Best Spinach Salad With Lemon And Mint Recipes

Baby Spinach Salad With Lemon and Parmesan image

Provided by Hey Jude

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

1 tablespoon fresh lemon juice
2 1/2 tablespoons extra virgin olive oil
1 garlic clove, halved
6 ounces very fresh Baby Spinach
1 chunk parmesan cheese
1 teaspoon coarse salt (I used Kosher salt)
fresh ground black pepper

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.

Simple Spinach Salad With Lemon Mint Dressing image

Provided by Jen T

Categories Spinach

Time 10m

Yield 4 serving(s)

Number Of Ingredients 9

1 bunch fresh baby spinach leaves (about 300g)
1 cup alfalfa sprout
cherry tomatoes (optional) or sliced red skinned apple (optional)
2 medium lemons
4 sprigs of fresh mint
2 teaspoons sugar
2 tablespoons lemon juice
1/4 cup spiced vinegar
fresh ground black pepper

Steps:

Place spinach leaves on a platter.
Mix through the tomatoes or apple slices if using.
Top with the alfalfa sprouts.
Pour over the dressing or serve on the side.
TO MAKE DRESSING:.
With a sharp knife remove lemon rind taking as little pith (the white part) as possible.
With the motor running, and using a metal blade, drop the lemon rind & mint down the tube.
When lemon and mint are finely chopped add the sugar, lemon juice, vinegar & pepper.
Process until well mixed.

Nutrition Facts : Calories 42.3, Fat 0.5, SaturatedFat 0.1, Sodium 68.6, Carbohydrate 8.6, Fiber 2.9, Sugar 3.4, Protein 3.1