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

all the spinach from your box (washed and dried)

all the mizuna from your box (washed and dried)

3 - 4 matchstick cut or shredded tokyo turnips (optional)


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. 

meal or course
brunch, buffet, dinner, first course, lunch, salad, side