Spinach and Mizuna Salad with Creamy Parmesan Dressing

Recipe adapted from Cooking Light.


1.5 oz. parmesan cheese finely grated and divided (about two - 6 tablespoon piles)
1/3 cup mayonnaise
3 tablespoons fresh lemon juice
2 tablespoons water
1 teaspoon dijon mustard
1/2 teaspoon freshly ground black pepper
½ pound spinach from your box (washed and dried)
½ pound mizuna from your box (washed and dried)
3 - 4 matchstick cut or shredded tokyo turnips (optional - you can sub the greens for spinach or mizuna)


Combine half of the cheese and the next five ingredients (everything through the pepper) in a large bowl. Stir until well blended. Add the spinach, mizuna and turnip, if using. Toss to coat. Sprinkle with the remaining cheese and turnip.