Spinach Salad with Meyer Lemon Vinaigrette
Fresh, crisp, and full of bright flavor, this Easy Spinach Salad Recipe with Meyer lemon dressing is the kind of simple vegetable side dish that turns everyday greens into something truly special.
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Servings: 6 servings
Ingredients
- 4 cups spinach. washed, dried and torn into bite-sized pieces
- 2 cups escarole. washed, dried and torn into bite-sized pieces
- 6 button or Cremini mushrooms, stems trimmed and thinly sliced
- 1 celery stalk, thinly sliced
- 1/3 cup extra virgin olive oil
- 2 tablespoons Meyer lemon juice or regular lemon juice
- 1 small clove garlic, minced
- 1 teaspoon whole grain mustard
- kosher salt and freshly ground black pepper
Instructions
- Combine the 4 cups spinach, 2 cups escarole, 6 sliced mushrooms, and stalk of sliced celery in a large salad bowl.
- Combine 1/3 cup oil, 2 tablespoons lemon juice, 1 clove minced garlic, 1 teaspoon mustard and a good-sized pinch of kosher salt and freshly ground black pepper in a glass jar with a tight-fitting lid. Shake vigorously to combine.
- Drizzle half the dressing over the salad, toss and add more if necessary. Taste and season with more salt and pepper if desired.
- Serve immediately. If making ahead, keep the salad and the dressing separate until right before serving.
Notes
- The Lemon Swap: If you can't find Meyer lemons (which are sweeter and more floral), use regular lemon juice but add teaspoon of honey or agave to the dressing to mimic that signature Meyer sweetness.
- The "Soggy Salad" Shield: Always dry the greens thoroughly (a salad spinner is your best friend here). Any leftover water will prevent the oil-based vinaigrette from sticking to the leaves.
- Make it "Funkier": If you aren’t keeping it vegan, top with crumbled goat cheese or shaved Pecorino Romano. The saltiness of the cheese plays beautifully with the sweetness of the Meyer lemon.
- Emulsion Secret: To get an extra creamy dressing without dairy, blend the dressing ingredients in a small food processor instead of shaking in a jar.