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Spring Greens Salad Recipe with Parmesan and Lemon Vinaigrette
ORGANIC AUTHORITY9Ingredients
15Minutes
170Calories
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Ingredients
US|METRIC
4 SERVINGS
- 4 cups spring greens (baby arugula and field greens are especially nice!)
- 1/2 cup shredded Parmesan cheese
- 1/4 cup toasted almonds (slivered)
- 1/4 cup garlic cloves (roasted, optional)
- 1 Tbsp. lemon zest
- 2 Tbsp. extra virgin olive oil
- 1 Tbsp. fresh lemon juice
- sea salt
- freshly ground black pepper
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NutritionView More
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170Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories170Calories from Fat130 |
| % DAILY VALUE |
| Total Fat14g22% |
| Saturated Fat3g15% |
| Trans Fat |
| Cholesterol5mg2% |
| Sodium380mg16% |
| Potassium190mg5% |
| Protein7g |
| Calories from Fat130 |
| % DAILY VALUE |
| Total Carbohydrate7g2% |
| Dietary Fiber2g8% |
| Sugars1g |
| Vitamin A60% |
| Vitamin C20% |
| Calcium20% |
| Iron6% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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