Spinach And Celery Salad With Lemon Vinaigrette Recipes

BABY SPINACH SALAD WITH LEMON AND PARMESAN

Baby Spinach Salad With Lemon and Parmesan image

I love simple, yet delicious, recipes and this one qualifies for that description. This is perfect for spring and is an excellent recipe for low-carbers. Be sure to use very fresh baby spinach for this salad. I found this in the Chicago Trib's 'Good Eating' section and they give credit to "The Modern Vegetarian Kitchen" by Peter Berley and Melissa Clark.

Provided by Hey Jude

Categories Lunch/Snacks

Time 15m

Yield 4 serving(s)

Number Of Ingredients 7

Ingredients

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.

SPINACH CELERY SALAD WITH MUSTARD VINAIGRETTE

Spinach Celery Salad with Mustard Vinaigrette image

This salad is a quick yet delicious side dish for any meal - fresh baby spinach, arugula and celery leaves tossed with sweet apples and a tangy dressing.

Provided by Betty Crocker Kitchens

Categories Lunch

Time 20m

Yield 6

Number Of Ingredients 10

Ingredients

2 tablespoons finely chopped shallot
2 tablespoons sherry vinegar
1/8 teaspoon salt
1/4 cup extra-virgin olive oil
2 teaspoons coarse-grained mustard
4 cups fresh baby spinach leaves
2 cups arugula leaves
1 cup loosely packed celery leaves
2 cups chopped Braeburn apples (about 2 medium)
4 oz Gorgonzola cheese, crumbled (1 cup)

Steps:

In small bowl, mix shallot, vinegar and salt; let stand at least 10 minutes to soften. Stir in oil and mustard with whisk.
In large bowl, toss spinach, arugula and celery leaves. Add apple and cheese. Drizzle with vinaigrette; toss. Serve immediately.

Nutrition Facts : Calories 190, Carbohydrate 9 g, Fat 2, Fiber 2 g, Protein 5 g, SaturatedFat 5 g, ServingSize 1 Serving, Sodium 400 mg

SPINACH AND CELERY SALAD WITH LEMON VINAIGRETTE

Spinach and Celery Salad with Lemon Vinaigrette image

Provided by Tori Ritchie

Categories Salad Appetizer Side No-Cook Vegetarian Quick & Easy Low Cal Lemon Celery Spinach Summer Bon Appétit Sugar Conscious Kidney Friendly Vegan Pescatarian Paleo Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 6 servings

Number Of Ingredients 5

Ingredients

4 large celery stalks, very thinly sliced on diagonal
6 ounces baby spinach leaves (about 10 cups loosely packed)
1/4 cup extra-virgin olive oil
3 tablespoons fresh Meyer lemon juice or regular lemon juice
Asiago-Pepper Frico

Steps:

Combine celery and spinach in large bowl. Drizzle olive oil and lemon juice over; sprinkle generously with salt and pepper and toss to coat. Divide among 6 plates. Top each with 2 Asiago-Pepper Frico.

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