. Serve immediately as the salt from the cheese will wilt the spinach if stored dressed. Dressing can be made ahead and stored in the fridge for up to a week.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Salad
- Cuisine: American
Nutrition
- Serving Size: Side dish for 4 peop
- Calories: 120
- Sugar: 1
- Sodium: 200
- Fat: 10
- Saturated Fat: 3
- Carbohydrates: 4
- Fiber: 2
- Protein: 5
Keywords: green salad, shaved parmesan, lemon vinaigrette, 5 ingredient recipe, weeknight dinner, healthy salad, budget friendly meal, quick salad, vegetarian dinner