Lemon Parmesan Salad
A simple Lemon Parmesan Salad is the perfect summer side. Crisp, light, and full of fresh citrus flavor.
Servings: 4
Calories: 286kcal
Ingredients
Vinaigrette Ingredients
- 2 lemons juiced
- 1 lemon zested
- ¼ cup extra virgin olive oil
- ¼ teaspoon coarse kosher salt
- ¼ teaspoon black ground pepper
- ¼ teaspoon red pepper flakes optional
Salad Ingredients
- 2 romaine hearts chopped
- 3 cups iceberg lettuce chopped
- 1 cup parmesan cheese grated or shredded, divided
- 2 shallots sliced
- ½ teaspoon cracked black pepper
Instructions
- In a bowl add the dressing ingredients. Whisk until fully combined.2 lemons, 1 lemon, ¼ cup extra virgin olive oil, ¼ teaspoon coarse kosher salt, ¼ teaspoon black ground pepper, ¼ teaspoon red pepper flakes
- Wash and dry the romaine hearts and lettuce. Add to the salad bowl.2 romaine hearts, 3 cups iceberg lettuce
- To the bowl add the parmesan cheese and shallots. Reserve 2 tablespoons of parmesan to sprinkle on top.1 cup parmesan cheese, 2 shallots
- Toss until the salad is fully coated.
- Top with 2 tablespoons parmesan cheese and cracked black pepper.½ teaspoon cracked black pepper
- Serve immediately.
Notes
Storage:
- To Store: Store the salad in an air-tight container in the fridge for up to 5 days without the vinaigrette on it. Dress the salad with the vinaigrette just before serving.
- If you would like a less tangy dressing you can add 1 teaspoon of sugar at a time to the vinaigrette until you reach the sweetness you desire.
- Once dressed, the lettuce will start to wilt quickly, so this is the kind of salad that should be served immediately.
Nutrition
Calories: 286kcal | Carbohydrates: 18g | Protein: 12g | Fat: 21g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 17mg | Sodium: 574mg | Potassium: 574mg | Fiber: 6g | Sugar: 7g | Vitamin A: 6065IU | Vitamin C: 51mg | Calcium: 375mg | Iron: 2mg