Description
A bright, tangy, and filling green salad made with mixed greens, shaved Parmigiano-Reggiano, and a fresh lemon vinaigrette. This recipe requires zero cooking and comes together in under 10 minutes, making it the perfect quick weeknight dinner.
Ingredients
Scale
- 6–8 cups mixed greens (baby spinach and arugula)
- 1 cup Parmigiano-Reggiano, shaved
- Juice of 2 medium lemons
- 6 tablespoons extra virgin olive oil
- 1 small clove garlic, minced or pressed
- 1 teaspoon Dijon mustard
- 1 teaspoon honey
- Kosher salt and freshly cracked black pepper to taste
Instructions
- In a small bowl, combine the lemon juice, minced garlic, Dijon mustard, honey, and a pinch of salt and pepper. Whisk until the honey and mustard dissolve.
- Slowly drizzle in the olive oil while whisking constantly to emulsify the dressing until it looks slightly thickened and creamy. Taste and adjust seasoning if needed.
- Rinse the mixed greens and dry them thoroughly using a salad spinner or paper towels to ensure the dressing adheres properly.
- Place the dried greens in a large salad bowl.
- Use a vegetable peeler to shave the Parmigiano-Reggiano into thin, wide strips and scatter them over the greens.
- Drizzle about half of the vinaigrette over the salad and toss gently with tongs to coat the leaves lightly.
- Add the remaining dressing if needed, aiming for a glossy sheen rather than a puddle.
- Serve immediately, optionally adding a final crack of black pepper or a drizzle of extra olive oil.
Notes
Ensure greens are completely dry before dressing to prevent the vinaigrette from sliding off. Use real Parmigiano-Reggiano shaved with a peeler rather than pre-grated cheese for better texture and flavor. The dressing can be made ahead and stored in the fridge for up to a week; whisk again before use. Do not store the dressed salad overnight as it will become soggy.
- Prep Time: 5 minutes
- Cook Time: 0 minutes
- Category: Main Course
- Cuisine: American
Nutrition
- Serving Size: 1 bowl
- Calories: 220
- Sugar: 4
- Sodium: 250
- Fat: 18
- Saturated Fat: 5
- Carbohydrates: 12
- Fiber: 2
- Protein: 8
Keywords: green salad, shaved parmesan, lemon vinaigrette, quick dinner, weeknight dinner, no cook recipe, healthy salad, 5pm dinner